250g of dried and shelled beef
2 large onions, finely chopped
3 cloves of garlic
2 tablespoons of chopped fresh parsley
1 cup of toasted cashews (160g)
1 1/4 cups of roasted almonds (200g)
1 medium coconut, fresh
4 handfuls of watercress, lamb's quarters or spinach (using the leaves only)
2 cups of water (480ml)
2 tablespoons of grated ginger
1/4 cup of olive oil (60ml)
1 1/2 cups of dendê oil (360ml)
1 tablespoon of salt or to taste
250g of dried and shelled beef
2 large onions, finely chopped
3 cloves of garlic
2 tablespoons of chopped fresh parsley
1 cup of toasted cashews (160g)
1 1/4 cups of roasted almonds (200g)
1 medium coconut, fresh
4 handfuls of watercress, lamb's quarters or spinach (using the leaves only)
2 cups of water (480ml)
2 tablespoons of grated ginger
1/4 cup of olive oil (60ml)
1 1/2 cups of dendê oil (360ml)
1 tablespoon of salt or to taste
Mince the beef, onions, garlic, parsley, cashews, and almonds in a blender. Reserve
Squeeze the coconut well to obtain the coconut milk, then reserve
Cut the vegetables into strips and place them in a pot with water
Bring to a boil and let it simmer
Drain and reserve
In another pan, combine the beef mixture, ginger, reserved coconut milk, olive oil, dendê oil, and salt
Sauté for 5 minutes and then add the vegetables, stirring occasionally, over low heat
Cook for 20-30 minutes or until the sauce thickens
Serve hot
If preparing ahead of time, store in a covered container in the refrigerator and reheat when serving
(569 calories per serving)
Note: The lamb's quarters have dark green leaves shaped like corações (hearts)
The tongue-shaped vegetable is also known as caruru in Paraná, maria-gorda in Rio de Janeiro and São Paulo.
