📝 About This Recipe
Deep from the heart of the Amazon rainforest comes Maniçoba, a legendary stew that replaces the traditional black bean with 'maniva'—finely ground cassava leaves. This dish is a labor of love, known for its dark, earthy appearance and a complex, smoky flavor profile that is unlike anything else in world cuisine. Traditionally simmered for seven days to neutralize the natural cyanide in the leaves, this recipe honors that ancient heritage while delivering a rich, savory masterpiece perfect for a festive gathering.
🥗 Ingredients
The Base
- 2 kg Maniva (Ground Cassava Leaves) (raw and finely ground)
- 6-8 liters Water (for boiling and replenishing)
Salted and Smoked Meats
- 500 g Salted Pork Ribs (cut into individual ribs)
- 500 g Salted Pork Loin (cubed)
- 300 g Smoked Bacon (thickly diced)
- 400 g Paio Sausage (sliced into rounds)
- 400 g Calabresa Sausage (sliced into rounds)
- 500 g Salted Beef (Charque) (desalted and cubed)
- 500 g Pork Tail, Ear, and Foot (optional, for authentic texture)
Aromatics and Seasoning
- 6 cloves Garlic (minced)
- 2 large Onions (finely chopped)
- 4 pieces Bay Leaves
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Cumin (ground)
👨🍳 Instructions
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1
Begin the detoxification process: Place the raw ground maniva (cassava leaves) in a large heavy-bottomed pot with 6 liters of water. Bring to a boil over medium heat.
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2
Simmer the maniva for the first 24 hours. You must keep the heat low and steady. Check periodically to ensure the water hasn't evaporated; add more boiling water as needed to keep the leaves submerged.
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3
Continue simmering the leaves for days 2, 3, and 4. The color will transform from a bright green to a very dark, almost blackish olive. This long boil is strictly necessary to remove the hydrocyanic acid.
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4
On day 4, prepare your salted meats. Soak the salted ribs, loin, charque, and pork parts in cold water for 24 hours, changing the water every 4-6 hours to remove excess salt.
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5
On day 5, drain the salted meats and add them to the pot with the maniva. The fats from the meat will begin to emulsify with the greens, creating a silky texture.
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6
On day 6, add the smoked bacon and the sliced sausages (Paio and Calabresa) to the pot. Stir well to incorporate the smoky fats into the stew.
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7
Prepare the aromatics: In a separate skillet, sauté the onions and garlic in a little oil or bacon fat until golden brown. Stir in the bay leaves, cumin, and black pepper.
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8
Add the sautéed aromatics to the main Maniçoba pot. Stir deeply, ensuring nothing is sticking to the bottom of the pot.
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9
On day 7, let the stew simmer for its final hours. Taste the broth; it should be incredibly rich and savory. Usually, no extra salt is needed because of the preserved meats.
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10
The Maniçoba is ready when the meats are tender and the stew has a thick, uniform consistency with a deep, dark hue.
💡 Chef's Tips
Safety First: Never shorten the 7-day boiling time for raw maniva; this is essential to make the cassava leaves safe to eat. If you are short on time, look for 'Pre-cooked Maniva' in Brazilian markets, which has already been boiled for the required time. Use a heavy clay pot if possible; it distributes heat more evenly for the long simmering process. Don't skim the fat! The layer of oil on top is packed with flavor and is a characteristic of a well-made Maniçoba. Like many stews, Maniçoba tastes even better the day after it finishes cooking.
🍽️ Serving Suggestions
Serve over hot white jasmine or Brazilian rice to soak up the dark sauce. Accompany with 'Farinha de Mandioca' (toasted cassava flour) for a necessary crunch. Provide a side of fresh Malagueta chili oil for those who want an extra Amazonian kick. Pair with a cold Brazilian Lager or a refreshing Caipirinha made with lime and Cachaça. Fresh orange slices on the side help cleanse the palate between rich, savory bites.