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mungunzá
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
2 servings
Ana claudia
@naclaudiarodrigues- Ingredients
- Recipe
- 250 g Canjica Amarela (Mungunzá) 1/2 tablespoon (soup) Oil50 g Bacon, minced 3 cloves Garlic, minced 1 unit Onion, minced 100 g Portuguese sausage in slices 100 g Paio in slices 300 g Pork ribs, desalted 250 g Dry meat, desalted2 Tomatoes without seeds, chopped100 ml Meat of MeatSalt and Black Pepper to tasteCilantro and Chives to taste750 g
- Serve the mungunzá to soak in water for 2 hours Then, drain the mungunzá and put it in the pressure cooker, adding 1 and 1/2 liters of water and put it on medium heat for about 40 minutes after the pressure cooker. Turn off the heat and wait for all the pressure to release before removing the lid and reserving the corn along with the broth in a container. In the same pan, heat the oil and brown the bacon. Add the garlic and onion and let it sauté well. Add the sausage, the paio, ribs, the jerky and the tomato, letting it sauté Add 3 cups of water and cover the pan, letting it cook for 30 minutes after getting pressure Turn off the heat and wait for all the pressure to release, add the mungunzá and the meat broth. Season with black pepper and salt, if necessary. Let it boil for another 20 minutes to find out all the tastes. Add coriander and chives
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