Quilombola Soup
Ingredients:
- 2kg of cassava
- 500g of chuck
- 500g of jerked beef
- 1 smoked sausage
- 2 large onions
- 2 large tomatoes
- 2 tablets of beef stock cubes
- 2 heads of garlic
- parsley and green onion
- paprika
- salt to taste
Preparation:
Peel the cassava, cut into small pieces, cook with a pinch of salt and one beef stock cube. Cut the chuck into small cubes. Putting the garlic and the onion on the bottom, let it golden brown and put the chuck to cook with enough water to cover the meat. In another pan, cut the jerked beef into small cubes and cook for desalting. In a frying pan, fry the sausage, cutted into small pieces with a thread of oil and set aside. After all ingredients cooked, grab a large pot and put the onions and the garlic on the bottom and let it brown. Place the chopped tomatoes, let wilt and then the beef stock cube, a pinch of paprika. Mix the cooked chuck steak, jerked beef and the sausage. Finally, add the blended cassava cream, the chuck gravy and jerked beef to the stew. Leave off and thicken. Add the chopped parsley and green onion, serves 15 people.
