Ingredients:

1/2 cup (tea) of olive oil
1 chopped onion
1 can or box of tomato sauce
2 cans of water
1 can of peas
1 can of sweet corn
1 bell pepper
2 cans of sardines or tuna
Green onions and parsley to taste
Salt and seasonings to taste
1 vegetable bouillon cube or your preferred flavor
3 cups of Flocão
3 boiled eggs
Tomato

Preparation method

STEP 1:
Sauté the onion, bell pepper, olives, peas, sweet corn, tomato sauce, green onions and parsley, sardines, seasonings, and the bouillon cube in the olive oil.
STEP 2:
Add the water, let it boil, add the corn flour and cook.
STEP 3:
Grease the mold with olive oil, and place the eggs, tomatoes, and sardines at the bottom.
STEP 4:
Place the dough in the mold, let it cool, and unmold.

Ingredients:

1 kg cleaned shrimp (the small shrimp is ideal)
200g of Flocão
180 ml of shrimp stock
1 pinch of turmeric
2 tablespoons of olive oil
½ onion
1 carrot
1 red onion
3 tomatoes
2 tablespoons (soup) of fresh peas
Juice of ½ lemon
1 tablespoon (soup) of chopped cilantro stalks
1 teaspoon (tea) of salt
3 cloves of garlic
1 pinch of black pepper

Preparation method
Dilute the turmeric in the shrimp stock (room temperature) Macerate the seasonings (salt, garlic, cumari-do-Pará peppers, and black pepper) until they turn into a paste. With this paste, season the shrimp, adding the lemon. In a skillet, heat the olive oil, sauté the onion, and add the shrimp, half of the tomatoes, and the cilantro stalks. Season the vegetables (the other half of the tomato, the red onion, the carrot, and the peas) with drops of lemon, salt, and a dash of olive oil. Add the vegetables to the previously hydrated cuscuz. Once cold, add the sautéed shrimp with the tomato and chopped cilantro. Stir carefully, mixing all the ingredients well, and serve at room temperature.