Bacon and Rice

The night before, clean the bacon, removing any skin and excess fat, and let it soak in a refrigerator covered with water

The next day, drain and reserve

In a large pot, place 4 liters of water and bring to a boil

Add the meat, cover the pot and cook until it becomes tender

Remove from heat, drain and reserve

In a large skillet, heat the olive oil, add the onion and fry over low heat, stirring occasionally, until the onion is slightly golden and soft

Add the meat and continue frying until it becomes slightly browned (the onion will be well caramelized). Reserve

Prepare the sauce: if using salted shrimp, soak it overnight, changing the water several times to remove excess salt

In a pot, heat the dendê oil, add the shrimp, onion, cashew nuts and almonds and green pepper

Simmer, stirring constantly, until the onion is slightly golden and soft

In another pot, heat 4 cups of water and bring to a boil

Add the rice, reduce heat and cook until it becomes almost tender

Add the coconut milk, season and continue cooking until the liquid evaporates (this rice will not be dry)

In a baking dish, arrange the rice, make a depression in the center and place the sauce

Top with the meat

Serve 10 portions.