200 g of cornmeal
1 tablespoon of cassava flour
1 medium onion, finely chopped
2 tablespoons of oil
5 cups of tomatoes, finely chopped
1 cup of green beans, finely chopped
1/2 red bell pepper, finely chopped
1/2 green bell pepper, finely chopped
4 cups of water
1/3 cup of pitted black olives, finely chopped
1/2 can of heart of palm, finely chopped
1/2 can of green peas
Salt and chopped parsley to taste
200 g of cornmeal
1 tablespoon of cassava flour
1 medium onion, finely chopped
2 tablespoons of oil
5 cups of tomatoes, finely chopped
1 cup of green beans, finely chopped
1/2 red bell pepper, finely chopped
1/2 green bell pepper, finely chopped
4 cups of water
1/3 cup of pitted black olives, finely chopped
1/2 can of heart of palm, finely chopped
1/2 can of green peas
Salt and chopped parsley to taste
Grease a round mold with a hole in the middle and decorate the bottom with olives, tomato slices, and heart of palm. Reserve
In a pan, sauté the onion in oil
Add the tomatoes and let it simmer until they break down
Add the green beans, bell peppers, and salt
Mix well and add water
Cook until the vegetables are tender
Add parsley, olives, heart of palm, and green peas
Add the cornmeal and cassava flour mixed with oil, stirring constantly, until a thick pudding forms
Place this mixture in the reserved mold carefully and press gently with the back of a spoon
Let it cool and demold.
