fubá

Fubá is a finely ground flour made from maize, used in Brazilian and Lusophone cuisines. It refers to very finely milled cornmeal, finer than typical farinha de milho, and is usually produced from yellow or white maize. In Brazilian cooking, fubá can refer to several grind sizes, with fubá mimoso meaning extra-fine and fubá grosso meaning coarser varieties. It is naturally gluten-free.

Common uses and dishes include mingau de fubá, a milk-based porridge cooked until thick and often sweetened with sugar or flavored with cinnamon. Curau is a custard-like dessert made by cooking fubá with milk and sugar and then typically steaming it until set. Fubá is also used in savory preparations and as a thickening agent in soups and stews, providing a light corn flavor and smooth texture. In many regions, fubá is part of traditional corn-based dishes such as pamonha and other preparations where ground corn is combined with liquid to form doughs or batters.

Preparation notes: to make mingau de fubá, dissolve the fubá in a small amount of cold milk or water, then gradually add hot milk and cook over low heat, stirring constantly until the mixture thickens. For curau, simmer fubá with milk, sugar, and salt, then pour into a mold and steam until firm. The grind level and regional tradition influence texture and usage, ranging from creamy porridges to firmer custards and doughs.

Fubá is a staple in Brazilian kitchens and is widely available in grocery stores under the cornmeal family. It is valued for its delicate texture and versatility in both sweet and savory dishes.