INGREDIENTS
1 kg of cassava
1 kg of dried meat
1 large onion
1/2 pack of green scent
2 free-range eggs
Salt to taste

METHOD OF PREPARATION
Cook the cassava well and let it drain for 30 minutes.
Mash the cassava with a potato masher, then do it again with a kitchen fork.
Do not leave water in the container where the cassava was kept, this could make the dough inconsistent.
Remove the salt from the dried meat.
Place the dried meat in a pressure cooker and cook for approximately 1 hour.
Remove all the water, nerves and fat from the dried meat.
Shred the dried meat with a kitchen fork, then let it rest for about 30 minutes.
Do not leave water in the container where the dried meat will be stored, this could also make the dough inconsistent.
Finely chop the 1/2 bunch of green chillies and the entire onion.
Place the cassava in a large bowl, crushing it with your hands.
Mix the green chilli and chopped onion, add the 2 egg yolks (leaving the whites in a separate container), salt to taste.
Finally mix the dried meat, making everything homogeneous.
Make dumplings the size of 1/2 a chicken egg, coat the egg white all over and place in hot oil.