1/2 kg of rice
1/2 kg of lean beef cut into cubes and left to marinate to desalinate
100 g of dried shrimp
1 xicara of dendê oil
1 large onion
1 small bell pepper
1 tomato
1/4 cup of coriander
1/2 teaspoon of cayenne pepper
salt to taste
1/2 kg of rice
1/2 kg of lean beef cut into cubes and left to marinate to desalinate
100 g of dried shrimp
1 xicara of dendê oil
1 large onion
1 small bell pepper
1 tomato
1/4 cup of coriander
1/2 teaspoon of cayenne pepper
salt to taste
Bring the rice to a boil with 10 cups of water and 1 tablespoon of salt
Cook until it's very tender and forms a crust on the bottom, then stop and let it sit for a bit
After it has cooled slightly, stir it well with a wooden spoon so it doesn't stick to the bottom of the pan
Then it's time for the charque, which will cook in two cups of water
Remove it before it becomes too mushy and reserve it
Grind all the seasonings together with the leftover shrimp that have been marinating and losing their shells and heads in a machine
Divide the dendê into two equal parts
In the first, fry the cooked charque and reserve it
The second will be used to sauté the shrimp and seasonings for about 15 minutes
Add salt to taste
When everything is ready, arrange the rice in a round or oval dish like a wreath
On top of that, place the charque
In the center, put the shrimp sauce.
