Feijoada

**Soak the beans:** Rinse black-eyed beans and soak overnight or for at least 6 hours. Drain and pressure cook with fresh water for 3 whistles until tender but not mushy.

**Prepare the masala paste:** Soak dried red chillies in warm water for 15 minutes. Grind with garlic, ginger, cumin seeds, cinnamon, and cloves into a smooth paste using a little vinegar.

**Brown the pork:** Heat oil in a heavy pot. Add pork pieces and cook on high heat for 5–6 minutes until browned on all sides. Remove and set aside.

**Cook the chouriço:** In the same pot, add sliced Goan chouriço and cook for 3–4 minutes until the fat renders and the sausage is lightly browned. Remove and set aside.

**Sauté the base:** Add sliced onions to the pot and cook in the combined oils for 8–10 minutes until golden brown. Add the ground masala paste and cook for 5 minutes until fragrant and oil separates.

**Add tomatoes:** Add chopped tomatoes and cook for 5 minutes until they break down. Add turmeric and stir well.

**Combine meats:** Return the browned pork and chouriço to the pot. Stir to coat with the masala. Add vinegar and mix.

**Add beans and water:** Add the cooked black-eyed beans and water. Bring to a boil, then reduce heat. Cover and simmer for 25–30 minutes until pork is tender and the gravy is rich and thick.

**Adjust seasoning:** Taste and adjust salt and vinegar. The Goan feijoada should have a tangy, spicy, and slightly smoky flavour from the chouriço.

**Serve:** Garnish with fresh coriander. Serve hot with steamed rice or Goan pão (bread).