1/4 cup of pork fat or lard
1/2 liter of pequi, washed (the more yellow and flavorful)
2 cloves of garlic, minced
1 large onion, chopped
2 cups of rice
4 cups of hot water
salt to taste
paprika or malagueta to taste
parsley, chopped to taste
1/4 cup of pork fat or lard
1/2 liter of pequi, washed (the more yellow and flavorful)
2 cloves of garlic, minced
1 large onion, chopped
2 cups of rice
4 cups of hot water
salt to taste
paprika or malagueta to taste
parsley, chopped to taste
Place the pequi in pork fat or lard (if using whole fruit, be careful not to burn it)
Avoid burning by constantly stirring with a wooden spoon
If necessary, add a little water to prevent sticking
When the pequi is tender and the liquid has evaporated, add the rice and let it fry for a bit
Add hot water and salt
When the rice is almost cooked, add paprika or malagueta to taste
Serve with chopped parsley and a pinch of black pepper
Note: Do not use iron pans, as the fruit will turn black.
