Name: mungunzá
Prep time: 40 min
Total time: 40 min
Yield: 2 Porções
Ingredients: 750 g 250 g Canjica Amarela (Mungunzá) 1/2 tablespoon (soup) Oil50 g Bacon, minced 3 cloves Garlic, minced 1 unit Onion, minced 100 g Portuguese sausage in slices 100 g Paio in slices 300 g Pork ribs, desalted 250 g Dry meat, desalted2 Tomatoes without seeds, chopped100 ml Meat of MeatSalt and Black Pepper to tasteCilantro and Chives to taste

Brazil

250 g Canjica Amarela (Mungunzá) 1/2 tablespoon (soup) Oil50 g Bacon, minced 3 cloves Garlic, minced 1 unit Onion, minced 100 g Portuguese sausage in slices 100 g Paio in slices 300 g Pork ribs, desalted 250 g Dry meat, desalted2 Tomatoes without seeds, chopped100 ml Meat of MeatSalt and Black Pepper to tasteCilantro and Chives to taste

mungunzá

Sirvççcar o mungunzá de molho em água por 2 horas
Em seguida, escorrer o mungunzá e colocar na panela de pressão, adicionando 1 e 1/2 litros de água e levar ao fogo médio por cerca de 40 minutos após a panela pegar pressão
Desligar o fogo e esperar sair toda a pressão antes de retirar a tampa e reservar o milho junto com o caldo em um recipiente
Na mesma panela aquecer o óleo e dourar o bacon
Adicionar o alho e a cebola e deixar refogar bem
Juntar a linguiça, o paio, costela, a carne seca e o tomate, deixando refogar
Acrescentar 3 xícaras de água e tampar a panela, deixando cozinhar por 30 minutos após pegar pressão
Desligar o fogo e esperar sair toda a pressão, juntar o mungunzá e o caldo de carne
Temperar com pimenta do reino e sal, caso seja necessário
Deixar ferver por mais 20 minutos para apurar todos os gostos
Adicionar o coentro e a cebolinha 


Serve the mungunzá to soak in water for 2 hours
Then, drain the mungunzá and put it in the pressure cooker, adding 1 and 1/2 liters of water and put it on medium heat for about 40 minutes after the pressure cooker.
Turn off the heat and wait for all the pressure to release before removing the lid and reserving the corn along with the broth in a container.
In the same pan, heat the oil and brown the bacon.
Add the garlic and onion and let it sauté well.
Add the sausage, the paio, ribs, the jerky and the tomato, letting it sauté
Add 3 cups of water and cover the pan, letting it cook for 30 minutes after getting pressure
Turn off the heat and wait for all the pressure to release, add the mungunzá and the meat broth.
Season with black pepper and salt, if necessary.
Let it boil for another 20 minutes to find out all the tastes.
Add coriander and chives


mungunzá

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