1 kg of dried beef
1 kg of lean pork loin
1 kg of tough pork cheek
300 g of peas
1 kg of mixed linguiça
200 g of bacon
1/2 kg of smoked pork ribs
1 kg of salted pig's tongue
1 kg of black beans
8 leaves of rosemary
11 cloves of garlic
5 tablespoons of vinegar
6 tomatoes
1 green pepper
1 red pepper
5 sprigs of thyme
1 package (1/2 kg) of toasted cassava flour
1/3 cup of olive oil
salt and black pepper to taste
12 oranges, tomato slices, and 6 hard-boiled eggs for garnish
1 kg of dried beef
1 kg of lean pork loin
1 kg of tough pork cheek
300 g of peas
1 kg of mixed linguiça
200 g of bacon
1/2 kg of smoked pork ribs
1 kg of salted pig's tongue
1 kg of black beans
8 leaves of rosemary
11 cloves of garlic
5 tablespoons of vinegar
6 tomatoes
1 green pepper
1 red pepper
5 sprigs of thyme
1 package (1/2 kg) of toasted cassava flour
1/3 cup of olive oil
salt and black pepper to taste
12 oranges, tomato slices, and 6 hard-boiled eggs for garnish
Let the salted meats soak for a day or two
Remove them from the water and bring to the fire with the beans and other meats, 1 tablespoon of vinegar, and rosemary leaves
When they're tender, extinguish the fire
Let it rest for another day
The next day, remove the meats from the beans and chop them up
Make a refogado with olive oil, 5 crushed cloves of garlic, peppers, tomato, 2 tablespoons of vinegar, and thyme
Let it cook for about 10 minutes, then add 1 cup of water and let it simmer for another 3 minutes. Reserve
Heat a skillet with 4 tablespoons of olive oil and 6 crushed cloves of garlic with a pinch of salt
Leave to fry until they're golden brown
Add 2 tablespoons of vinegar
Remove from the heat and add the beans
Heat it up again
Taste for salt
When the beans are boiling, gradually add the cassava flour, stirring and mashing with a spoon until you get a pulp
In a serving dish, arrange the meats in the middle, surrounded by the beans, and garnish with egg slices, orange wedges, and tomato
Serve with rice and fine-toasted peas
