Preparation

Soak the sun meat in water for two to three hours, changing the water a few times.
If the meat is very cured, allow more time to soak until the salt is lost.
Drain, transfer to a pan of water and wait for it to boil.
Drain and boil again.
Try the salt and cut it into cubes.
In a frying pan, heat the oil.
Add the meat, brown and add the garlic.
When the garlic is fried, add the onion until it wilts, then drain all the oil and remove the meat with the garlic and onion.

Aipim
Cook the cassava in salted water.
Drain and cut into large cubes.
Fry the cassava in very hot oil, browning all sides.
Dry the cassava well with absorbent paper.
Serve the cassava with the dried meat sprinkled with chopped parsley.

Ingredients

  • 500 g sun meat
  • 300 ml oil
  • 1 large onion cut into slices
  • 3 cloves garlic, cut into slices
  • 300 g cassava
  • 300 ml oil
  • Salt to taste
  • Parsley to decorate