5 cups of cornmeal flour
1 cup of olive oil
1 large onion, finely chopped
2 cloves of garlic, minced
1 tablespoon of finely chopped parsley
6 bunches of green scallions, thinly sliced
10 peeled and chopped tomatoes
2 cups of water or chicken broth
300g of shredded coconut
150g of peas
2 tablespoons of salt
1 cup of raw cassava flour
1 tomato slice, 2 cooked egg slices
5 cups of cornmeal flour
1 cup of olive oil
1 large onion, finely chopped
2 cloves of garlic, minced
1 tablespoon of finely chopped parsley
6 bunches of green scallions, thinly sliced
10 peeled and chopped tomatoes
2 cups of water or chicken broth
300g of shredded coconut
150g of peas
2 tablespoons of salt
1 cup of raw cassava flour
1 tomato slice, 2 cooked egg slices
Sift the cornmeal flour with your hands
Set aside
Place the olive oil in a large pan and bring to heat
Add the onion and garlic and sauté over low heat until the onion is tender
Add the parsley, salt, and scallions
Add the tomato and simmer for 10 minutes, stirring occasionally
Add the water or broth and bring to a boil
Increase the heat and add the coconut and peas, cooking for another 10 minutes
Gradually add the cornmeal flour and cassava flour, stirring constantly for 10 minutes or until the cuscus is loose from the pan
Butter a mold and place slices of tomato and cooked egg on the sides
Fill with the cuscus, pressing down firmly
Unmold and serve hot or cold.
