Pato in Tucupi

Name: Pato in Tucupi
Yield: 4
Ingredients: 1 clean turkey, cut into pieces; 1 chopped onion; 3 crushed garlic cloves; Salt and black pepper to taste; 2 liters of tucupi; 2 handfuls of jambu leaves

1
1 clean turkey, cut into pieces
2
1 chopped onion
3
3 crushed garlic cloves
4
Salt and black pepper to taste
5
2 liters of tucupi
6
2 handfuls of jambu leaves

Ingredients

1
1 clean turkey, cut into pieces
2
1 chopped onion
3
3 crushed garlic cloves
4
Salt and black pepper to taste
5
2 liters of tucupi
6
2 handfuls of jambu leaves

Directions

1
Season the turkey with all seasonings
2
Bake it with a little bit of oil until golden brown
3
When done, remove from oven
4
In a pot, combine the tucupi and roasted turkey pieces
5
Simmer until the turkey is tender
6
Add more tucupi if needed
7
Combine with jambu leaves and simmer until the stems are tender
8
Serve with coarse manioc flour (in Pará, this type of flour is called farinha d'água: it's a grainy, toasted, flavorful one)
9
Serves 4 people