Zungú with Innards
- 250g of cornmeal
- 1 tablet of chicken broth
- Ox innards - heart and oxtail (boneless)
- Tomato sauce
Chop the meat into cubes of about 1.5 cm, taking to the fire to simmer, season with salt, coriander, parsley and chopped mint. For the manioc porridge, boil the water with chicken broth. Dissolve the corn flour to the cold water then put into boiling water with the broth making the porridge (do not let it be too soft). Stir during the process to not have "lumps".
Variation of sauce with chicken and okra (put more mint) or ground beef.