200g cornmeal
1 tablespoon cassava flour
2 tablespoons vegetable oil
1 chopped onion
5 diced tomatoes
100g chopped peas
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
2 cups warm water
1/3 cup pitted black olives, diced
1/2 cup shredded palm heart
1/2 cup cooked green beans
Salt, black pepper, and chopped parsley to taste
Tomato slices, olive slices, and palm heart rosettes for garnish
200g cornmeal
1 tablespoon cassava flour
2 tablespoons vegetable oil
1 chopped onion
5 diced tomatoes
100g chopped peas
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
2 cups warm water
1/3 cup pitted black olives, diced
1/2 cup shredded palm heart
1/2 cup cooked green beans
Salt, black pepper, and chopped parsley to taste
Tomato slices, olive slices, and palm heart rosettes for garnish
Dress the bottom of a mold with tomato slices, olives, and palm heart. Reserve
In a pan, heat the oil and sauté the onion
Add the tomatoes and cook until they break down
Add the peas, bell peppers, salt, and black pepper
Mix well
Add the warm water and cook until the vegetables are tender
Remove from heat and add parsley, olives, palm heart, and green beans
Mix in cornmeal to form a mushy mixture
Spread into a baking dish and press with a spatula
Cool before serving.
