Candlenut Stew (Xerém)

Soak the candlenuts in 4 cups of water for about 1 hour

Drain and reserve

In a pan, fry 2 cloves of garlic in olive oil and add the pork ribs

Remove from heat when they are golden brown and tender. Reserve

In another pan, cook the candlenuts in 12 cups of water and salt to taste, stirring constantly

It's ready when it thickens and separates from the bottom of the pan. Reserve

Remove 4 tablespoons of fat from the pan where the pork ribs were fried and add them to a third pan

Add 2 cloves of garlic, fry, and add the candlenuts

Stir well

Add the pork ribs

Serve hot.