Perfect for any season, but for the cold it's amazing!
Preparation
50 minutes
Serves
5 people
Difficulty
Fácil
Ingredients
1.5 kilos of cassava
2 liters of water
1 tablespoon of butter or margarine
300 grams of bacon
2 units of pepperoni
4 units of garlic
1/2 unit of onion
spicy paprika to tasty
black pepper to tasty
4 units of cabbage leaves
salt to tasty
scallion to tasty
How to make
Step 1
In the pressure cooker add 1.5kg of cassava and 2 liters of water. Then add a tablespoon of butter. Bring to medium heat and once pressure is on, cook for 15 minutes.
Step 2
Let the manioc cool and then remove all the stems.
Step 3
In a blender, gradually add the cassava along with the cooking water. And if as you beat the cassavas and you find it getting too thick, add a little more water, so you don't run the risk of your blender burning.
Step 4
In a pan, add the chopped bacon and fry very well. Then add the pepperoni sausage and let it brown.
Step 5
Now add 4 cloves of garlic and half chopped onion. Mix everything well and let it fry until the onion has a slight golden brown. To season, addspicy paprika and black pepper to taste, but you can use whatever seasoning you prefer.
Step 6
Add four finely chopped cabbage leaves and as soon as it is lightly sautéed add all the cream from the blender into the pan. Mix well and cook for approximately 5 minutes. Then add salt, chives to taste and mix again.
