Cuzcuz True - To the mining

Cuzcuz True - To the mining
Ingredients:
400 grs. Of corn flour
¾ of cup of cassava flour
1 cup teaspoon of warm brine
Taste of Couscous:
½ pound pre-cooked clean medium shrimp
½ pound of grouper or fish of your choice, sautéed
Make a broth with the shells of the shrimps, strain and throw the residue from the sieve off (litter)
You can exchange fish and shrimp for boneless braised chicken.

Other Ingredients:
1 can of sardines
½ cup of oil
3 boiled eggs, sliced
4 tomatoes without skin without chopped seeds
4 firm tomatoes cut into slices for decoration
1 grated onion,
1 tablespoon of tomato paste or paprika or turmeric, 1 cup of olives without the green seeds
1 cup of black olives
1 cup cooked green peas
1 large glass, drained, washed and cut into thin slices
Without the cores.
Spices:
1 teaspoon salt to season fish and shrimps
1 teaspoon grated ginger
1 pinch of ground bay,
1 teaspoon chopped parsley
1 or ½ finger pepper without the seeds and without the white pieces, chopped
Way of preparing:
Clean and wash the fish, season with salt, ginger, laurel.
Sauté fish in oil with onion and chopped tomatoes
When it is cooked and cold, remove all the pimples.
Strain the sauce. Book it. Do the same with the prawns with the difference that it is pre-cooked for 3 minutes Cut the prawns by the length.
Be careful not to cook the prawns too much as it gets bloody.
Knead the cornflour with the noodle roll or beat
In the blender, to take the pieces of biju.
Put the corn flour in a large bowl, add the cassava flour, the warm brine, dripping slowly and slowly until the flour is moistened.
Rub the flour mixture with your hands so that it gets almost moist, not wet. Add the chopped parsley, the chopped green olives, mix well.
Top up gradually the hot sauce of the coarse fish and the prawns. Mix well, until a damp mass is not an angu. Cut the palm hearts, eggs, and thinly sliced ​​tomatoes.
Put a clean white napkin inside the couscous
Decorate the bottom and sides with black olives, sardines, heart of palm, egg sliced ​​tomatoes.
Top with a layer of the mixture of the seasoned flour, without squeezing.
Above it a layer of fish and some prawns, cut in half by length.
Cover with another layer of the flour mixture.
Overhead slices of heart of palm, tomatoes, eggs, olives, peas.
Add another layer of the flour mixture, continue alternating the layers, until all the ingredients are finished
The last layer is the flour mixture.
So that the couscous does not get hard it is necessary to put the mixture of the flour without pressing.
Put the water in the bottom of the couscous.
Arrange the couscous on the top (pot with holes in the bottom), top with 1 (one) cabbage leaf, fold the napkin and cover.
Bring to a boil over low heat, bring to a boil, reduce heat and simmer. When the yellow cabbage is cooked, about 30 'to 40' minutes, not less than that.
Allow to cool to remove.
 Note:
The couscous is served cold.
You can put boiled carrots in cubes.
Caution use the couscous the same day, the sour carrot.
Do not leave the couscous too long outside the refrigerator.