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- Ingredients
- Recipe
- Aipim800 mg
- Bacon200 mg
- Sausage1 unit(s)
- Sour cream1 can(s)
- Onion1 unit(s)
- Coriander to taste
- Cook the cassava in the pressure cooker until very soft.
- Sauté the sausage and bacon until golden. Then put the onion.
- With the cooked cassava, liquefy with a little of the same water that was cooked.
- Add the manioc cream to the pan containing the sausage and bacon and let it cook for 5 min.
- After boiling, add the cream and cook for another 3 minutes.
- Finish with cilantro. And just serve
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