1 cup pre-cooked yellow cornmeal (this is labeled as )
2 tablespoons tapioca starch (also known as manioc starch or tapioca flour)
1 cup of granulated sugar (can use less if desired)
2-3 cups of room temperature water
1-2 tablespoons 1-2 tablespoons of cinnamon
Cooking spray or a few tablespoons of salted butter for greasing the binde
Salted butter, softened for serving
Empty the bag of flour into the large metal bowl. Add the cornmeal, and tapioca starch, and combine them with your hands. Add ¼ cup of water at a time and use it to moisten the flour mixture. I usually end up using 2 and ½ cups to 3 full cups. Take a handful of the flour mixture and make a fist to squeeze it in the palm of your hand. If it sticks together without falling apart, that means you have enough water. If the flour mixture is powdery or falls apart when you unclench your fist, you need more water. Add the sugar and cinnamon and continue to mix using your hands. Grease the inside of the binde (clay pot) with a coat of cooking spray or 1-2 tablespoons of softened butter. Use a small piece of parchment paper (a coffee filter also works well) to cover the hole at the bottom of the binde. Using a mesh strainer, sift the flour mixture into the binde. Don't pack the flour down! Once the pot is full, use the flat edge of a spoon to gently press the top of the cuscuz down. Cover the large opening of the binde with foil, poke a few holes in the foil and cover the pot with a glass lid. Set aside. Fill the large can about ⅓ of the way with water from the sink. Place the can on the stove and put the binde in the can. Combine the reserved flour with a few tablespoons of water and use your fingers to make a thick paste. Use the paste to seal the seam between where the can and the binde meet. Make sure you seal the entire circumference of can. Steam the cuscuz over a medium flame for about 40 minutes. You should be able to smell the cuscuz when it's done, and condensation will build up on the inside of the lid. Once the cuscuz is done steaming, turn the flame off and let the binde sit until it's cool enough to touch. Use a metal spoon to chip the hardened paste off of the binde. Carefully remove the binde from the can. Uncover the binde. If needed, run a butter knife along the edges of the cusuz and place a dish over the opening of the binde and invert it. Lit it sit for 2-3 minutes. You can knock on the top and sides of the binde to help release the cuscuz. Lift the binde slowly and the cuscuz should come out easily. Slice the cuscuz lengthwise and serve immediately with softened butter. Cover the cuscuz with a dish towel while it's being served. To store it, wrap each slice in foil and store it in the refrigerator for 3-4 days.