Carne Seca, Quibebe, Kale, Sausage

Carne Seca, Quibebe, Kale, Sausage
Ingredients:
500 grs. dried meat chopped into medium pieces,
Child to use fresh meat:
 rump, duckling, cushion-soft muscle
Seasonings:
2 spoons (soup) of oil2 large onions, grated3 tomatoes peeled, seeded and chopped into cubes1 pinch of saltPepper ½ finger girl without seeds and without the ribs whitechopped1 teaspoon (tsp) grated fresh ginger or a pinch of gingerPowder1 cup (tea) of chopped parsley with stems1 cup (tea) of chopped chives1 cup (tea) of raw cassava flour
How to Prepare:
Put the dried meat sauce, with enough cold water for 12 hours.
Change the water several times.
Store in the refrigerator covered with plastic wrap or aluminum foil.
The next day, drain all the water and wash several times under the tap.Put the dried meat in the pressure cooker covered with water.
Cover the pan, lift the pin and when it is boiling, lower the pin, leave on low heat for 30'minutos.
Let cool in the pan closed.
Before you drain all the water, make sure the meat is tender.
You can cook the meat dry in ordinary pot, stop cooking with water until it is thoroughly cooked.
After shredding the meat. Book
Sauté the meat with oil, tomatoes, onion ginger.
When missing 5 'minutes to finish the cooking add the pepper and chopped fresh herbs, mint, basil.
When the tomatoes are cooked, add the raw cassava flour, mix well, let it cook.
Before serving., Mix parsley and other herbs chopped.
Serve with white rice, quibebe (braised ripe pumpkin), and
Thinly sliced ​​cabbage and braised with onions and bacon.
You can follow
Green salad or lettuce, cherry tomatoes, grated raw carrot in thin thick.
Garnish the dish with boiled eggs, cut into petals.
You can garnish with slices of fried sausage, or pork rinds.