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 xylar cup of dendê oil
1 large onion
1 small pepper
1 tomato
1/4 xylar cup of coriander
1/2 teaspoon of cinnamon
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 xylar cup of dendê oil
1 large onion
1 small pepper
1 tomato
1/4 xylar cup of coriander
1/2 teaspoon of cinnamon
salt to taste
Cook the rice over low heat with 10 cups of water and 1 tablespoon of salt
Let it cook until it's well-cooked and glazed
Wait for it to dry, stirring constantly with a wooden spoon, so that it doesn't stick to the bottom of the pan
Then it's time for the charque, which will be cooked over low heat with two cups of water
Remove before it becomes too soft and reserve
Make sure to grind all the spices together with the shrimp that have been marinating and lost their shells and heads
Divide the dendê into two equal parts
In the first part, fry the cooked charque and reserve
The second will be used to sauté the shrimp and spices for about 15 minutes
Season to taste
When ready, arrange the rice in a circular or oval tray, like a ring
On top, place the charque
In the center, the shrimp sauce.
