'3 cups (250g each) of soy'
'1 sprig of rosemary'
'2 leeks'
''salt to taste''
'1 cup of chopped cilantro, soaked and drained'
'1 egg, beaten'
'1 large onion, grated'
'1 large tomato'
'1 small pepper, chopped'
'Fresh parsley, thyme, and salt to taste'
'2 tablespoons of dendê oil'
''1/2 cup of coconut milk''
'3 cups (250g each) of soy'
'1 sprig of rosemary'
'2 leeks'
''salt to taste''
'1 cup of chopped cilantro, soaked and drained'
'1 egg, beaten'
'1 large onion, grated'
'1 large tomato'
'1 small pepper, chopped'
'Fresh parsley, thyme, and salt to taste'
'2 tablespoons of dendê oil'
''1/2 cup of coconut milk''
'Blend the soy (left overnight) in a liquidizer'
'Bring it to boil with rosemary, leek, salt, and water'
'After cooking, drain the water'
'Add the cilantro, beaten egg, onion (reserve some for later), and tomato'
'Sear the tomato in a little oil, add the pepper, thyme, parsley, and chopped cilantro'
'Mix everything with soy, dendê oil, and coconut milk'
'Next, place it in a refractory mold and put it in the preheated oven'
'Remove and garnish with soy flakes.'
