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Maniçoba ( dish with manioc shoots)

  • 30 min.


  • 10 manioc leaves
  • 1/2 kg porc loin cut in pieces
  • 250 g fresh back bacon or lard, without the skin, cut in pieces
  • 1/2 kg stomach cut in pieces
  • 1/2 kg jerked beef cut small
  • 125 g smoked
  • 2 "paio" or brazilian porc sausage
  • 2 bay leaves
  • 2 squeezed garlic cloves
  • 1 green pepper
  • 3 ripe tomatoes diced
  • 1 tbp porc fat
  • 1 tbs cumin
  • black pepper and salt to taste
  • 1 chopped onion

Modo de preparo

  1. Wash well the manioc leaves removing the stems. Put leaves in a food processor and blend well.
  2. Put the processed leaves in a pot and add lots of water. When it comes to a boil add the the salt and bacon. Cook for 7 days at low heat continuously adding water when it starts to dry.
  3. On the last day, boil the meats three times always changing the water. Wash the jerked beef well removing the excess salt. With the meat add the bay leaves.
  4. Add sufficient water to cover the meat, readding when necessary
  5. When the meat is cooked and the broth is thicken, in a frying pan melt the porc fat, fry the bay leaves, garlic and onion. Add salt, the green pepper and the tomatoes
  6. Add cumin spice, black pepper and salt to taste. Simmer all ingredients and mix with the "maniçoba" ( manioc shoots).

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