2 kg of cooked fish or tuna
½ bunch mint
3 white onions
3 pound liquid tomato pulp
1 grote cassava / maniok
1 pound red onion
3 cloves of garlic
salt and pepper to taste
6 lemons
3 tomatoes
olive oil
1
Boil the yucca / cassava cooked with garlic, ui, lot, chili tomato pulp and liquid in a pot.
2
When the yucca is done it has to be taken out of the pot.
3
Boil the fish.
4
Sprinkle red onion with lemons.
5
Put the yuca on a tray diced.
6
When the fish is cooked cut into pieces.
7
Put olive oil and herbs to the cooking liquid from the fish.
8
Put the yuca and fish back to the mixture and stir again.
9
Serve warm with banana chips and lemon slices.
CategorySoupCookingEcuadoriaans
Ingredients
2 kg of cooked fish or tuna
½ bunch mint
3 white onions
3 pound liquid tomato pulp
1 grote cassava / maniok
1 pound red onion
3 cloves of garlic
salt and pepper to taste
6 lemons
3 tomatoes
olive oil