150 g Homemade Soya Mayonnaise
800 g desalted and shredded dried meat
30 ml olive oil
1 chopped onion
2 cloves garlic
2 tablespoons chopped green smell
600 g cooked cassava
Pepper to taste
150 g grated curd cheese
Meat: brown the onion and garlic in olive oil, add the dried meat and sauté for a few minutes. Finish with chopped greens and pepper. Set aside.
Puree: mash the cooked cassava until it becomes a puree, add the Homemade Soya Mayonnaise, half the grated curd cheese and mix well.
Assembly: in a baking dish, arrange the dried meat and cover with the manioc puree and finish with the rest of the grated rennet cheese on top. Bake in the oven at an average temperature of 180 °C for about 40 minutes.
