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Moroccan couscous and mini pumpkins stuffed with shitake bobó

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Moroccan couscous and mini pumpkins stuffed with shitake bobó

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View in original language

(Português)

Tempo de preparo

40 min(s)

Porções

2 servings

Ingredients

  • Chopped Onion | 1 unit(s)
  • Chopped Tomatoes | 2 unit(s)
  • Crushed Garlic Clove | 2 unit(s)
  • Small cassava, boiled and cut into cubes | 1 unit(s)
  • Red Pepper | 1 unit(s)
  • Yellow pepper | 1 unit(s)
  • Coconut milk bottle | 2 unit(s)
  • Chopped Chili Pepper (optional) | 1 unit(s)
  • Palm oil | 2 dessert spoon
  • Green Smell |  to taste
  • Salt and pepper |  to taste

Recipe

  1. 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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