Cod
1 kg of salted cod
1/2 teaspoon of ground black pepper
1 tablespoon of paprika
2 tablespoons of vinegar
3 cloves of garlic, minced
2 onions, chopped
1 cup of olive oil
4 diced tomatoes
1 diced bell pepper
1 can of coconut milk
1 cup of water
1/2 cup of chopped parsley
Cod Fritter
2 liters of milk
1 kg of cooked cassava, mashed
1 can of coconut milk
7 hard-boiled eggs, diced
1 1/2 kg of cooked pumpkin, mashed
1 cup of green olives
1 cup of chopped parsley
Salt and olive oil to taste
Cod
1 kg of salted cod
1/2 teaspoon of ground black pepper
1 tablespoon of paprika
2 tablespoons of vinegar
3 cloves of garlic, minced
2 onions, chopped
1 cup of olive oil
4 diced tomatoes
1 diced bell pepper
1 can of coconut milk
1 cup of water
1/2 cup of chopped parsley
Cod Fritter
2 liters of milk
1 kg of cooked cassava, mashed
1 can of coconut milk
7 hard-boiled eggs, diced
1 1/2 kg of cooked pumpkin, mashed
1 cup of green olives
1 cup of chopped parsley
Salt and olive oil to taste
Cook the cod: season the fish with black pepper, paprika, and vinegar. Reserve
Brown the garlic and onion in olive oil, add the cod, tomato, and bell pepper
Cook for 5 minutes
Mix coconut milk with water and cook until the cod is tender
Correct the seasoning if necessary, and add parsley. Reserve
For the fritter, mix 1 liter of milk with coconut milk, salt, and cassava
Heat without stirring, adding the remaining milk gradually
Cook until the mixture forms a fritter
Add olive oil, season with salt, and top with parsley
Mix eggs, pumpkin, and cod
Simmer for 2 minutes, add green olives, and turn off heat
Serve with rice and salad.
