Milho frito

Step 1: Bring 4 ¼ cups water, 1 ½ tsp salt, 3 garlic cloves and 2 tbsp olive oil to the boil in a heavy pan. Add 4 oz kale or Portuguese cabbage (couve) and simmer for 5 minutes until tender.

Step 2: Turn the heat to low and pour in 9 oz fine cornmeal in a thin stream, whisking hard to stop lumps forming.

Step 3: Switch to a wooden spoon and cook for 15–20 minutes, stirring often, until very thick and pulling away from the sides of the pan. It will spit, so stand back. A common mistake is stopping too soon: undercooked cornmeal stays soft and breaks up in the fryer.

Step 4: Spread into an oiled 20 × 25 cm tray in an even layer about 2.5 cm thick. Cool, cover and chill for at least 3 hours, or overnight, until completely firm.

Step 5: Turn the block out and cut it into 2.5 cm cubes. Pat dry with kitchen paper.

Step 6: Heat 4 ¼ cups sunflower oil in a deep pan to 350°F. Fry the cubes in batches of 10–12 for 4–5 minutes, turning, until deep golden and crisp. Don't crowd the pan, or they stick together.

Step 7: Drain on kitchen paper, sprinkle with a little salt and serve hot.