1/2 kg of raw cassava flour
Peels from one hand of agriao cut into small cubes
100 g of bacon cut into small cubes
1 cup (chá) of light margarine
1 onion cut into small cubes
1 cup (chá) of red or green bell pepper, seeded and chopped
1 shell of chicken broth
2 cooked eggs cut into quarters
Salt and black pepper to taste
1/2 kg of raw cassava flour
Peels from one hand of agriao cut into small cubes
100 g of bacon cut into small cubes
1 cup (chá) of light margarine
1 onion cut into small cubes
1 cup (chá) of red or green bell pepper, seeded and chopped
1 shell of chicken broth
2 cooked eggs cut into quarters
Salt and black pepper to taste
Fry the bacon until crispy
Drain excess fat and set aside
In the same pan, melt the margarine and sauté the onion
Add the bell pepper and sauté for a few minutes
Season with salt and black pepper and gradually add the cornmeal
Mix for five minutes
Add the chicken broth and mix until dry again
Remove from heat and combine with the bacon and agriao peels
Adjust seasoning and garnish with eggs.
