Papa com Frigenote

Name: Papa com Frigenote
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 6
Cuisine: Cap-Vert
Ingredients: 240 g — fine maize flour; 600 ml — drinking water; 300 g — boneless pork cubes; 250 g — food-grade pork heart trimmed by butcher; 180 g — sliced onion; 200 g — chopped tomatoes; 10 g — minced garlic; 15 g — vegetable oil; 3 g — fine salt

Papa com Frigenote — Prepared with fine maize flour, drinking water, boneless pork cubes.

Ingredients

240 g — fine maize flour
600 ml — drinking water
300 g — boneless pork cubes
250 g — food-grade pork heart trimmed by butcher
180 g — sliced onion
200 g — chopped tomatoes
10 g — minced garlic
15 g — vegetable oil
3 g — fine salt

Preparation

Trim butcher-prepared pork and pork heart and dice evenly on a raw-food board.

Soften onion in oil 8 minutes; add garlic and tomato and reduce 5 minutes.

Add meat and about 300 ml of the listed water; simmer 40–50 minutes until tender and fully cooked, checking offal reaches at least 74°C.

Separately disperse maize flour in remaining 300 ml water, heat while stirring and cook gently 15–20 minutes; add extra hot water if needed.

Serve porridge with the pork mixture beside it.