100g of yucca root
20g of clean seven-barred crayfish
20g of smoked rattlesnake
1 tablespoon of dendê oil
1 small onion
Salt to taste
Cilantro (optional)
100g of yucca root
20g of clean seven-barred crayfish
20g of smoked rattlesnake
1 tablespoon of dendê oil
1 small onion
Salt to taste
Cilantro (optional)
Prepare a puree with the yucca root without using salt in the water and reserve
In another pan, sauté the onion only in the water
Once it softens, add the dendê oil and then place the dry rattlesnake and yucca root puree
Stir for about 12 minutes, adjust the seasoning if needed, and finish by adding the seven-barred crayfish
Serve individually.
