This jackfruit feijoada recipe was specifically made for the Rio Carnival, 294 years after the first recorded celebration, as it is recognised as the Brazilian national dish.
1kg/2.2lb raw jackfruit, peeled and cut into chunks
250g/9oz dried red mung beans
100g/3.5oz fermented black beans
200g/7oz white onion
50g/2oz garlic, peeled and crushed
1-1.5 litres/quarts water or vegetable stock
30ml/1fl oz liquid smoke (optional)