250g of linguica, type toscana, smoked
1 cup of butter
2 cloves of garlic, minced
2 tablespoons of chopped onion
1 cup of tomato paste
1 can of corned maize
1 cup of chopped green olives
2 cups of water
1 tablet of vegetable broth
2 tablespoons of chopped parsley
1/2 teaspoon of paprika, ground
1 cup of shredded coconut
1 1/2 cups of tapioca flour
Ribs of linguica, smoked, for garnish
250g of linguica, type toscana, smoked
1 cup of butter
2 cloves of garlic, minced
2 tablespoons of chopped onion
1 cup of tomato paste
1 can of corned maize
1 cup of chopped green olives
2 cups of water
1 tablet of vegetable broth
2 tablespoons of chopped parsley
1/2 teaspoon of paprika, ground
1 cup of shredded coconut
1 1/2 cups of tapioca flour
Ribs of linguica, smoked, for garnish
Remove the peel from the linguica and cut into cubes
Heat a skillet with butter, linguica, and cook until browned
Add garlic, onion, tomato paste, corned maize, green olives, water, vegetable broth, parsley, paprika, and coconut
Mix well and simmer for five minutes
Remove from heat, add flours, and mix
Grease a 30cm diameter mold with oil
Distribute the linguica slices at the bottom
Pour in the cake mixture and press
Cook in a water bath for 20 minutes
Let cool slightly before unmolding.
