“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
- 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
Preparing the Jerked Beef
- 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.
- After soaking for 24 hours, discard the water and cook in a pressure cooker with clean water for 30 minutes.
- Drain and cut into small cubes (5/8 inch)
- Heat the clarified butter in a small frying pan and cook the jerk beef cubes until browned.
Preparing the Cowpeas
- Cook the cowpeas in 1 liter of water with 1 tsp of salt and 1 bay leaf until soft.
- Drain and set aside.
- Coat a non-stick frying pan with a thin layer of oil.
- Fry the bacon until browned.
- Add the garlic and cook until golden, then add the onions, cooking them until they turn clear.
- Add the cowpeas, mix and salt to taste.
Preparing the Farofa
- Heat butter in a frying pan.
- Add the cassava flour, toasting it over low heat until golden.
Preparing the Vinaigrette
- Dice the tomato and onion
- Mix with cilantro leaves
- Season with salt, white vinegar and fresh pepper
- Add a string of oil
Arrange portions of each preparation next to each other in a plate.