'1/4 cup of lard or pork fat'
2 cups of peanuts, washed (the more yellow, the better and tastier)
2 cloves of garlic, minced
1 large onion, chopped
2 cups of rice
4 cups of hot water
salt to taste
black pepper or malagueta to taste
parsley, chopped to taste
'1/4 cup of lard or pork fat'
2 cups of peanuts, washed (the more yellow, the better and tastier)
2 cloves of garlic, minced
1 large onion, chopped
2 cups of rice
4 cups of hot water
salt to taste
black pepper or malagueta to taste
parsley, chopped to taste
Place the peanuts in lard or pork fat (if using whole fruit, be careful not to cut it, but make sure to remove any pits)
Add the garlic and onion and let simmer over low heat, stirring constantly with a wooden spoon to prevent sticking, and add a little water if necessary
When the peanuts are tender and the liquid has reduced, add the rice and let fry for a bit
Add the hot water and salt
When the rice is almost cooked, add black pepper or malagueta to taste
To serve, sprinkle the rice with chopped parsley and a little black pepper
Serves 6
Not: Do not use iron cookware for this recipe, as the fruit will turn black.
