Name: Goan Feijoada
Yield: 4
Ingredients: 2 tbsp vegetable, sunflower or rapeseed oil; 4 cloves; 2‑inch piece of cinnamon or cassia bark; 2 green cardamom pods, opened; 1 large onion, finely diced; 2 fresh green chillies, halved lengthways; 1 heaped tsp finely grated garlic; 1 heaped tsp finely grated fresh ginger; 1 large tomato, diced; 1 tsp smoked paprika; ½ tsp chilli powder; ½ tsp ground turmeric; ½ tsp freshly ground black pepper; 1 tsp tomato paste; 200g/7oz chorizo, sausages or Goan sausage, diced into ½‑inch cubes; 300g/11oz boneless pork shoulder or belly, diced into ½‑inch cubes (optional); 400g jar or tin of red kidney beans, drained; 1 tsp salt, or to taste; 200ml/7fl oz water

VMG Recipes