ALL VIDEOMEAT & POULTRY
May 25, 2008

How to make a Brazilian Feijoada

The story goes that the Portuguese farm owners would keep the best parts of pork for themselves and send the offcuts to the slave house to be added to a large vat of black beans… and voilá, Brazil’s national dish was creaed – The Feijoada. Reality may have been a bit different.

The story goes that the Portuguese farm owners would keep the best parts of pork for themselves and send the offcuts to the slave house to be added to a large vat of black beans… and voilá, Brazil’s national dish was creaed – The Feijoada. Reality may have been a bit different.

The dish was quite popular back in Portugal even before it made its way to Brazil and the Portuguese were well known for not wasting any peaces of a pig. In fact, offcuts like trotters, ears, tails or even snout, were treasured delicacies. So it’s unlikely the slaves had anything other than bones and a bit of cassava flower added to their diets.

Feijoada is not only a good wholesome dish, but it’s also ideal to serve on large parties. It’s delicious and filling, relatively cheap, as it’s all prepared in one big pot and boiled over a number of hours, you can have it ready ages before the party. In fact, depending on the space in your fridge, you can prepare your feijoada the day before. This will leave more time for you to prepare the other treasures of Brazilian cooking which are usually served with a feijoada: Farofa, re-fried rice, fried greens (Couve) and some refreshing slices of fresh orange.

And don’t forget the liquid accompaniment. Although light beers (Brazilians drink Chop – a light lager) are ideal to refresh the palate, a proper true Brazilian Caipirinha is required to make this an authentic Brazilian experience.

[stumble]

About this author

7 Comments - View all

Marcelo 11:19am on March 11, 2012

Hello Guys! I'm in Australia and It's been tough to find Beef Jerky here. Do you Know any other similar meat to substitute? Thanks a lot!

7 CommentsX
Agda 11:50am on September 9, 2008

No nordeste, sem querer cair no terror da generalização, o feijão preferido é o mulatinho. A feijoada de domingo é marronzinha. Eu sempre fico a imaginar, o que historicamente determinou essa preferência.

Marcelo 8:15pm on October 26, 2008

I saw the video but can’t find the recipe…

Terry 11:43pm on May 19, 2010

No offence, but the people in Minas would scoff at the Rio style of feijoada. They put the meat (pork only), beans, water, seasoning in the pot together. Not all the meat; some is added at different times depending on the meat. And just pork, no beef. You have to cook it for hours, but that’s the point. All the flavours come out and combine more than they would just adding everything together at the end.

Rachel 7:39pm on September 6, 2010

@Terry
Could you recommend a recipe like you would do in Minas – I am interested in the differences.

Also I dont really fancy eating trotters or pigs ears but would definitely use them as a flavouring as I had a bean stew in Italy earlier this year where they were used and it was very tasty!

Thanks

Terry 9:46pm on November 2, 2010

My wife doesn’t have a recipe written down but she I think she puts first a couple of cut up pork hocks in the pot and a package of black turtle beans and water to cover. As it’s cooking (like after about an hour maybe) she will add cut up bacon, sausage (we just use what we can find locally, i.e. hot italian sausage) and pork ribs. Cook for another hour or so, stirring occasionally and add some green onion and parsley near the end. She usually serves it with rice, slices of oranges, collard greens (which I don’t like but if you do, roll up the leaves like a cigar, slice thinly, and saute in oil).

Marcelo 11:19am on March 11, 2012

Hello Guys! I’m in Australia and It’s been tough to find Beef Jerky here. Do you Know any other similar meat to substitute?
Thanks a lot!

ALL VIDEO
 
A very easy recipe, even if you don’t own a pressure cooker....
 
A great recipe from a new book on Lebanese cooking....
 
Of all the culinary passions I could have picked up in Lisbon…...
 
Make perfect fluffy flavoursome rice every time....
 
This is a delicious rich stew from the South West of Brazil....
 
Learn how to make this delicious break in minutes. Great video recipe....
 
My friend Nadine Horn came to visit and in the morning we decided to do a small video showing off this weird coffee contraption I bought at the local Sainsbury’s. Actually the...
 
Of course the very best way to have Picanha is having it sliced directly into your plate at some of the top Churrascarias in Rio, São Paulo or in one...
 
When is a Brazilian BBQ place not a Brazilian BBQ place?...
 
My good friend Chris Stanton, who came to Rio with me in April last year, invited me to try a new Churrascaria in Clapham North. It was a very fortuitous...
 
Escondidinho de carne seca (Escondidinho means literally: ‘Little hidden one’) is a very famous North Easter recipe but can be found in restaurants and bars up and down the country....
 
Last time we went to Rio, we met up with Andre Paranhos and his fellow feijoada reviewers who are in a heroic mission to try every Feijoada in Rio de...
 
One of my favourite dessers from Brazil. It’s simple, amazingly sweet and so flavoursome – packed with the true flavours of Brazil....
 
Kibe is a Middle Eastern snack sold in practically every street bar in Rio as well as on the beaches. It’s a simple and wholesome snack and it can come...
 
A very simple and cheap Brazilian recipe. But I managed to posh it up a bit by adding some prawns....
 
A very famous recipe of gooey chocolate truffles which kids (of all ages) will adore....
 
A wonderfully fresh tasting starter, full of colours and textures, which really awakens the palate and sets you up for a great meal....
 
The first in our series shot in Rio earlier in the year. Guava Soufflé, a delicious, sophisticated, and yet very simple to prepare treat....
 
Bobó de Camarão is now a firm fixture in any Typical Brazilian restaurant. It’s delicious and simple dish to prepare, the only tricky ingredient to find being cassava....
 
The story goes that the Portuguese farm owners would keep the best parts of pork for themselves and send the offcuts to the slave house to be added to a...
 
This recipe is by far the easiest thing you can use cassava for. Because of its massive starch content, cassava makes really great chunky and cracking crispy chips. But there...
 
Everybody knows the ‘Caipirinha’ by now. It’s the the drinks menu of not only Brazilian bars, but most modern bars of any denomination. So now that our national drink has...
 
Caipirinha is Brazil’s national cocktail. Not only you can find it in any Brazilian restaurant but it also works as our most talented worldwide ambassador....
 
A delicious and ‘digestive’ dessert. Ideal if you’ve been having a lot of red meat lately....
 
Despite their normal rivalry in the football fields, there is at least one thing in which Argentinians and Brazilians agree....
 
Quindim actually means ‘girlish charms’. This is a wonderful clash of the Portuguese and African sides of Brazil and a very simple recipe to make....
 
Cuca tries out a takeaway barbecue grill. One of those cheap things you buy from the supermarket and use when you to a picnic. Will it work?...
 
A proper Brazilian Barbecue is served on the spit and the waiter cuts the thin slices of meat straight onto your plate. For me, there’s no other cut for this...
 
The Gorgeous TJ visits Cuca and learns how to prepare a delicious Brazilian Cocktail made from frozen coconut milk....
 
Some title Some author
Some excerpt
A very easy recipe, even if you don’t own a pressure cooker....