Arrumadinho

Ingredients

• cooked black-eyed peas1 cup
• cooked and shredded carne-de-sol150g
• farofa.5 cup
• vinaigrette (tomato, onion, cilantro).25 cup

Instructions

1. 1

   Step 1

   Cook black-eyed peas until tender.

2. 2

   Step 2

   Cook sun-dried meat (carne-de-sol) and shred it.

3. 3

   Step 3

   Prepare farofa by toasting cassava flour with butter and onions.

4. 4

   Step 4

   Finely chop tomatoes, onions, and cilantro to make a vinaigrette.

5. 5

   Step 5

   Arrange the four components (peas, meat, farofa, vinaigrette) in separate sections on a plate.

6. 6

   Step 6

   Serve immediately.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Arrumadinho can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.