Preparation

the meat is put to soak in salty water for two hours, it is removed and it is washed in a jet of water. Cook in water for an hour, when it is soft, remove and chop it into two-centimeter squares, return to the broth and add the bananas, cook for 15 minutes, then add the yucca and, for last, the squash chopped with the onion.

it is lowered to a simmer, it is covered and it is left to conserve for 25 minutes.

the dressings and the cimarrón coriander are put ten minutes before lowering it, being careful to taste the salt.

Ingredients

  • 10 cups of water
  • 2 pounds of beef salted and dried in the sun
  • 4 green plantains peeled and chopped
  • 1 pound cassava, peeled and finely chopped
  • 1 pound of peeled ahuyma
  • 3 long onion stalks, chopped
  • 4 cimarrón coriander leaves
  • 2 garlic cloves, minced
  • salt, pepper and cumin to taste