To begin, preheat your oven to 350°F (175°C) for warming purposes later. Soak the dried beef overnight, ensuring to change the water a few times to remove excess salt. The next day, shred the soaked beef into small pieces for cooking.

In a large pot, heat the red palm oil (dendê oil) over medium heat. Add the chopped onions and minced garlic, sautéing them until they are golden and fragrant. The rich flavour of dendê oil is key to authentic Arroz de Hauçá, imparting an earthy and robust taste.

Add the shredded dried beef to the pot, stirring it into the onion and garlic mixture. Cook the beef for about 8-10 minutes until it begins to brown and crisp slightly. This adds depth and texture to the dish.

Sprinkle the ground cumin and black pepper over the beef mixture. Stir to coat the beef evenly with the spices. If you prefer more seasoning, adjust the quantities of cumin and pepper to suit your taste.

Add the rinsed rice to the pot with the seasoned beef. Stir everything together, ensuring the rice is well coated with the oil and seasonings. Cooking the rice with the beef infuses it with flavour, making this dish richly aromatic.

Pour in 4 cups of water, bring the mixture to a boil, and then reduce the heat to low. Cover the pot with a lid and let the rice simmer for 15-20 minutes until the rice is fully cooked and has absorbed the liquid. Stir occasionally to prevent the rice from sticking to the bottom.

Once the rice is tender and fluffy, check for seasoning. Adjust the salt as necessary, remembering that the dried beef may already provide significant saltiness. Let the rice rest for 5 minutes with the lid on to allow the flavors to meld.

Garnish the Arroz de Hauçá with freshly chopped parsley for a bright, herbal note. Serve the dish warm with a side of fried plantains, hot sauce, or a fresh tomato salad to balance the savoury richness of the rice. This traditional Brazilian dish is deeply satisfying with its blend of salty beef, aromatic rice, and the unmistakable flavour of dendê oil.