Feijoada

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Feijoada
Stew

Brazilian feijoada with common side dishes
Main ingredient(s):
beans, beef, pork
Recipes at Wikibooks:
 Feijoada
Media at Wikimedia Commons:
  Feijoada
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Feijoada (European Portuguese: [fɐjʒuˈaðɐ], Brazilian Portuguese: [fejʒuˈadɐ]) is a stew of beans with beef and pork,[1] which is a typical Brazilian dish originated with the slaves in Brazil (then Portuguese colony) to who were given, by slavery lords, the unwanted remains of the pork (such as feet, nose, ears etc.) and cheap black beans to eat. Feijoada is also typically cooked in Portugal e former Portuguese's colonies such as Macau, Angola, Mozambique and Goa, however the recipe can differ slightly from one country to another.[2]

The name comes from feijão, Portuguese for "beans".

The basic ingredients of feijoada are beans with fresh pork[3] or beef. In northwest Portugal (chiefly Minho and Douro Litoral), it is usually made with white beans; in the northeast (Trás-os-Montes), it is generally prepared with kidney beans, 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.

Variants

Modern variants of the dish are based on ancient Feijoada recipes from the Portuguese regions of Beira, Estremadura, and Trás-os-Montes. In Brazil, feijoada (feijoada brasileira) is often considered the national dish.

Brazilian feijoada

The typical Portuguese feijoada à transmontana

Feijoada has been described as a national dish of Brazil.[4][5][3] The Brazilian feijoada (feijoada brasileira) is prepared with black beans[3] (also white, pinto and red beans), a variety of salted pork or beef products, such as pork[3] trimmings (ears, tail, feet),[3] bacon, smoked pork ribs, and at least two types of smoked sausage and jerked beef (loin and tongue) and in Sergipe they usually add vegetables like cabbage, kale, potatoes, carrots, okra, pumpkin, chayote and sometimes banana. They are added at the end of the cooking, on top of the meat, so they are cooked by the vapors of the beans and meat stew. This stew is best prepared over low fire in a thick clay pot. The final dish has the beans and meat pieces barely covered by a dark purplish-brown broth. The taste is strong, moderately salty but not spicy, dominated by the flavors of black bean and meat stew.

See also

Wikimedia Commons has media related to Feijoada.

References

  1. ↑ Prince of the People: The Life and Times of a Brazilian Free Man of Colour - Eduardo da Silva - Google Books p. 66.
  2. ↑ http://www.goanfoodrecipres.com/2011/01/feijoada.html
  3. ↑ 3.0 3.1 3.2 3.3 3.4 Multicultural America: An Encyclopedia of the Newest Americans - Google Books p. 180.
  4. ↑ 1001 Foods To Die For - Madison Books, Andrews McMeel Publishing,LLC - Google Books p. 571.
  5. ↑ Let's Go Brazil 1st Edition - Google Books p. 208.
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