For the moqueca
4 cloves of garlic, mashed
1 medium onion, chopped
1/4 cup of oil
1 kg of beef (acevedo), cut into cubes
2 cups of water
2 finger peppers, chopped
1/4 cup of dendê oil
4 banana-leaf wraps, ripe
2 tablespoons of lime juice
Salt to taste
For the farofa
1 medium onion, chopped
1/4 cup of dendê oil
2 cups of manioc flour
For the moqueca
4 cloves of garlic, mashed
1 medium onion, chopped
1/4 cup of oil
1 kg of beef (acevedo), cut into cubes
2 cups of water
2 finger peppers, chopped
1/4 cup of dendê oil
4 banana-leaf wraps, ripe
2 tablespoons of lime juice
Salt to taste
For the farofa
1 medium onion, chopped
1/4 cup of dendê oil
2 cups of manioc flour
Fry the garlic and onion in oil until golden brown
Add the beef and fry until it's well cooked and the liquid has evaporated
Add one cup of water, scraping the bottom of the pan
Join the chopped peppers, add another cup of water, cover the pan, and cook until the meat is tender
If necessary, add more water to prevent the sauce from drying out
Add dendê oil, join the banana wraps and lime juice
Season with salt and cook until the bananas are tender
Prepare the farofa: fry the onion in dendê oil until it's translucent
Join the manioc flour and salt
Stir constantly until the flour starts to brown and becomes crispy
Don't let the bottom of the pan burn
Keep stirring the farofa to avoid this. Reserve
Place the moqueca in a serving dish, garnish with finger peppers, and serve the farofa as an accompaniment
Serves 6.
