2 kg of cameroun with shell
salt and black pepper to taste
4 tablespoons of lime juice
4 tablespoons of olive oil
6 tomatoes
4 large onions cut into pieces
6 tablespoons of cornstarch
1/2 cup of milk
6 eggs
2 tablespoons of chopped parsley
2 cheeses, type catupiry (440 g)
6 egg whites
2 kg of cameroun with shell
salt and black pepper to taste
4 tablespoons of lime juice
4 tablespoons of olive oil
6 tomatoes
4 large onions cut into pieces
6 tablespoons of cornstarch
1/2 cup of milk
6 eggs
2 tablespoons of chopped parsley
2 cheeses, type catupiry (440 g)
6 egg whites
Clean the camerouns and season with salt, black pepper, and lime juice
Set aside. Reserve
Blend in a blender the olive oil, tomatoes, and onions
Place in a saucepan and cook for 30 minutes over low heat, stirring occasionally
Dissolve the cornstarch in milk and mix with eggs
Add to the saucepan with the reserved camerouns
Cook, stirring constantly until thickened
Add parsley and mix well
Remove from heat and reserve
Cut catupiry cheese into pieces and distribute at the bottom of a large refractory dish or 2 medium-sized ones
Place the cameroon mixture on top
Preheat oven to hot temperature (250°C)
Beat egg whites until frothy and place in the dish, covering the entire surface
Bake for 10 minutes or until golden brown
Cut into 12 portions.
