Brazil

Ribs

Canjiquinha

Green Smell

Garlic and salt

Sweet paprika

hominy with ribs

Tempere a costelinha com alho fresco, páprica doce e ervas.

Season the ribs with fresh garlic, sweet paprika and herbs.

Refogue a costelinha e vá mexendo aos poucos até começar o processo de fritura. Adicione meio litro de água e deixe ferver. Vá observando o processo de cozimento. O ideal é que a costelinha fique bem macia. 
Quando a costelinha estiver cozida, retire do fogo e reserve. 

Sauté the ribs and stir slowly until the frying process begins. Add half a liter of water and bring to a boil. Watch the cooking process. Ideally, the ribs should be very tender.
When the ribs are cooked, remove from heat and set aside.

Em outra panela, coloque um litro de água e adicione os 250 g de canjiquinha. Leve ao fogo. Aguarde até que esteja cozida.

In another pan, put a liter of water and add the 250 g of hominy. Take it to the fire. Wait until it is cooked.

Após cozida a canjiquinha, misture com a costelinha e deixe ferver para pegar o gosto da carne. Cerca de 3 minutinhos.

After the hominy is cooked, mix it with the ribs and let it boil to get the taste of the meat. About 3 minutes.

Desligue o fogo e Adicione cheiro verde.
 apetite!

Turn off the fire and add green smell.
 appetite!

hominy with ribs

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