"2 tablespoons of olive oil or dendê"
"1/3 cup of chopped onion"
"1/4 cup of peeled and seeded tomatoes"
"2 chuchus, peeled and deseeded, grated on a coarse grater"
"1 cup of shredded coconut"
"1 cup of coconut milk"
"1 tablespoon of lemon juice"
"1 tablespoon of ground cumin"
For the sauce:
"1/4 cup of red pepper sauce"
"1 small onion, chopped into rings"
"Chopped parsley to taste"
"Salt to taste"
For the farofa:
"1 tablespoon of butter"
"1/2 cup of tapioca flour without toasting"
"1 tablespoon of chopped onion"
"2 tablespoons of olive oil or dendê"
"1/3 cup of chopped onion"
"1/4 cup of peeled and seeded tomatoes"
"2 chuchus, peeled and deseeded, grated on a coarse grater"
"1 cup of shredded coconut"
"1 cup of coconut milk"
"1 tablespoon of lemon juice"
"1 tablespoon of ground cumin"
For the sauce:
"1/4 cup of red pepper sauce"
"1 small onion, chopped into rings"
"Chopped parsley to taste"
"Salt to taste"
For the farofa:
"1 tablespoon of butter"
"1/2 cup of tapioca flour without toasting"
"1 tablespoon of chopped onion"
"In a pan, sauté the onion and tomatoes in olive oil for 3 minutes"
"Add the chuchu, coconut, coconut milk, lemon juice, and cumin"
"Cook while stirring for 5 minutes, until the chuchus are cooked but still slightly crunchy"
"Season with red pepper sauce and salt"
"Remove from heat and divide among 8 shells or ramekins"
"Make the farofa: fry the onion in butter until it starts to brown"
"Add tapioca flour while stirring constantly, until it browns slightly and becomes dry and crumbly"
"Season with salt to taste"
"Place 1 tablespoon of farofa over each chuchu cake"
"Prepare the sauce: combine red pepper sauce, onion rings, parsley, and salt in a bowl"
"Serve 8 portions"
