Preparation

Bring a pan to the heat with the oil, the onions and the chopped garlic cloves to brown.
Add the tomatoes without skin or seeds and the chopped parsley. Let the tomatoes cook until they come apart.
Add a little fish stock and the cassava too, broken up into a little stock.
Stir very well with a wooden spoon to avoid lumps and let it cook for about 10 minutes over low heat.
Once cooked, remove from heat and add the butter. Mix. It must be consistent.
It is a good accompaniment for fish etc.

Ingredients

  • 3 ripe tomatoes
  • 1 tablespoon butter
  • 2 onions
  • 1 sprig of parsley
  • 1 dl of oil
  • 2 garlic cloves
  • 150 grs of cassava flour
  • + - 4 dl of fish stock
  • salt q.s.