Ingredients:
3 ripe tomatoes, blanched, peeled, de-seeded and chopped
1 tbsp butter
2 onions, chopped
1 sprig of parsley, finely chopped (stems and leaves)
100ml oil
2 garlic cloves, minced
150g cassava flour
400ml fish stock
salt, to taste
Method:
Heat the oil in a pan, add the onions and garlic. Fry for 6 minutes or until lightly browned then stir in the tomatoes and parsley. Continue cooking for about 8 minutes or until the tomatoes begin to break down.
Add a little of the fish stock then beat in the cassava flour, a little at a time, until it's completely incorporated and the mixture is smooth. Now work in the remaining fish stock.
Bring to a simmer and cook over low heat for about 15 minutes, stirring constantly, or until you have a very thick porridge-like consistency.
Serve hot as an accompaniment to fish, seafood and grilled meats.
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