1 pound of clean pudding (1 kg)
1/4 cup of olive oil
1 large onion, chopped
3 ripe tomatoes, chopped
1/4 cup of chopped coriander
2 Malaguetta peppers, chopped (optional)
1 cup of coconut milk
2 tablespoons of lemon juice
1/4 cup of wheat flour
1/3 cup of water
4 eggs, separated
Salt to taste
1 pound of clean pudding (1 kg)
1/4 cup of olive oil
1 large onion, chopped
3 ripe tomatoes, chopped
1/4 cup of chopped coriander
2 Malaguetta peppers, chopped (optional)
1 cup of coconut milk
2 tablespoons of lemon juice
1/4 cup of wheat flour
1/3 cup of water
4 eggs, separated
Salt to taste
In a large pot with water, cook the pudding for 5 minutes, starting from when it starts boiling
Check if it's cooked
Cut it into small pieces and reserve
In a pot with olive oil, sauté the onion, tomato, coriander, and pepper for 10 minutes
Add the pudding, coconut milk, and lemon juice
Let it simmer for 15 minutes or until the pudding is soft
Join the flour dissolved in water to the pot and cook until it thickens
Remove from heat, transfer to a serving dish, and reserve
Preheat the oven to 200°C (hot)
Beat the egg whites until fluffy and add the yolks one by one, beating well
Place on top of the serving dish and bake in the oven until golden
Serve immediately
699 calories per serving
