Percy with Fubá

Name: Percy with Fubá
Yield: 6
Ingredients: 1 xícaras of very fine fubá; 4 xícaras of water; 1 tablespoon of salt; 1 medium onion; 1 green pepper; 3 soup spoons of olive oil; 1 small can of peeled tomatoes or 1 can of tomato puree; 2 xícaras of leftover roasted Percy meat, passed through a meat grinder; to taste with salt and pepper

1
1 xícaras of very fine fubá
2
4 xícaras of water
3
1 tablespoon of salt
4
1 medium onion
5
1 green pepper
6
3 soup spoons of olive oil
7
1 small can of peeled tomatoes or 1 can of tomato puree
8
2 xícaras of leftover roasted Percy meat, passed through a meat grinder
9
to taste with salt and pepper

Ingredients

1
1 xícaras of very fine fubá
2
4 xícaras of water
3
1 tablespoon of salt
4
1 medium onion
5
1 green pepper
6
3 soup spoons of olive oil
7
1 small can of peeled tomatoes or 1 can of tomato puree
8
2 xícaras of leftover roasted Percy meat, passed through a meat grinder
9
to taste with salt and pepper

Directions

1
Cook the fubá with water and salt in a bain-marie for 45 minutes
2
While that's cooking, chop the onion and bell pepper and fry them in hot olive oil
3
Add the tomatoes or puree, Percy meat, salt, and pepper
4
Cook until it thickens
5
In a refrigerator-safe form, layer alternate layers of cooked fubá and the Percy mixture, finishing with the fubá
6
Bake at moderate temperature for 30 minutes, or until the top is lightly golden brown
7
Serve in 6 portions.