1 kg of clean cocoa powder
4 tablespoons of salt or to taste
1 large onion (150 g), chopped
3 medium tomatoes (360 g), chopped
1/4 cup of ground cumin
2 pimenta-malaguetas, chopped
1/4 cup of olive oil (60 ml)
1 cup of coconut milk (240 ml)
2 tablespoons of lime juice
1/4 cup of wheat flour (30 g)
1/3 cup of water (80 ml)
4 eggs (whites and yolks separated)
1 tablespoon of salt or to taste
1 kg of clean cocoa powder
4 tablespoons of salt or to taste
1 large onion (150 g), chopped
3 medium tomatoes (360 g), chopped
1/4 cup of ground cumin
2 pimenta-malaguetas, chopped
1/4 cup of olive oil (60 ml)
1 cup of coconut milk (240 ml)
2 tablespoons of lime juice
1/4 cup of wheat flour (30 g)
1/3 cup of water (80 ml)
4 eggs (whites and yolks separated)
1 tablespoon of salt or to taste
In a large saucepan, place the cocoa powder, cover with water, add 3 tablespoons of salt and cook over high heat until slightly tender (around 5 minutes after boiling)
Drain, cut into small pieces and reserve
Preheat the oven to 200°C (hot)
In a large saucepan, cook the onion, tomato, cumin, and pimenta-malaguetas in olive oil over medium heat until the onion and tomato are tender (around 10 minutes)
Add the cocoa powder, coconut milk, lime juice, and remaining salt
Cook until the cocoa powder is tender (around 15 minutes)
In a bowl, dissolve the flour in water
Pour into the saucepan and cook stirring constantly over high heat until boiling and thickened
Remove from heat, check the salt and adjust if necessary
Transfer to a refrigerator and reserve
In a blender, beat the egg whites until stiff peaks form
With the blender still running, add the yolks one at a time and mix well
Pour over the cocoa powder mixture in the refrigerator and bake in a preheated oven (around 8 minutes)
Serve immediately
289 calories per serving
