Cut the chicken, rinse with hot water, vinegar and lemon. In a saucepan, sauté the garlic with basil, salt and chopped onion.
Peel the cassava. In a bowl: put the grated cassava, covered with water.
In a large saucepan, place the finely chopped onion, garlic, with a trickle of oil and let golden brown.
Shred the cod fish. Cook the beans with the cod fish until it is tender. Drain the broth.
In a saucepan, mix all ingredients until the manioc flour thickens.
Let´s cook!All proceeds from the book The Kitchen Quilombo step by step for you to prepare and enjoy the centuries-old dishes of Brazilian quilombos.
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