How to make a Feijoada
Talk to us guys! Do you know how to make a feijoada?
In today’s Dica, we’ll learn how to make a feijoada and a little bit of the historical background of this dish.
Many people believe that feijoada was created by slaves who, during their rare work intervals on the farms, cooked beans (which was a food indigenous to them) with the meat left over from the manor (the house of their lords): Pork that was no longer suitable for the palates of the nobles. After the end of slavery, this dish, that was invented by slaves would have achieved acceptance by all social classes and reached the tables of the most expensive restaurants in the twentieth century.
But the story wasn’t quite so!
The traditional black bean has its origin in South America. There are reports that the black bean was already entioned in the diet of Indians, and was known as comanda, comaná or cumaná. The dish had already existed in Europe since antiquity and varied from region to region. The mixture was always the same: different kinds of meat with legumes and vegetables. Some examples are the “Cassoulet”, in France, traditionally made in Portugal, the “Casoeula” in Italy, and the “Puchero” in Spain. The Portuguese were responsible for bringing this very traditional dish, which is the feijoada, to Brazil. The combination of cooked food with meats resulted in feijoada over time with the evolution of customs.
Now, let’s take a look at the recipe and learn how to make a feijoada.
– 500g black beans
– 200g of biltong
– 200g smoked meat
– 200g sausage
– 200g pepperoni sausage
– 200g pork rib
– 150g of bacon
– 1 medium size onion chopped
– 1 clove garlic, minced
– 2 tablespoons (soup) of chopped parsley
– a pinch of paprika
– a pinch ground cumin
– 1 orange
– Chili pepper to taste
– Salt and black pepper to taste
– Olive oil to taste
– Bay leaf
Method of preparation
Rinse salted meat under running water to remove any excess salt. Clean them well, removing the hair, and as much as possible, the nerves and fat. Soak for 24 hours in cold water (change the water three times over this period of time). Bring the meats to a boil for 20 to 25 minutes, on a very high flame. Drain. Remove excess fat from the biltong. After the pre-preparation, start preparing the feijoada. First, add the toughest meat in large pieces and cook for about 30 minutes then add the tougher ones, cook for another thirty minutes then add the tenderest meats along with the beans, bay leaf and the orange. As the meat is being cooked (this you will know by testing them with a fork, reason they should be cooked in large pieces) remove from the beans, then cut them into small pieces to serve. Reserve them. Season the beans with traditional seasoning (fry the garlic with the onion and add a ladle of the broth from the beans). Return these small pieces of meat to the beans, and cook for about half an hour. Place in bowls and serve.
Now we know all about how to make a feijoada.
In our next Dica, we’ll talk about the vowels in Portuguese.
Until then y’all!