ingredients:
3 kg of ground manioc sheet (manioc)
1/2 kg of lard
1/2 kg of beef jerky (dried meat)
1/2 kg of Portuguese sausage
1/2 kg of sausage
1/2 kg of pork loin
1/2 kg of pig's ear
1/2 kg of pig tail
chopped garlic to taste
hot peppers to taste
Method of preparation:
On the 1st day, place the sheet of ground manioc in a large pot with water. Simmer all day on low heat without letting it dry. The next day, put the bacon and simmer. On the third day, blanch all the meat and place in pan of maniva to boil. Stir occasionally. The next day, add the garlic and pepper, simmer for another 6 hours, stirring occasionally. Serve with white rice and raw cassava flour.
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