3 spoons of oil
2 medium onions (200 g) finely chopped
3 cloves of garlic finely chopped
3/4 cup of red bell pepper finely chopped (100 g)
1/2 teaspoon of black pepper
400 g of pork, ground
1/2 cup of black grapes seedless (80 g)
1/4 cup of chopped parsley (20 g)
2 spoons of all-purpose flour
1/4 cup of vinegar (60 ml)
1/4 cup of water (60 ml)
1/2 teaspoon of salt
For the cornmeal
1/2 cup of water (120 ml)
1 spoon of butter
1 1/2 cups of cassava flour (240 g)
1/2 teaspoon of salt
3 spoons of oil
2 medium onions (200 g) finely chopped
3 cloves of garlic finely chopped
3/4 cup of red bell pepper finely chopped (100 g)
1/2 teaspoon of black pepper
400 g of pork, ground
1/2 cup of black grapes seedless (80 g)
1/4 cup of chopped parsley (20 g)
2 spoons of all-purpose flour
1/4 cup of vinegar (60 ml)
1/4 cup of water (60 ml)
1/2 teaspoon of salt
For the cornmeal
1/2 cup of water (120 ml)
1 spoon of butter
1 1/2 cups of cassava flour (240 g)
1/2 teaspoon of salt
In a microwave-safe dish, mix the oil, onion, garlic, and red bell pepper
Microwave on high for 4 minutes or until the onion is soft
Add the black pepper, pork, and black grapes
Mix well and microwave on high for about 5 minutes or until the pork is tender, stirring halfway through
Add the parsley, all-purpose flour, vinegar mixed with water, and salt
Mix well and microwave on high for 3 minutes or until the pork is soft
Set aside
Prepare the cornmeal: in a microwave-safe dish, combine the water and butter
Microwave on high for 1 minute and 30 seconds or until the water is hot
Remove from the microwave, add the cassava flour and salt, and mix quickly
Serving suggestion: serve immediately alongside the pork
569 calories per serving
