3 cups of water
1/2 teaspoon of salt
1 tablespoon of oil
1/2 cup of small, curved cassava, raw
1 cup of cold water
2 tablespoons of gelatin, without flavor
1 cup of boiling water
2/3 cup of mayonnaise
2/3 cup of chopped cabbage
1 1/2 cups of lemon juice
2 tablespoons of red pepper
2 tablespoons of green pepper
1 tablespoon of grated onion
1 teaspoon of salt
1/2 teaspoon of Worcestershire sauce
1/8 teaspoon of paprika
For garnish:
small pieces of green and red pepper
3 cups of water
1/2 teaspoon of salt
1 tablespoon of oil
1/2 cup of small, curved cassava, raw
1 cup of cold water
2 tablespoons of gelatin, without flavor
1 cup of boiling water
2/3 cup of mayonnaise
2/3 cup of chopped cabbage
1 1/2 cups of lemon juice
2 tablespoons of red pepper
2 tablespoons of green pepper
1 tablespoon of grated onion
1 teaspoon of salt
1/2 teaspoon of Worcestershire sauce
1/8 teaspoon of paprika
For garnish:
small pieces of green and red pepper
In a 2-liter pot, pour the water and bring to a boil
Add 1/2 teaspoon of salt and oil
Gradually add the cassava, ensuring that the water continues to boil
Cook the cassava, uncovered, stirring occasionally, until it is soft but firm
Drain and rinse with cold water
Drain again and refrigerate
Lightly grease a 22.5 x 12.5 cm English-style muffin tin with oil
In a bowl, pour the cold water and sprinkle with gelatin
Let it soften for 5 minutes
Add boiling water and mix well until the gelatin dissolves
Refrigerate until slightly thickened
Add mayonnaise and beat with an electric mixer at low speed until frothy
Add the cooked cassava, cabbage, lemon juice, red and green peppers, onion, salt, Worcestershire sauce, and paprika
Pour into the prepared muffin tin and refrigerate for 3 to 4 hours or until firm
Leave a tray in the refrigerator to cool down
To unmold, place the cold tray over the muffin tin and flip
Garnish with small pieces of red and green pepper
Distribute in 8 portions
