“This dish – Christmas at Guegué’s House, Guegue being my grandma – is made with local ingredients like pork, chicken hearts, corn and banana. It symbolises my roots pretty much: because I was raised on the farm and in the field, and we celebrate Christmas with the bounty presented to us by Nature.” – Manoella Buffara

Christmas at Guegué’s House

Pork

300ml     Orange juice

5 cloves Garlic

1 piece    Bay leaf

1 sprig     Rosemary

Salt to taste

Pepper to taste

1kg          Pork shoulder, bone-In

100g       Butter, cubed

 

1. Combine orange juice, garlic, bay leaf, rosemary, salt and pepper in a blender.

2. Place pork shoulder on a baking sheet, drizzle with the seasoning blend and marinate for 1.5 hours.

3. Place butter cubes on the pork shoulder, cover with foil and roast at 120C for 1.5 – 2 hours.

4. Remove the foil and roast further to brown the exterior.

 

Corn

Butter for brushing

4 cobs     Corn

Salt to taste

 

1.Brush each cob of corn with butter and grill until golden brown.

2.Remove from heat, brush with a little more butter, sprinkle salt and serve hot.

 

Banana

4 whole   Overripe plantains, unpeeled

3 Tbsp     Honey

 

1.Grill unpeeled plantains on its side until the peels turn black.

2.Turn over the bananas and repeat the process.

3.Remove from the grill and allow to cool for 5 to 10 minutes.

4.Peel and pour honey over to serve.

 

Couscous

1 cup       Watermeal flour or Moroccan couscous

1 cup       Boiling water

2 Tbsp     Tomato, chopped

2 Tbsp     Red onion, chopped

2 Tbsp     Peppercorns, crushed

Salt to taste

2 Tbsp     Butter

 

1.Place watermeal flour in a bowl and pour boiling water over. Cover and allow to sit for 20 minutes.

2.Add the remaining ingredients, toss and serve.

 

Farofa

150g       Butter

3 whole  Onions, chopped

500g       Manioc flour, sifted

Salt to taste

 

1.Heat butter in a pan and sautee onions until golden.

2.Remove from heat and slowly add flour while mixing, until incorporated.

3.Season with salt to taste and allow to cool.

 

Vinaigrette

3 whole   Tomatoes, diced

1 whole  Onion, chopped

1 clove    Garlic, minced

4 Tbsp     Olive oil

2 Tbsp     White wine vinegar

10g         Parsley, minced

10g         Chives, minced

Salt to taste

 

1.In a large bowl, mix all ingredients except parsley, chives and salt.

2.Add parsley and chives, season with salt and mix well.

 

Chicken Heart

300g       Chicken heart

50ml       Lemon juice

5g           Salt

10ml       Olive oil

3g           Rosemary

3g           Thyme

 

1.Mix all ingredients and allow chicken hearts to marinate for two hours.

2.Grill over embers and serve rare.

 

ASSEMBLY

To serve, place all components on a wooden board for sharing – countryside style.