1) Leave the meat to soak then boil it two or three times, to remove excess salt. Drain and leave on one side.
2) Sauté the onion and the crushed garlic. Add the dried meat, mix thoroughly and leave to fry. Cover with water. Cook until the meat is tender. Drain and cut into shreds.
3) Mince the meat in a food processor and add the manioc meal. Mince until the meal has a floury consistency, but is not dry.
4) Remove from the food processor and put on the hob/ring to brown. Serve immediately.
Note: Traditionally, this dish is prepared using a big mortar, striking the meal and the manioc meal alternately with the pestle.
