Bambá de Couve

Bambá de Couve is a traditional Brazilian dish hailing from the picturesque region of Minas Gerais, specifically Ouro Preto. This comforting porridge, enriched with shredded meat and topped with vibrant collard greens, embodies the warmth and richness of Brazilian culinary traditions. Karina de Almeida lovingly carried forward her grandmother's cherished recipe, celebrated for its deep-rooted cultural significance and heartwarming flavors.

Ingredients

🥩 300g shredded cooked beef shank, músculo desfiado
🌽 10 tablespoons cornmeal, fubá
💧 3 cups water
🥥 2 tablespoons coconut fat or 🐷 pork lard
🧄 2 cloves garlic, crushed/minced
🍃 1 fresh bay leaf
🌿 1 bunch collard greens, finely chopped
🧂 Salt, precise amount to your preference
🌶️ Malagueta pepper, precise amount to your preference

Instructions

1- Prepare the Base:

• In a Deliscu cast iron pot or Dutch oven, melt a tablespoon of pork lard or coconut fat over medium heat.
• Add the crushed garlic and sauté until it becomes fragrant and golden.
• Toss in the fresh bay leaf and pour the water into the pot. Bring the mixture to a rolling boil.

2- Prepare the Porridge:

• Once the water is boiling, slowly sprinkle in the cornmeal while continuously whisking to avoid lumps.
• Incorporate the shredded cooked beef into the mixture, stirring to evenly distribute the meat.
• Season with salt and malagueta pepper to your liking.
• Continuously stir the mixture until it thickens into a creamy porridge. Adjust the consistency by adding more cornmeal if too thin or more water if too thick.
• Reduce the heat to low and let it gently simmer.

3- Prepare the Collard Greens:

• In a separate non-stick frying pan, melt the remaining pork lard or coconut fat.
• Add the finely chopped collard greens along with a pinch of salt and additional minced garlic.
• Sauté just until the greens are tender yet vibrantly green.

4- Serve:

• Ladle the simmering Bambá de Couve into a serving bowl.
• Top generously with the sautéed collard greens.
• For extra flavor and garnish, sprinkle with malagueta pepper.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories per serving: Not specified
Proteins, fats, carbohydrates per serving: Not specified
Equipment: Deliscu cast iron pot/Dutch oven, non-stick frying pan, wooden spoon, whisk, ladle, measuring cup

Cooking Tips

• Ensure the collard greens are finely chopped to achieve the ideal texture, a technique central to maintaining the dish's authenticity.
• The method of directly adding cornmeal to boiling water, while unconventional, helps achieve a luxurious, creamy consistency.

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Bambá de Couve