4 tablespoons of olive oil
1 green pepper, diced
4 sprigs of parsley
4 sprigs of cilantro
1 large onion, finely chopped
1 can of tomato sauce
Salt and pepper to taste
400g of cornmeal
1/2 cup of toasted or cooked cassava flour
2 cans of sardines (250g each)
6 stuffed olives
3 tomatoes, cut into slices
2 hard-boiled eggs, cut into slices
1/2 cup of canned peas
200g of cooked and cleaned shrimp
4 tablespoons of olive oil
1 green pepper, diced
4 sprigs of parsley
4 sprigs of cilantro
1 large onion, finely chopped
1 can of tomato sauce
Salt and pepper to taste
400g of cornmeal
1/2 cup of toasted or cooked cassava flour
2 cans of sardines (250g each)
6 stuffed olives
3 tomatoes, cut into slices
2 hard-boiled eggs, cut into slices
1/2 cup of canned peas
200g of cooked and cleaned shrimp
In a pot, heat the olive oil and fry the chopped spices
Add the tomato sauce and the same amount of water
Allow it to simmer over low heat
While this is happening, in a bowl, mix together the two flours and 1 cup of water
Add this mixture to the sauce, along with half of the sardines
Cook, stirring constantly, until the resulting dough comes loose from the sides of the pot
Decorate the bottom and sides of a round cake pan without holes with the olives, tomato slices, egg slices, remaining sardines, peas, and shrimp
Pour the corn pudding mixture over the top and press it down well
Wait for it to cool slightly and then unmold it to serve.
