Components
- Half a kilogram of dehydrated meat
- One big onion
- 2 garlic cloves
- One-third of a tea cup of toasted cassava flour
- 1/4 cup (teaspoon) of bottled butter
- season with salt as desired
Ready state
- Cut the beef into 7 cm cubes, as this size is perfect for trimming the meat. Put the pieces in a bowl and rinse thoroughly under running water.
- Soak the meat cubes in 5 cups of cold water and refrigerate for 12 hours, making sure to replace the water at least twice during this period.
- Brush the water and place the meat in the pressure cooker, adding enough water to fill half the volume of the pan. Cover and heat on high. Once the pan starts to pressurize, reduce the heat and cook for 30 minutes.
- While the meat is cooking, peel and finely chop the onion and garlic.
- Once the cooking is complete, switch off the heat and wait for all the pressure to release before opening the pot (or, if you wish, lift the valve with a fork to hasten the process). Skim off the water and remove any excess fat from the meat. Place the meat cubes in the processor and pulse until finely chopped.
- Heat a frying pan, ideally non-stick, over medium heat. Once warm, add the butter, then the onion, seasoning lightly, and sauté for 2 minutes until softened. Add the garlic and cook for 1 minute to release its aroma.
- Add the dried beef and cook for approximately 10 minutes until it becomes nicely golden. Gradually stir in the roasted cassava flour for 2 minutes to heat it through. Taste and adjust seasoning with salt if needed. Serve immediately, accompanied by a pepper salad for a delightful treat.
