Butter for greasing
For the rice
1 kg of dried beef, cut into strips
2 1/2 cups of rice
9 cups of water
1 tablespoon of salt
4 tablespoons of coconut milk
3 medium-sized onions, chopped (300g)
3 tablespoons of olive oil
2 cups of dried shrimp, cleaned and drained (280g)
2 tablespoons of toasted almond
2 tablespoons of toasted cashew
1/4 cup of dendê oil
7 large dried shrimp and 8 Malagueta peppers for garnish
For the sauce
1 medium-sized onion, chopped (100g)
1 tablespoon of ground Malagueta pepper
1 cup of dried beef, cleaned and drained
2 tablespoons of grated ginger
2 tablespoons of olive oil
4 tablespoons of dendê oil
1/2 cup of coconut milk
Butter for greasing
For the rice
1 kg of dried beef, cut into strips
2 1/2 cups of rice
9 cups of water
1 tablespoon of salt
4 tablespoons of coconut milk
3 medium-sized onions, chopped (300g)
3 tablespoons of olive oil
2 cups of dried shrimp, cleaned and drained (280g)
2 tablespoons of toasted almond
2 tablespoons of toasted cashew
1/4 cup of dendê oil
7 large dried shrimp and 8 Malagueta peppers for garnish
For the sauce
1 medium-sized onion, chopped (100g)
1 tablespoon of ground Malagueta pepper
1 cup of dried beef, cleaned and drained
2 tablespoons of grated ginger
2 tablespoons of olive oil
4 tablespoons of dendê oil
1/2 cup of coconut milk
Grease a ring mold with butter and reserve
Prepare the rice: In a large bowl, soak the dried beef in cold water, cover with plastic wrap, and refrigerate for 24 hours, changing the water four times to desalinate
Wash the beef under running water, drain, and reserve
Wash the rice under running water, drain, and reserve
Place it in a large pot, cover with 7 cups of water, and season with salt
Bring to a medium heat for about 20 minutes, until it starts to dry
Add half of the coconut milk and continue cooking until the rice absorbs all the liquid and becomes soft
Remove from the heat and reserve
In a medium pot over low heat, sauté the onion in olive oil, stirring until softened
Add the reserved beef, moisten with 2 cups of water, and cover
Stir and add a little water as it starts to dry, for 1 hour and 40 minutes, or until the beef is cooked
Add the remaining coconut milk and simmer for 5 minutes
Add the shrimp, almond, and cashew
Stir and cook until the sauce reduces
Mix in the dendê oil and simmer until hot
If necessary, season with salt to taste
Reserve in a bowl
Prepare the sauce: In a blender, blend the onion, Malagueta pepper, half of the shrimp, and ginger. Reserve
In a medium pot over low heat, sauté the remaining shrimp and Malagueta pepper mixture in olive oil and dendê oil
Stir for about 5 minutes, until the sauce becomes smooth
Add the coconut milk and simmer for 3 minutes
Remove from the heat and reserve
Assemble the dish: Place the rice in the reserved ring mold and press down gently
Unmold onto a large plate
Fill the center of the rice with a little of the beef and shrimp mixture, distributing it evenly around
Garnish the rice with the large dried shrimp
Drain the sauce into a bowl and garnish with Malagueta peppers
Serve hot, with any remaining beef and shrimp mixture and the pepper sauce.
