Cook the cassava, pass in the grinder, add margarine.
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Cut the collar stems, very thin, the sausage into slices, and the bacon, the onions and the potatoes into dice.
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Place the shellfish in a pan with little water on the fire to open to get the interior.
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Chop the chicken, seasoning as taste, marinate for 40min. to 24h.
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Salt the bacon and put to fry with a little oil and mashed garlic.
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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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