3 kg of cassava (mandioca);
1/2 kg of bacon;
1/2 kg of dried beef;
1/2 kg of portuguese sausage;
1/2 kg of pork ribs;
1/2 kg of pork loin;
1/2 kg of pork ear;
1/2 kg of pork tail; bay leaf; pork belly; garlic and onion
3 kg of cassava (mandioca);
1/2 kg of bacon;
1/2 kg of dried beef;
1/2 kg of portuguese sausage;
1/2 kg of pork ribs;
1/2 kg of pork loin;
1/2 kg of pork ear;
1/2 kg of pork tail; bay leaf; pork belly; garlic and onion
Start four days before serving
On the first day, place a large portion of cassava with plenty of water in the morning and let it simmer until evening, on low heat, without drying out
On the second day, add bacon and let it simmer again all day
On the third day, soak all the meats and put them in the cassava pot
Simmer once more for a whole day, stirring occasionally
On the fourth day, add minced garlic and onion to taste
Let it simmer for another six hours, stirring occasionally
Note: Serve with white rice and cassava flour
