1 kg of squash
100 g of dried beef
100 g of smoked pork loin
100 g of pig's tongue
100 g of salted pork
100 g of smoked bacon
1 crushed garlic clove
2 red bell peppers, sliced
2 green bell peppers, sliced
1 green tomato, diced
1 large red onion, chopped
1 tablespoon of vinegar
1 teaspoon of tomato extract
1 kg of squash
100 g of dried beef
100 g of smoked pork loin
100 g of pig's tongue
100 g of salted pork
100 g of smoked bacon
1 crushed garlic clove
2 red bell peppers, sliced
2 green bell peppers, sliced
1 green tomato, diced
1 large red onion, chopped
1 tablespoon of vinegar
1 teaspoon of tomato extract
Wash the squash and cut it into slices
Place water to boil, with salt, and blanch the squash for 5 minutes
After draining, remove any excess salt from the meats, then cut them into small pieces
Fry the bacon in a pan until golden brown
Add the meat and fry until browned
Add the crushed garlic and let it cook until caramelized
Cut the bell peppers into strips, chop the tomato and onion, add the vinegar and tomato extract
Mix well
Combine all the ingredients together with the cooked squash, mixing thoroughly
Remove from heat immediately, without letting the seasonings burn
Remove the meat from the pan, leaving a little of the fat behind
Place the squash in that same pan, over low heat, stirring to coat it evenly in the fat
Remove from heat and place the squash in a baking dish or ramekin
Top with the seasoned meats
Serves hot with Brazilian-style rice or farofa made from cassava flour.
