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Moroccan couscous and mini pumpkins stuffed with shitake bobó
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
2 servings
Rafael Chede
@cozinhavegetaldorafa- Ingredients
- Recipe
- Chopped Onion1 unit(s)
- Chopped Tomatoes2 unit(s)
- Crushed Garlic Clove2 unit(s)
- Small cassava, boiled and cut into cubes1 unit(s)
- Red Pepper1 unit(s)
- Yellow pepper1 unit(s)
- Coconut milk bottle2 unit(s)
- Chopped Chili Pepper (optional)1 unit(s)
- Palm oil2 dessert spoon
- Green Smell to taste
- Salt and pepper to taste
- I will post here the recipe for bobó na moranga. The Moroccan couscous recipe I will post in another post. I put a spoon of palm oil and quickly watered the onion and garlic. Then I added the chopped cassava and let it sauté for about 6 minutes. Then I added the coconut milk and let it cook for another 6 minutes. Meanwhile, I sautéed the tomatoes, peppers and pepper in another pan until soft. Then I added this stir-fry to the other one that was cooking and let it cook for another five minutes. Put the salt. Then take it all still hot to the blender and beat until it forms the bobó. In another pan, sauté the shitake in olive oil and add the bobó. Finishes with the green scent. The mini pumpkins you remove the lid with a knife, remove the seeds, season the inside with a little salt and oil, wrap in aluminum foil and take it to the preheated oven for 20 minutes.
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