Continental Recipe

How To Prepare Brazilian Maniçoba

2 Mins read

How To Prepare Brazilian Maniçoba

A specialty dish from the Brazilian regions of Pará and Bahia, maniçoba is a part of the feijoada family of Brazilian dishes. In addition to dried meat, salted pork, bacon, and sausages, chopped cassava leaves are used instead of beans which are commonly used in a traditional feijoada.

One must be extra careful when preparing the dish due to the toxic cyanides found in cassava leaves, which is why they need to be ground and boiled for at least one week in order to remove the toxins. Since it is a lengthy process, maniçoba is mostly prepared for festivities and religious celebrations, when it’s consumed by large groups of people.

 

RECIPE INGREDIENTS

35 lbs fresh cassava (mandioca) leaves

4.5 lbs lard

4.5 lbs smoked bacon, whole

4.5 lbs pig’s feet, salted

4.5 lbs pig’s ears, salted

4.5 lbs pig’s tongue, salted

4.5 lbs pig’s tail, salted

4.5 lbs pork loin, salted

4.5 lbs pork ribs, salted

9 lbs carne de sol

3 lbs kielbasa-type sausage

3 lbs chorizo sausage

3 lbs linguiças sausage

9 lbs beef tripe

 

 

DIRECTIONS ON HOW TO PREPARE BRAZILIAN maniçoba

Remove stalks and central vein from cassava leaves, then thoroughly wash in cold water. In handfuls, grind the leaves using the finest blade of a meat grinder. You should have approximate 14 kb (6 kgs) of pulped leaves. 

Put the cassava leaves in a 40-50 quart industrial stockpot, add water to cover, and simmer for 72 hours (3 days). Thoroughly mix 8-12 times a day, making sure that the leaves don’t stick to the bottom of the pot. When necessary to avoid drying out, add water to the mixture.

After 3 days, add the lard and the smoked bacon, whole. Continue to cook for 24 hours. On the fourth day, in another large stockpot add all the meats with the exception of the sausages and tripe and cover with cold water. Soak for 24 hours, changing the water several times.

On the fifth day, coarsely chop the tripe, pour boiling water over it to scald it, and let it cool in the water. Remove the salted meats from their soaking water, wash them thoroughly and boil them for 1 hours. Add the salted meats and the tripe to the cassava leaf mixture and cook for another 48 hours (2 days) removing the pot from the heat while sleeping.

On the sixth day, cut all the sausages into thick rounds, then add them to the stockpot. Continue to cook for 24 hours (again removing the pot from the heat while sleeping).

On the seventh day, you can rest, as the maniçoba is ready to serve, with white rice.

 

HERE ARE MORE RECIPES

BRAZILIAN GALINHADA RECIPE

 

Labour not for the meat which perisheth, but for that meat which endureth unto everlasting life, which the Son of man shall give unto you: for him hath God the Father sealed.kjv 

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