6 cups of water
4 cups of cornmeal
2 cups of shredded coconut
1 cup of split peas
1/2 cup of cassava flour
1/2 cup of green olives, pitted
1/4 cup of olive oil
1.5 kg of chicken thighs and drumsticks
10 tomato halves, seeds removed
3 cloves of garlic
2 cooked eggs
1 large onion, chopped
Salt to taste
For decoration
2 tomato slices
2 cooked eggs
7 grams of peas
15 palm heart slices
Accessories
Shape with a hole in the middle, 24 cm diameter
6 cups of water
4 cups of cornmeal
2 cups of shredded coconut
1 cup of split peas
1/2 cup of cassava flour
1/2 cup of green olives, pitted
1/4 cup of olive oil
1.5 kg of chicken thighs and drumsticks
10 tomato halves, seeds removed
3 cloves of garlic
2 cooked eggs
1 large onion, chopped
Salt to taste
For decoration
2 tomato slices
2 cooked eggs
7 grams of peas
15 palm heart slices
Accessories
Shape with a hole in the middle, 24 cm diameter
1
Season the chicken with salt and mashed garlic
Fry the onion in olive oil at high heat
Add the chicken and cook for 15 minutes, stirring occasionally
Join the tomatoes and cook at low heat until the chicken is tender
2
Debone and cut the chicken into small pieces
Return to the pan and add cassava flour and cornmeal
Cook, stirring and adding water gradually, until a consistent dough forms and the flours are cooked
Remove from heat
Add olives, peas, egg, and palm heart, and mix well
Assembly
Grease the mold with oil
Distribute ingredients at the bottom and sides, pour in the cuscus, and press down
Unmold and serve.
