Slices of tomato, pitted green olives and coconut flakes for garnish
2 tablespoons olive oil
1 chopped onion
5 diced tomatoes
100 grams cooked corn kernels
1/2 red bell pepper diced
1/2 yellow bell pepper diced
Salt, black pepper and chopped fresh cilantro to taste
2 cups warm water
1/3 cup chopped green olives
Chopped dates for garnish
1/2 cup diced palmito
1/2 cup cooked green peas
200 grams cornmeal
1 tablespoon cornstarch
Slices of tomato, pitted green olives and coconut flakes for garnish
2 tablespoons olive oil
1 chopped onion
5 diced tomatoes
100 grams cooked corn kernels
1/2 red bell pepper diced
1/2 yellow bell pepper diced
Salt, black pepper and chopped fresh cilantro to taste
2 cups warm water
1/3 cup chopped green olives
Chopped dates for garnish
1/2 cup diced palmito
1/2 cup cooked green peas
200 grams cornmeal
1 tablespoon cornstarch
Garnish the bottom of a casserole with pitted green olives, tomato slices and coconut flakes. Reserve
In a pan heat the olive oil and sauté the chopped onion
Add the diced tomatoes and cook until they break down
Add the cooked corn kernels, bell peppers, salt and black pepper
Mix well and add warm water to create a thick mixture
Remove from heat and stir in chopped fresh cilantro, green olives, dates, palmito and peas
Add the cornmeal and mix until it forms a creamy consistency
Pour into the casserole and flatten with the back of a spoon
Serve cold.
