4 tablespoons of olive oil
400g cornmeal
1/2 cup toasted or raw cassava flour
200g canned shrimp, seasoned with edible oil
2 250g cans of sardines
2 hard-boiled eggs
1 green bell pepper, finely chopped
1/2 cup canned peas
4 sprigs of parsley
4 sprigs of thyme
1 large onion, finely chopped
salt and pepper to taste
6 stuffed olives
1 can of tomato sauce with juice
1 empty can with water
4 tablespoons of olive oil
400g cornmeal
1/2 cup toasted or raw cassava flour
200g canned shrimp, seasoned with edible oil
2 250g cans of sardines
2 hard-boiled eggs
1 green bell pepper, finely chopped
1/2 cup canned peas
4 sprigs of parsley
4 sprigs of thyme
1 large onion, finely chopped
salt and pepper to taste
6 stuffed olives
1 can of tomato sauce with juice
1 empty can with water
Heat the olive oil in a pan
Add the chopped herbs
Let it fry for 2 minutes
Add the tomato sauce and the empty can with water
Let it cook
While this is cooking, mix together the cornmeal and cassava flour in another pan, adding 1 cup of water and stirring with your hands
Add the mashed sardines from one can to the mixture
Cook while stirring constantly until it forms a dough that comes loose from the sides of the pan
Decorate the bottom and sides of a mold with tomato slices, hard-boiled eggs, the remaining sardines, peas, and shrimp
Place the cuscuz mixture on top and press down well
Unmold to serve.
