Entree: Brazil – Para – Maniçoba (Slow-cooked cassava-leaf stew with mixed salted and smoked meats)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 3 hrs 30 min

Total 4 hrs

Ingredients

- 2 lb (900 g) frozen shredded cassava leaves (maniva) or blanched, finely chopped fresh manioc leaves
- 1 lb (450 g) salted pork shoulder, cut into 1-inch pieces
- 1 lb (450 g) smoked pork ribs, bone-in
- 12 oz (340 g) bacon, diced
- 8 oz (225 g) linguiça or smoked pork sausage, sliced
- 8 oz (225 g) carne-seca or dried beef, soaked, rinsed, and shredded
- 2 large onions, chopped
- 6 cloves garlic, minced
- 3 tbsp (45 ml) neutral oil or butter
- 4 bay leaves
- 2 tsp (10 g) coarse salt, adjust to taste
- 1 tsp (5 g) freshly ground black pepper
- 6 cups (1.4 L) water or low-sodium pork broth, plus more as needed
- 2 tbsp (30 ml) chopped fresh parsley or cilantro
- Cooked white rice and cassava flour (farinha) for serving

Instructions

1. Prepare the salted meats: place salted pork shoulder and carne-seca in a pot, cover with water, bring to a gentle boil for 10 minutes, then drain and rinse to remove excess salt. Reserve meats.
2. In a large heavy pot or Dutch oven, heat oil over medium heat and brown diced bacon and sliced linguiça briefly; remove a few browned pieces for garnish if desired.
3. Add chopped onions and garlic to the pot and sauté until translucent, about 5 minutes.
4. Add the rinsed meats (salted pork, smoked ribs, carne-seca) to the pot and pour in 6 cups (1.4 L) water or broth. Bring to a simmer, skimming any foam, then cover and simmer gently for 30 minutes to start tenderizing the meats.
5. Stir in the shredded cassava leaves, bay leaves, salt, and pepper. If using frozen maniva, break up any clumps before adding. Add additional water so the leaves are just covered.
6. Reduce heat to low, cover, and simmer very gently for 2.5–3 hours, stirring occasionally and adding extra hot water if the mixture becomes too thick; the leaves must cook down and mellow. Taste for seasoning and adjust salt near the end, keeping in mind the cured meats contribute salt.
7. During the last 30 minutes of cooking, add the smoked pork ribs and any reserved browned sausage pieces back into the pot so flavors blend and meats finish cooking through.
8. When the leaves are tender and the meats are fork-tender, stir in chopped parsley or cilantro. Serve hot with white rice and cassava flour (farinha) at the table for sprinkling.