250g of Italian-style smoked linguica
1 cup of margarine
2 crushed garlic cloves
2 tablespoons of finely chopped onion
1 cup of tomato sauce
1 can of corned maize
1 cup of green olive paste
2 cups of water
1 vegetable bouillon cube
2 tablespoons of chili flakes
0.5 teaspoon of cayenne pepper
1 cup of chopped hearts of palm
1 cup of cassava flour
1 1/2 cups of cornmeal
Rind of smoked linguica for garnish
250g of Italian-style smoked linguica
1 cup of margarine
2 crushed garlic cloves
2 tablespoons of finely chopped onion
1 cup of tomato sauce
1 can of corned maize
1 cup of green olive paste
2 cups of water
1 vegetable bouillon cube
2 tablespoons of chili flakes
0.5 teaspoon of cayenne pepper
1 cup of chopped hearts of palm
1 cup of cassava flour
1 1/2 cups of cornmeal
Rind of smoked linguica for garnish
1 Remove the peel from the linguica and cut into cubes
Heat the margarine, linguica, and add to a pan
Fry until crispy
2 Add the garlic, onion, tomato sauce, maize, green olive paste, water, bouillon cube, chili flakes, cayenne pepper, and hearts of palm
Stir well and let simmer for 5 minutes
3 Remove from heat, mix in the flours, and stir
Grease a 30cm diameter mold with oil and add a hole in the center
Place linguica rinds at the bottom of the mold
4 Pour the cuscus mixture into the mold and press down
Let cook in boiling water for 20 minutes
Let cool slightly before unmolding.
