3 tablespoons of olive oil
3/4 cup of butter
2 chopped onions
5 cloves of garlic, minced
1 kg of chicken giblets, cleaned and cut into small pieces
4 1/3 cups of cassava flour
Salt and black pepper to taste
200 g of green olives, pitted
4 hard-boiled eggs, diced
1/4 cup of chopped parsley
3 tablespoons of olive oil
3/4 cup of butter
2 chopped onions
5 cloves of garlic, minced
1 kg of chicken giblets, cleaned and cut into small pieces
4 1/3 cups of cassava flour
Salt and black pepper to taste
200 g of green olives, pitted
4 hard-boiled eggs, diced
1/4 cup of chopped parsley
In a pot, sauté in olive oil with 1/4 cup of butter, the onion and garlic for 5 minutes
Add the giblets, stirring occasionally, until they are dry
Add a little water and stir, scraping the bottom of the pot well with a spoon
Cover, reduce heat and cook until the giblet is tender
Stir occasionally and add more water as the sauce dries out
Add the remaining butter, when it melts, add the flour
Increase heat and stir constantly until browned
Season with salt and pepper
Serve hot, garnished with olives, egg pieces, and parsley.
