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 Hosted By
Ellice & Monty |
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3 garlic cloves, crushed, skin on |
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3 tablespoons vegetable oil |
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1/2 cup finely chopped onion |
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1 tablespoon vegetable oil |
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1 1/2 cups red onion, julienned |
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2 tablespoons tomato paste |
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2 tablespoon apple cider vinegar |
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4 hard-boiled eggs, cut in 8 pieces |
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Sprigs of parsley for garnish |
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BEAN TUTU - Pick over the beans, removing
stones and any damaged beans.
Wash the beans two or three times.
Cover the beans with cold water in a
pot and boil for 10 minutes. Drain the
beans, discarding the water Cover the
beans again with water and add the
crushed gartic, 2 tablespoons sait,
and bay leaf. Simmer, uncovered, for
45 minutes to 1 hour or until beans
are soft. During the cooking period,
check the level of water. Add more
water to the pot as necessary. Occasionally
stir the beans gently to check
the amount of water. During the
cooking process, the beans should
always be covered with water. Drain the cooked beans and
reserve the liquid. Return the beans
to the pot and, using a potato masher,
firmly press the beans to make a soft
purde. Use the liquid as you go along
to help the process. [Do not use a
blender or food processon)
3 ln a mortar, mix 1/2 cup crushed
garlic with 2 tablespoons salt. ln a
small. skillet, heat the oil and saute
the garlic-salt mixture for 2 minutes;
add the chopped onion, stirring
rapidly. Add the garlic-onion mixture
to the pot with the crushed beans,
mixing well. Lower the heat and pour
in the manioc flour through your
fingers white stirring vigorousty.
Add more liquid to the pan to
adjust the consistency of the puree.
With a spoon, whisk the tutu rapidty.
The tutu should have the consistency
of a thick but airy puree. Season with
salt and pepper
TUTU SAUCE -
Heat the oil in a small saucepan.
Saute the onion until wilted. Add the
tomato paste, stirring well and cooking for
2 minutes. Add the water, and
then stir in the vinegar. Season with
Tabasco and salt. Let it simmer gently
on low heat for 3 minutes. Remove
from heat and reserve.
ASSEMBLY -
Lay half of the tutu in a serving
bowl, spreading evenly with a
spatula. Spread half of the onion
sauce around it and arrange half of
the quartered boiled eggs. Lay the
rest of the tutu, making a mound in
the center of the bowl. Arrange the
rest of the onion sauce and garnish
with the remaining quartered boiled
eggs and parstey sprigs. |
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