5 cups of cornmeal flakes
1 cup of cassava flour
2 cans of drained sardines in tomato sauce
1 cup of small shrimp, cleaned
1 cup of olive oil
1 chopped onion
2 cloves of garlic, minced
1 sprig of rosemary
2 cups of tomato paste
3 cups of fish stock
1 1/2 cups of peas
3 1/2 cups of shredded coconut
2 cooked eggs, diced
Salt, black pepper, and parsley to taste
5 cups of cornmeal flakes
1 cup of cassava flour
2 cans of drained sardines in tomato sauce
1 cup of small shrimp, cleaned
1 cup of olive oil
1 chopped onion
2 cloves of garlic, minced
1 sprig of rosemary
2 cups of tomato paste
3 cups of fish stock
1 1/2 cups of peas
3 1/2 cups of shredded coconut
2 cooked eggs, diced
Salt, black pepper, and parsley to taste
Mash the cornmeal with your hands and mix with cassava flour
Set aside
Aquatic oil and sauté the onion and garlic until soft
Add the rosemary, chopped parsley, and tomato paste
Let it simmer for a few minutes
Add the fish stock, peas, shredded coconut, sardines, shrimp, and cook for 5 minutes
Correct the seasoning and let it cook for another 2-3 minutes
Pour in the eggs and add the cornmeal mixture while stirring continuously
Let it simmer until it's done
Transfer to a mold with a hollow center, greased and pressed firmly with a spatula
Serve cold
Garnish with olive oil, cooked egg halves, and fresh parsley.
