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“This is a dish from Brazil's sertão region, which has jerked beef, farofa, cowpeas and vinaigrette. Delicious!"


  • 250g of cowpeas
  • 500g of jerked beef
  • 80ml of liquid butter (or Ghee)
  • 1 tbsp of diced bacon
  • 1 small white onion, diced
  • 2 tomatoes
  • 1 medium red onion
  • oil
  • 2 cloves of garlic, minced
  • 1 bay leaf
  • White vinegar to taste
  • Pepper to taste
  • Cilantro leaves
  • 2 cups yuka/cassava flour
  • 1 tbsp butter
  • Salt


Preparing the Jerked Beef

  1. Cut the jerked beef into 3 pieces and soak it in 3 liters of water. Change the water after 12 hours. Store in the refrigerator for another 12 hours.
  2. After soaking for 24 hours, discard the water and cook in a pressure cooker with clean water for 30 minutes.
  3. Drain and cut into small cubes (5/8 inch)
  4. Heat the clarified butter in a small frying pan and cook the jerk beef cubes until browned.

Preparing the Cowpeas

  1. Cook the cowpeas in 1 liter of water with 1 tsp of salt and 1 bay leaf until soft.
  2. Drain and set aside.
  3. Coat a non-stick frying pan with a thin layer of oil.
  4. Fry the bacon until browned.
  5. Add the garlic and cook until golden, then add the onions, cooking them until they turn clear.
  6. Add the cowpeas, mix and salt to taste.

Preparing the Farofa

  1. Heat butter in a frying pan.
  2. Add the cassava flour, toasting it over low heat until golden.

Preparing the Vinaigrette

  1. Dice the tomato and onion
  2. Mix with cilantro leaves
  3. Season with salt, white vinegar and fresh pepper
  4. Add a string of oil

To serve

Arrange portions of each preparation next to each other in a plate.

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