1 cup of olive oil
1 chopped onion
blended tomatoes
3 crushed chicken broth cubes
1 liter of boiling water
cooked eggs cut into slices
1 kilogram of cooked and shelled shrimp
1/2 cups of toasted cornmeal
chopped parsley
500g of toasted corn flour
4 tablespoons of cassava flour
1 cup of olive oil
1 chopped onion
blended tomatoes
3 crushed chicken broth cubes
1 liter of boiling water
cooked eggs cut into slices
1 kilogram of cooked and shelled shrimp
1/2 cups of toasted cornmeal
chopped parsley
500g of toasted corn flour
4 tablespoons of cassava flour
Heat the olive oil in a pan and sauté the onion
Add the tomatoes and chicken broth cubes
Add the water and let it simmer for a few minutes
Decorate the muffin tin cups with egg slices, olives, and shrimp
Add the remaining ingredients
Mix well
Combine the two flours and add to the pan, stirring well
Cook until you get a thick sauce, stirring constantly
Press into prepared muffin tins
Let it cool and unmold.
