Preparation:

  1. Chop the peanuts and cut the spring onions into thin rings. Peel the carrots and grate them. Mix the cornmeal with the eggs and the milk. Season with salt, pepper, and nutmeg. 
  2. Melt the lard in a skillet over medium heat. Pour the tortilla mixture in, and bake for 5 minutes over low heat. Turn the tortilla using a lid or plate, and bake for another 5 minutes until golden brown.
  3. In the meantime, stir the sour cream with the tomato paste. Serve with the tortilla.

 

Ingredients for 4 servings:
  • 150g instant cornmeal (polenta)
  • 50g roasted peanuts
  • 1/2 bunch spring onions
  • 2 carrots
  • 3 eggs
  • 150ml milk
  • Fresh nutmeg, grated
  • 1 tablespoon LARU pork lard 
  • Salt and pepper

For the dip:

  • 150g sour cream
  • 3 tbsp. tomato paste