Sacopã´s Quilombo - TOASTED MANIOC AND COLLARD
Recipe: TOASTED MANIOC AND COLLARD
Cook: D. Tina – Albertina Martins Pinto
- 1 kg of fresh bacon
- 1 kg of fine raw cassava flour
- A pinch of salt
- 5 cloves of garlic
Toasted Manioc: Salt the bacon and put to fry with a little oil and mashed garlic. Finally put the flour.
Collard: Cut the onion (very thin), browned in oil and add the chopped collard.