Maniçoba

Cook the cassava leaves for up to 5 days to remove any risk of poison

Place the cooked cassava leaves in a pot with water and simmer for another 2 hours

In another pot, add coconut fat, salt, and pepper, and cook until the meats start to brown

Add bacon, smoked sausage (calabresa), and shark to the pot and cook until the meats are browned

Add onion, garlic, and aromatic pepper to the pot and cook for a few minutes

Add the cooked cassava leaves to the pot and simmer until the meats have disintegrated

Serve the maniçoba hot, accompanied by chicória (allspice or bay leaf)