Maniçoba: Traditional Brazilian Cassava Stew

Ingredients

• 500g (1.1 lb) cassava leaves 500g (1.1 lb) cassava leaves
• 500g (1.1 lb) smoked pork ribs 500g (1.1 lb) smoked pork ribs
• 250g (8.8 oz) smoked sausage, sliced 250g (8.8 oz) smoked sausage, sliced
• 250g (8.8 oz) bacon, diced 250g (8.8 oz) bacon, diced
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 bay leaves 2 bay leaves
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 35g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring water to a boil and blanch the cassava leaves for 10 minutes. Drain and set aside.
2. 2.
   In the same pot, cook the smoked pork ribs in water until tender. Remove the ribs and set aside, reserving the cooking liquid.
3. 3.
   In a separate pan, heat olive oil and sauté the onions and garlic until golden brown.
4. 4.
   Add the diced tomatoes, smoked sausage, and bacon to the pan. Cook until the bacon is crispy and the sausage is browned.
5. 5.
   Return the cooked pork ribs to the pot with the reserved cooking liquid. Add the sautéed mixture, cassava leaves, bay leaves, black pepper, paprika, and salt.
6. 6.
   Cover the pot and simmer over low heat for 2 hours, stirring occasionally.
7. 7.
   Adjust the seasoning if needed and serve hot.

Treat your ingredients with care...

• Cassava leaves — Ensure that the cassava leaves are properly blanched to remove any toxins. If fresh cassava leaves are not available, you can use frozen leaves as a substitute.
• Smoked pork ribs — For a smokier flavor, you can use smoked ham hocks or smoked turkey legs instead of pork ribs.
• Smoked sausage — If you can't find traditional Brazilian smoked sausage, you can use any smoked sausage variety available in your region.

Tips & Tricks

• To enhance the flavors, let the stew rest for a few hours or overnight before serving.
• Serve Maniçoba with white rice and farofa (toasted cassava flour) for an authentic Brazilian experience.
• If you prefer a spicier stew, add a chopped chili pepper or a dash of hot sauce.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.
• Feel free to experiment with different smoked meats and sausages to personalize the dish to your taste.

Serving advice

Serve Maniçoba hot in deep bowls, garnished with fresh cilantro or parsley. Accompany it with a side of white rice and farofa for a complete and satisfying meal.

Presentation advice

To elevate the presentation, place a small portion of farofa on top of the stew and garnish with a sprig of fresh cilantro. Serve it alongside a colorful salad to add vibrancy to the plate.