Components
- 1 cup (tea) of barbecue leftovers cut into 1 cm cubes
- 1 cup of rice (tea measurement)
- Half an onion
- Two garlic cloves
- one tomato
- 2 tablespoons of extra virgin olive oil
- 1 leaf of bay
- Five sprigs of parsley
- Three spring stems
- Half a teaspoon of salt
- Add ground pepper gradually until it reaches the desired flavor.
- parsley leaf as desired for serving
Setup phase
- Dice the meat into 1 cm cubes – if the selected cut has a thick fat layer, remove it. This recipe uses picanha and sausage, but you can create various combinations with leftover barbecue meat.
- Peel and thinly slice the onion and garlic cloves. Wash, dry, and cut the tomatoes into quarters; remove the seeds and slice each quarter into strips, then cut the strips into 1 cm cubes. Wash, dry, and finely chop the parsley and spring onions.
- In a kettle, bring just over 2 cups of water to a boil over low heat.
- Heat a regular pan over medium heat. Add 1 tablespoon of olive oil, then the onion, season with a pinch of salt, and cook for 4 minutes until it begins to caramelize.
- Add the tomato, season with a pinch of salt, and cook for 2 minutes until it softens slightly—no need to break it apart. Then, add the minced meats, garlic, and bay leaf, season with pepper to taste, and stir for 2 minutes to heat the meat and let it soak up the flavors of the sauté.
- Sauté with one tablespoon of olive oil, then add the rice and stir thoroughly to coat all the grains with the olive oil for one minute – this helps keep the rice separate once cooked.
- Pour 2 cups (tea) of boiling water over the rice. Add 1/2 teaspoon of salt, mix thoroughly, and then avoid stirring further. Meanwhile, get the pharaoh ready.
- Once the water is level with the rice, reduce the heat and partially cover the pan. Allow it to cook until the rice has absorbed all the water. To check if the water has evaporated, use a fork to lift some grains from the bottom of the pan; if they are still moist, continue cooking for a bit longer.
- Switch off the heat and cover the pan, letting it sit for 5 minutes so the grains can complete cooking in the steam. Afterward, fluff the grains with a fork and stir in the chopped parsley and chives. Serve immediately with vinaigrette sauce, roasted pherofa, and parsley leaves.
FAROFA TOSTADA
Components
- 1 cup of toasted cassava flour
- 25 grams of butter
- 1 bell pepper
- salt according to preference
Setup phase
- Rinse, dry, and slice the sweet pepper lengthwise down the middle, remove the seeds, and then cut each half into thin slices. Tip: To prevent irritation from spicy residue on your fingers getting into your eyes, rub oil or olive oil on your hands after handling the peppers—capsaicin, the compound that causes the burning sensation, is fat-soluble. Afterwards, wash your hands with soap to remove the oil.
- Place a typical skillet with butter over medium heat. Once melted, add the chopped pepper and cook for 1 minute to release its aroma. Season with salt and slowly incorporate the flour, stirring with a spatula. Continue cooking for an additional 5 minutes until the mixture turns a deep golden color and becomes crispy.
