Vegetable Hasty Pudding

Name: Vegetable Hasty Pudding
Yield: 6
Ingredients: 1 medium onion, chopped; 2 tablespoons of olive oil; 5 diced tomatoes; 1 cup of corn kernels, chopped; 1/2 teaspoon of red bell pepper, diced; 1/2 teaspoon of green bell pepper, diced; 2 cups of water; 1/3 cup of pitted black olives, chopped; 1/2 can of pineapple chunks, drained; 1/2 can of peas; 200g of cornmeal; 1 tablespoon of cassava flour; Salt and parsley, to taste

1
1 medium onion, chopped
2
2 tablespoons of olive oil
3
5 diced tomatoes
4
1 cup of corn kernels, chopped
5
1/2 teaspoon of red bell pepper, diced
6
1/2 teaspoon of green bell pepper, diced
7
2 cups of water
8
1/3 cup of pitted black olives, chopped
9
1/2 can of pineapple chunks, drained
10
1/2 can of peas
11
200g of cornmeal
12
1 tablespoon of cassava flour
13
Salt and parsley, to taste

Ingredients

1
1 medium onion, chopped
2
2 tablespoons of olive oil
3
5 diced tomatoes
4
1 cup of corn kernels, chopped
5
1/2 teaspoon of red bell pepper, diced
6
1/2 teaspoon of green bell pepper, diced
7
2 cups of water
8
1/3 cup of pitted black olives, chopped
9
1/2 can of pineapple chunks, drained
10
1/2 can of peas
11
200g of cornmeal
12
1 tablespoon of cassava flour
13
Salt and parsley, to taste

Directions

1
1
2
Butter a baking dish and decorate the bottom with olives, tomatoes, and pineapple
3
2
4
In a saucepan, sauté the onion in olive oil, then add the tomatoes and simmer
5
3
6
Add the corn kernels, bell peppers, and salt
7
Stir and add water
8
Cook until the vegetables are tender
9
4
10
Add parsley, olives, pineapple, and peas
11
Mix well to form a thick pudding
12
5
13
Pour this mixture into the prepared baking dish and smooth with a spatula
14
Let it cool and then unmold.