Maniçoba (dish of indigenous origin, typical of Pará cuisine)

maniçoba preparation:
start four days before serving. on the first day, place the ground manioc in a large pot with plenty of water in the morning and let it boil until dark, over low heat, without letting the water dry.
on the second day, add the bacon and let it boil again for the whole day.
on the third day, blanch all meats and place them in the pot. boil again all day, stirring sometimes.
on the fourth day, add the squeezed garlic and pepper. boil for another 6 hours, stirring sometimes.
serve with white rice and manioc flour.

curiosity:
It is one of the typical dishes of Brazilian regional cuisine that best portrays the indigenous way of preparing your food. maniçoba is made from maniva, which is the leaves of manioc, ground and cooked for approximately eight days. on the fourth day of cooking, smoked items such as chorizo, bacon, beef jerky and others are added. It is served with cooked white rice and found in the best restaurants and typical food stalls.