3 kg of cassava leaves (brave mandioca-leaf)
1/2 kg of bacon
1/2 kg of dried beef
1/2 kg of Portuguese sausage
1/2 kg of pig's tail
1/2 kg of pork loin
1/2 kg of pork ear
1/2 kg of pork hock
Garlic and sweet pepper to taste
3 kg of cassava leaves (brave mandioca-leaf)
1/2 kg of bacon
1/2 kg of dried beef
1/2 kg of Portuguese sausage
1/2 kg of pig's tail
1/2 kg of pork loin
1/2 kg of pork ear
1/2 kg of pork hock
Garlic and sweet pepper to taste
1
Begin four days before serving
No first day, place the cassava leaves in a large pot with plenty of water over low heat and let it simmer until nightfall, without letting the water dry out
2
On the second day, add the bacon and let it simmer again throughout the day
3
Boil all the meats and place them in the cassava leaf pot
Let it simmer again throughout the day, stirring occasionally
4
On the fourth day, add the squeezed garlic and sweet pepper
Let it simmer for another 6 hours, stirring occasionally
Serve with white rice and cassava flour.
