- 250 g (8,8 oz) of coco beans
- 3 tomatoes
- 1 small chili pepper
- 1/2 bunch of parsley
- 1 tsp of garlic powder
- olive oil
- salt, pepper
1. The day before, put coco beans to soak in a large volume of water for an optimal cooking.
2. The next day, drain and cook them according to the packet instructions. Drain.
3. Put thecoco bean in oil in the wok and then put add sliced tomatoes.
Add the parsley coarsely, garlic powder and pepper cut into small pieces. Salt and pepper.
Cook for 15 minutes stirring.
Recipe by Ça ne sent pas un peu le brûlé là ?
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