Maniçoba

Step 1: Soak 1 ⅛ lb salted pork ribs, 1 salted pig's trotter and 14 oz carne seca (dried salted beef) overnight in cold water in the fridge, changing the water 3 times, to draw out the salt.

Step 2: Thaw 3 ⅓ lb ready-cooked ground maniva (manioc leaves) in the fridge. Put it in a very large, heavy pot with 3 litres water, 4 bay leaves, 1 head garlic and 2 onions and bring to the boil.

Step 3: Simmer on a low heat, partly covered, for 4 hours, stirring every 15–20 minutes and scraping the bottom, adding hot water whenever it gets thick so it never catches. It will turn very dark green and soft.

Step 4: Meanwhile, drain the soaked meats, cover with fresh water in another pan, bring to the boil and simmer for 10 minutes. Drain and discard the water.

Step 5: Add the ribs, trotter and dried beef to the maniva and simmer for 1 hour, stirring regularly.

Step 6: Fry 10 ½ oz smoked bacon, 10 ½ oz smoked pork sausage (paio) and 10 ½ oz smoked calabresa sausage in a dry pan on a medium heat for 8 minutes until the fat runs and the edges brown, then add them to the pot.

Step 7: Simmer for 1 more hour, stirring, until all the meat is very tender, the pork is cooked through (well over 160°F) and the stew is thick enough to hold a spoon upright. Remove the trotter bones and bay leaves.

Step 8: Taste: it rarely needs salt. Serve hot with white rice, 7 oz farinha d'água (coarse cassava flour) and 4 pimenta-de-cheiro or other mild chilli.