Baiana Refogado

Name: Baiana Refogado
Total time: 30 min
Yield: 6
Ingredients: 3 yuccas; 1 tablespoon of olive oil; 2 chopped onions; 2 diced tomatoes without skin; 1/2 cup of warm coconut water; 1 tablespoon of dendê oil; 1 diced bell pepper without seeds; 2 tablespoons of chopped parsley; Salt to taste

1
3 yuccas
2
1 tablespoon of olive oil
3
2 chopped onions
4
2 diced tomatoes without skin
5
1/2 cup of warm coconut water
6
1 tablespoon of dendê oil
7
1 diced bell pepper without seeds
8
2 tablespoons of chopped parsley
9
Salt to taste

Ingredients

1
3 yuccas
2
1 tablespoon of olive oil
3
2 chopped onions
4
2 diced tomatoes without skin
5
1/2 cup of warm coconut water
6
1 tablespoon of dendê oil
7
1 diced bell pepper without seeds
8
2 tablespoons of chopped parsley
9
Salt to taste

Directions

1
Bring the coconut water to a boil and reserve
2
Sauté the onion and tomato in olive oil, then add the yucca cut into small pieces
3
Stir for 1 minute and add the warm coconut water, dendê oil, and bell pepper
4
Season with salt and cook over low heat until the yucca is tender but still firm
5
Adjust the seasoning, sprinkle with parsley, and serve immediately.

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