Wash and peel the cassava. Grate the cassava and wrap the dough in a suita, bijao or banana leave. Leave it for three days to ferment. When the three days pass, remove the leave. Put 500 g of the cassava dough in a pot with water or
the meat stock. Stir constantly until is dissolved. Wash the meat thoroughly and cut it into pieces. Cook for 5 minutes in a pot with a litre of water and then add salt, spearmint, chopped cilantro, achiote, and grated turmeric to add taste and colour. Cook for one or two hours. Make sure the meat is well done and tender. When the meat broth is ready, add the cassava dough and stir constantly for 20 minutes until a thick consistency. It is necessary to add water during cooking because the dough thickens very rapidly. Serves 4.


½ kg cassava
Salt to taste
1 tbsp. of achiote (annatto tree)
1 tbsps. of turmeric
1 cup of cilantro
1 sprig of spearmint
500 g meat:
Paca (guardiola)
Great cane rat (guatusa)
Deer (venado)
Peccary (cancho de monte)
Great Tinamou (gallina de monte)