'41/4 cups of cornmeal'
'3 cups of water'
'2 cups of chopped palm fruit in brine'
'11/2 cup of cooked green peas'
'1/2 cup of olive oil'
'1/4 cup of chopped fresh cilantro'
'1/4 cup of chopped scallions'
'1/4 cup of pitted black or green olives'
'1 pound of medium-sized shrimp with shells'
'5 tomatoes'
'4 cloves of garlic, minced'
'2 onions, finely chopped'
'3 hard-boiled eggs, diced'
Salt and black pepper to taste
'41/4 cups of cornmeal'
'3 cups of water'
'2 cups of chopped palm fruit in brine'
'11/2 cup of cooked green peas'
'1/2 cup of olive oil'
'1/4 cup of chopped fresh cilantro'
'1/4 cup of chopped scallions'
'1/4 cup of pitted black or green olives'
'1 pound of medium-sized shrimp with shells'
'5 tomatoes'
'4 cloves of garlic, minced'
'2 onions, finely chopped'
'3 hard-boiled eggs, diced'
Salt and black pepper to taste
'Clean the shrimp, reserve the shells and simmer them in water for 15 minutes'
'Strain the broth and reserve it'
'Sauté the garlic and onion in olive oil over low heat'
'Add four chopped tomatoes, cilantro, and scallions and cook for 20 minutes, stirring occasionally'
'Add a little boiling water if needed'
'Add the shrimp and cook over high heat, stirring, for 4 minutes'
'Season with salt and black pepper'
'Remove from heat and add cooked peas, palm fruit, and eggs'
'Set aside some shrimp and peas to use as garnish'
'Mix cornmeal with two and a half cups of reserved broth (chilled) until it forms a thick porridge'
'Add the porridge to the shrimp mixture and stir'
'Grease a steamer basket with oil
'Garnish the bottom and sides with cooked shrimp, olives, peas, and tomato slices'
'Steam over high heat for 45 minutes'
'Let cool and serve'
