6 cups of water
4 cups of cornmeal
2 cups of shredded coconut 1 cup of 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 legs
10 cherry tomatoes, peeled and seeded
3 cloves of garlic
2 cooked eggs
1 large onion, chopped
Salt to taste
For decoration: 2 tomato slices, 2 cooked eggs, 7 sprigs of peas, 15 coconut flakes, Optional: Form 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 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 legs
10 cherry tomatoes, peeled and seeded
3 cloves of garlic
2 cooked eggs
1 large onion, chopped
Salt to taste
For decoration: 2 tomato slices, 2 cooked eggs, 7 sprigs of peas, 15 coconut flakes, Optional: Form with a hole in the middle, 24 cm diameter
Season the chicken with salt and mashed garlic
Fry the onion in hot oil
Add the chicken and cook for 15 minutes, stirring occasionally
Join the tomatoes and cook on low heat until the chicken is tender
Bone and cut the chicken into small pieces
Return to the pan and add cassava flour and cornmeal
Cook, stirring and adding water as needed, until a consistent mass forms and the flours are cooked
Remove from heat
Add olives, peas, eggs, and coconut and mix
Assembly: Grease a form with oil
Distribute ingredients at the bottom and sides, pour in the cuscus, and pack tight
Unmold and serve.
