Preparation

Put a pan of water on the fire and, when it boils, add the meat, season with salt and let it cook until the chicken is undone.

After they are cooked, the meat is removed and the flour is added to the broth to make a porridge that is not too thick, the blood and a little liver cooked and crushed by hand, the previously shredded meats and a little cumin.

Mix everything and let it cook.
porridge is served in bowls, sprinkled with more cumin.
the amounts of flour and meat are optional, but it is essential, for good sarrabulho porridge, to take all these ingredients.

Ingredients

  • 250 g of pork liver
  • 250 g of pork steaks
  • 250 g of pork chops
  • 250 g of pork heart
  • 1 hog bone, very cured
  • 250 g of fat chicken
  • 250 g of beef
  • 250 g of boiled pork blood
  • 2 bowls of sifted corn flour (about 250 g)
  • salt and cumin