Bolinho de feijoada

Step 1: Fry the 3 ½ oz smoked streaky bacon (pork) in a wide pan over a medium heat for 6 minutes until the fat runs and the edges crisp. Add the 1 onion and 3 cloves garlic and cook for 4 minutes until soft.

Step 2: Add the 1 ⅛ lb cooked black beans, drained, ¾ cup bean cooking liquid or water, 1 bay leaf and ½ tsp salt and simmer for 10 minutes. Remove the bay leaf and blend everything to a smooth purée.

Step 3: Return the purée to the pan over a medium-low heat. Add the 4 oz plain flour and 1 ⅜ oz farinha de mandioca a spoonful at a time, stirring constantly for 8–10 minutes, until it forms a thick dough that comes away from the sides of the pan. Undercooking this paste is the usual mistake, and it makes the balls split while frying.

Step 4: Spread the dough on a plate, cover and chill for 1 hour until firm and cold.

Step 5: For the filling, fry the 2 ⅞ oz smoked streaky bacon (pork) over a medium heat for 5 minutes until crisp. Add the 1 clove garlic and 5 ½ oz collard greens or spring greens and stir for 2 minutes until just wilted and bright green. Cool.

Step 6: With oiled hands, flatten 40 g of dough in your palm, add a teaspoon of filling and close it into a smooth ball. You should get about 20.

Step 7: Roll each ball in the 2 eggs, then in the 5 ½ oz dried breadcrumbs.

Step 8: Heat the 4 ¼ cups vegetable oil, for deep-frying to 350°F and fry 5 or 6 at a time for 3–4 minutes until deep brown and crisp. Drain and serve hot with 6 lime wedges and 1 tbsp chilli pepper sauce.