Gigoti comes from the volcanic island of Fogo. It is traditionally prepared for weddings and is always accompanied by a cornmeal purée made from dried kernels of corn that are pounded to a thick pulp in large mortars.


2 pounds pork roast with some fat

½ cup vinegar

1 teaspoon salt

½ cup white wine

1 large garlic clove, smashed

1 large onion

2 tablespoons lard or shortening

1 bay leaf

1 bunch collard greens

1 pound manioc root, peeled


The day before serving, cut the pork into cubes and place in a nonmetallic bowl. Season with the vinegar, salt, white wine, and garlic; cover and refrigerate overnight. The following day slice the onion and sauté in the lard until golden. Add the bay leaf and the marinated pork. Cover and cook on low heat for 30 minutes.

Remove the tough stems from the greens and cut the leaves into small pieces. Cut the manioc root into ½-inch slices. Add the collards and the manioc slices to the pork and continue cooking until the manioc is tender (about 15 minutes).

Serve with Cornmeal Purée.


Serves 4.


country : Cape Verde

course : meat dish


source : Cuisines of Portuguese Encounters / Cherie Y. Hamilton


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