Pumpkin with jerked beef

Serves 6 servings

Ingredients

2.2 lb of dried meat in cubes
1 tablespoon oil
1 large chopped onion
2 cloves garlic, minced
1.1 lb of pumpkins without shelled cubes
Salt and black pepper to taste
1 pinch of sugar
1/2 cup chopped green odor


Preparation

Let the meat dry in a sauce overnight, changing the water 3 times. Cut the excess fat from the meat and place in the pan, covering with water. Take to the fire and count 20 minutes after the pressure starts. Cool the pan and open. Drain, reserving 1/2 cup (tea) of cooking water. Heat the oil in the pan and fry the onion and garlic until golden. Add the meat, pumpkin, salt, pepper, sugar and baking water. Return to fire and count for 6 minutes after the pressure starts. Cool the pan, open, stir in the green odor and transfer to a platter. Serve immediately.