Citizens, the Rio Olympics are in full swing and it would be remiss of your glorious leader to ignore the mighty country of Brazil’s ubiquitous and favorite dish, Feijoada! Of course, my Feijoada is traditional, ultimately meaty and as good as you will find in Rio!
Feijoada is a stew of beans with beef and pork, which is a typical Portuguese dish. Feijoada is also typically cooked in former colonies such as Brazil, Macau, Angola, Cape Verde, Mozambique and Goa (India). However, the recipe differs slightly from one country to another.
Brazilian feijoada – the name derives, unsurprisingly, from feijão (Portuguese for “beans”).
The basic ingredients of feijoada are beans with fresh pork or beef. In Brazil, it is usually made with black beans; in the northeast (Bahia), it is generally prepared with kidney beans (Feijoada à Brasileira), and includes other vegetables such as tomatoes, carrots, and cabbage. The stew is best prepared over low heat in a thick clay pot.
It is usually served with rice and assorted sausages, such as chouriço, morcela (blood sausage), farinheira, and others, which may or may not be cooked in the stew.
All over Brazil, “caldo de feijão” (roughly “black bean soup”) is served in bars, in mugs, with pork rinds on the side as a hangover killer.
Farofa is a traditional accompaniment to lots of Brazilian dishes. Coarse cassava (manioc) flour can be found in some delis or online. However, breadcrumbs can be substituted.
Also traditionally served with collard greens and rice plus a hot salsa to cut through the richness of the dish, this is a mighty feast worthy of an Olympian, Citizens! 🙂 I give you the complete recipes below, the main stew recipe is based closely on a version I discovered in “The Guardian” newspaper.
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