Like quick grits and flaked rice flour, this precooked corn meal/flour of coraser texture is used to make Northeastern Cuscuz, a cake-like preparation served for breakfast in several states of the region, such as Maranhão. It is usually steamed in a special pan calledcuscuzeira, which gives the final product a characteristic shape. Hydrated, it can be used instead of manioc flour to make a good farofa.