400g peeled cassava
1 cup (240ml)
Salt to taste
3 tablespoons of Soya Sunflower Oil (45ml)
1 chopped onion
2 finely chopped garlic cloves
3 chopped seedless tomatoes
400g desalted and shredded dried meat
1 tablespoon tomato extract (14g)
1 cup of cream cheese (250g)
½ bunch of chopped parsley
½ cup mozzarella cheese (100g)
Cook the cassava under pressure for 30 minutes or until tender.
Knead the cassava and add the warmed milk. Blend until you get a mashed texture and season with salt.
Put the Soya Sunflower Oil in a frying pan, sauté the onion, garlic, tomatoes.
Add the dried meat and mix.
Finish the filling with the tomato extract, curd cheese and parsley.
On a platter or baking dish, make a layer with the dried meat filling, cover with mashed cassava and finish with grated Parmesan cheese
Bake in a preheated oven at 200°C for 10 minutes or until golden brown.
