1 cup of manioc leaves
4 tablespoons of extra virgin olive oil
1 tablespoon of garlic paste
1 teaspoon of salt
2 kg of ripe tomato, peeled and seeded
2 cloves of garlic
1 small onion, finely chopped
Black pepper to taste
1 cup of manioc leaves
4 tablespoons of extra virgin olive oil
1 tablespoon of garlic paste
1 teaspoon of salt
2 kg of ripe tomato, peeled and seeded
2 cloves of garlic
1 small onion, finely chopped
Black pepper to taste
Chop the tomatoes
Place the onion and garlic cloves whole in the olive oil
Add the manioc leaves and let it simmer for 2 minutes
Add the tomato and garlic paste
After another 2 minutes, season with salt and black pepper
Cook for 15 minutes
Turn off the heat before the tomatoes disintegrate and serve.
