'1 medium onion, finely chopped'
'5 tablespoons of olive oil'
'4 medium tomatoes, peeled and seeded, coarsely chopped'
'4 tablespoons of ground coriander'
'500g cooked Siri meat, shredded'
'1 tablespoon of lemon juice'
'1 cup of coconut milk'
'1 tablespoon of dendê oil'
'1 cup of raw cassava flour'
Salt and black pepper to taste
'1 medium onion, finely chopped'
'5 tablespoons of olive oil'
'4 medium tomatoes, peeled and seeded, coarsely chopped'
'4 tablespoons of ground coriander'
'500g cooked Siri meat, shredded'
'1 tablespoon of lemon juice'
'1 cup of coconut milk'
'1 tablespoon of dendê oil'
'1 cup of raw cassava flour'
Salt and black pepper to taste
Fry the onion in a large skillet over medium heat until it's soft
Add the tomato and cook for 2 minutes, stirring constantly
Add the coriander, Siri meat, lemon juice, salt, and pepper
Stir well
Add the coconut milk and simmer over medium heat until the sauce is reduced and the meat is tender
Taste, remove from heat, and distribute the filling among the shells
Heat a skillet over low heat
Add the dendê oil, cassava flour, and salt
Toast the flour lightly
Dust each shell with some of the toasted flour
Bake in a preheated oven at 200°C for 10 minutes
Make about 12 shells.
