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Finely chop the onion as well as the pepper.
In a saucepan, heat the onion and pepper, then put the hammers (I deboned them and cut them into cubes) and put enough water to cover the meat. Let it boil.
When the meat is cooked, we thicken it for the ciulama. In a bowl put the flour, then add the milk and mix well with the whisk. After mixing well, add the cream, turn on the heat slowly, take a little juice and mix it with a whisk, then pour it over the stew and mix continuously.
Add the pepper and the delicacy, but stir continuously so that it doesn't stick.
Simple as hello.