Dish

Feijoada (Brazil)

Feijoada

Feijoada is made with black beans, pork, and beef, along with vegetables such as onions, garlic, and tomatoes. The meat is typically slow-cooked until it is tender and falls apart easily. The dish is usually served with rice, farofa (toasted cassava flour), and orange slices. Feijoada is a popular dish in Brazil and is often served at special occasions such as weddings and holidays. It is also a staple dish in many Brazilian restaurants around the world.

Cuisine of the Americas› South American cuisine› Brazilian cuisine

Stew

Origins and history

Feijoada is believed to have originated in Brazil during the time of slavery. The dish was created by African slaves who used the leftover meat from their masters' meals to make a hearty stew. Over time, the dish became popular among all classes of people in Brazil and is now considered a national dish.

Dietary considerations

Feijoada is not suitable for vegetarians or vegans due to the use of pork and beef. It is also high in fat and calories, so it should be consumed in moderation.

Variations

There are many variations of feijoada, depending on the region of Brazil. Some versions use different types of meat, such as sausage or bacon, while others use different types of beans. Some recipes also call for the addition of vegetables such as kale or carrots.

Presentation and garnishing

Feijoada is typically served in a large pot or bowl, with the rice, farofa, and orange slices arranged around the edges. The stew itself should be garnished with fresh cilantro or parsley.

Tips & Tricks

To make feijoada, it is important to use high-quality meat and to cook it slowly until it is tender. It is also important to soak the beans overnight to ensure that they cook evenly and become tender.

Side-dishes

Feijoada is typically served with rice, farofa, and orange slices. Other side dishes that can be served with feijoada include collard greens, fried plantains, and potato salad.