Bambá de Couve
A comforting classic from Minas Gerais: silky cornmeal angu, golden pork ribs, smoky paio sausage and tender collard greens. The kind of dish that fills the kitchen with warmth and brings everyone to the table.
🛒 Ingredients
6 servings
- 1 litre water
- 2 beef or chicken bouillon cubes
- 3 level tablespoons fine cornmeal (fubá)
- 1 tablespoon olive oil
- 350 g lean pork ribs, cut into very small pieces
- 200 g paio sausage (Brazilian smoked sausage), sliced
- 4 large collard green leaves, finely shredded
- 1 onion and 2 garlic cloves, minced
- Salt, pepper and fresh herbs to taste
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Directions
- 1
Season the pork ribs generously with garlic, salt and pepper, then let them rest for about 15 minutes so the meat takes on all the flavour.
- 2
In a hot skillet, brown the pork ribs and the paio until crisp and fragrant, then set them aside on paper towels.
- 3
In a medium saucepan, heat the olive oil and sauté the onion and remaining garlic until soft and translucent.
- 4
Pour in all the water, add the bouillon cubes and bring to a boil, stirring until they dissolve completely.
- 5
Whisk the cornmeal into a little cold water, then pour it in a thin stream into the boiling water, stirring constantly to keep it lump-free.
- 6
Lower the heat and simmer gently for 20 to 25 minutes, stirring often, until the angu is thick and creamy.
- 7
Stir in the shredded collard greens and let them soften in the angu for 5 minutes.
- 8
Fold in the reserved pork ribs and paio, adjust the seasoning and serve immediately while piping hot.
💡 Chef's Tip
Cold liquid is the secret to a lump-free angu: always dissolve the cornmeal in cold water and pour it in a thin stream while stirring. If it thickens too much, loosen it with a splash of hot water instead of raising the heat. Serve the bambá blazing hot, finished with a drizzle of olive oil and a little chilli if you like heat.
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