Preparation

Chop the onions and the garlic that goes to the heat in a saucepan with a spoon of oil; let it sauté slowly until golden. Pour the peeled and seedless tomatoes and the chopped parsley. Sauté until thick, stirring constantly.
Then a little fish water is poured and the cassava is broken apart, in a small portion of cold fish water. Stir constantly to avoid lumps until cooked. Remove from heat, season with 1 tablespoon of butter. It must be consistent.
Accompanies fried fish or fish fillets.

Ingredients

  • 6 tablespoons of cassava flour
  • 2 onions
  • 3 tomatoes
  • 1 garlic
  • parsley
  • enough cooked fish
  • salt
  • olive oil
  • butter