Preparation

Soak the mungunzá (corn) overnight to be very soft before cooking.
Heat the butter in a pan and sauté the onion and garlic in it. Sauté the seasoned meats to taste (including paprika), cover with water and cook for about 30 minutes.

Then add the mungunzá and add more water for cooking. If necessary, add water throughout cooking. Continue cooking until the mungunzá grains are very soft. If necessary, adjust the seasoning.

Your salted mungunzá is ready to serve!

Ingredients

  • 500 grams of white or yellow mungunzá (corn)
  • 1 unit of pepperoni sausage (sliced)
  • 1 piece of paio sausage (sliced)
  • 500 grams of desalted beef jerky
  • 500 grams of desalinated pork ribs
  • 1 unit of chopped onion
  • 5 cloves of minced garlic
  • 2 tablespoons butter
  • Herbs to taste
  • Paprika to taste
  • Salt to taste
  • Black pepper to taste