5 tablespoons of Soya Sunflower Oil (75 ml)
½ onion cut into small cubes
2 minced garlic cloves
1 banana-da-terra picada
1 carrot in small cubes
½ unit of red bell pepper in small cubes
Salt to taste
Pimenta-do-reino a gosto
2 cups corn flour flakes (130 g)
3 chopped butter cabbage leaves
Green chili to taste
In a pan, place the Soya Sunflower Oil and sauté the onion and garlic until lightly golden. Add the plantain and fry for 2 minutes.
Add the carrot and red bell pepper, seasoning everything with salt and black bell pepper.
Mix the corn flour and adjust the salt if necessary. Add the chopped butter cabbage and, when the whole mixture reaches a dark color, turn off the heat and finish with the chopped green smell.
