Brazilian Feijoada and common accompanying dishes.

Feijoada is a stew of beans with various beef and pork products, which is a typical leading dish of Brazilian and Portuguese cuisine, also popular in Angola and other former Portuguese colonies. Image File history File links Feijoada_01. ... Image File history File links Feijoada_01. ... Beef Stew A stew is a common dish made of vegetables, meat, poultry, or seafood cooked in stock and water. ... Binomial name Phaseolus vulgaris L. Navy Bean redirects here. ... For other uses, see Beef (disambiguation). ... Two halves of pork being delivered Pork is the culinary name for meat from pigs. ... Portuguese cuisine is characterised by rich, filling and full-flavoured dishes and is a prime example of Mediterranean diet. ... Wikipedia does not yet have an article with this exact name. ...

The name comes from feijão, Portuguese for "beans", and is pronounced [fei.ʒu.'a.da] or [fe.ʒu.'a.da](IPA). Not to be confused with the NATO phonetic alphabet, which has also informally been called the “International Phonetic Alphabet”. For information on how to read IPA transcriptions of English words, see IPA chart for English. ...

Brazilian feijoada

Recipe

The Brazilian feijoada is prepared with black turtle beans, with a variety of salted pork and beef products such as salted pork trimmings (ears, tail, feet), bacon, smoked pork ribs, at least two types of smoked sausage and jerked beef (loin and tongue). The black turtle bean is a small, shiny black variety of the common bean, especially popular in Latin American cuisine. ... Salting is the preparation of food with salt. ... Two halves of pork being delivered Pork is the culinary name for meat from pigs. ... Look up bacon in Wiktionary, the free dictionary. ... Categories: Possible copyright violations ... Plate with German Wurst (liver-, blood- and hamsausage) A sausage consists of ground meat, animal fat, herbs and spices, and sometimes other ingredients, usually packed in a casing (historically the intestines of the animal, though now generally synthetic), and sometimes preserved in some way, often by curing or smoking. ... To meet Wikipedias quality standards, this article or section may require cleanup. ...

This stew is best prepared over slow 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.LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLOOOOOOOOOOOOOOOO

Side dishes

In Brazil, feijoada is traditionally served with rice, and accompanied by chopped refried collard greens (couve mineira), lighly roasted coarse cassava flour (farofa), and a peeled and sliced orange. Other common side dishes are boiled or deep-fried cassava, deep-fried bananas, and pork rinds (torresmo). A pot of hot pepper sauce is often provided on the side. The meal is often washed down with cachaça or beer. Species Oryza glaberrima Oryza sativa Brown basmati rice Terrace of paddy fields in Yunnan Province, southern China. ... Collards, also called collard greens or borekale (Brassica oleracea Acephala Group), are various loose-leafed cultivars of the cabbage plant. ... Binomial name Manihot esculenta Crantz The cassava, casava, or manioc (Manihot esculenta) is a woody shrub of the Euphorbiaceae (spurge family) native to South America that is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrate. ... Farofa is a widely varying flavoring dish conumend in South America. ... Binomial name Citrus sinensis (L.) Osbeck Orange—specifically, sweet orange—refers to the citrus tree Citrus sinensis (syn. ... Binomial name Manihot esculenta Crantz The cassava, casava, or manioc (Manihot esculenta) is a woody shrub of the Euphorbiaceae (spurge family) native to South America that is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrate. ... This article or section does not cite its references or sources. ... Pork rinds are a snack food made from chunks (called pellets) of cured pork skin, deep-fried and puffed into light, irregular curls, and often seasoned with chilli pepper or barbecue flavoring. ... The chile pepper, chili pepper, or chilli pepper, or simply chile, is the fruit of the plant Capsicum from the nightshade family, Solanaceae. ... Cachaça Java, from Salinas-MG, Brazil Cachaça or cashasa (pronounced ka SHA sa, IPA: ) (also called pinga, branquinha, caninha, aquela que matou o guarda, caxa, aguardente, cana or mé) is the most popular distilled alcoholic beverage in Brazil, made from sugarcane juice (also called garapa). ... A selection of bottled beers A selection of cask beers Beer is the worlds oldest[1] and most popular[2] alcoholic beverage, selling more than 133 billion liters (35 billion gallons) per year - producing total global revenues of $331. ...

Tradition

Since it is a rather heavy dish that takes several hours to cook, feijoada is consumed in Brazil only occasionally, usually at lunch time. Traditionally restaurants will offer it as the "day's special" only once or twice a week, usually on Wednesdays, Saturdays, or sometimes on Sundays. (As a traditional holdover from old Catholic dietary restrictions, the Friday's special dish is more likely to be fish.) However, some restaurants will serve feijoada all the week long.

History

A popular myth states that the Brazilian feijoada was a "luxury" dish of African slaves on Brazilian colonial farms (engenhos), as it was prepared with relatively cheap ingredients (beans, rice, collard greens, farofa) and leftovers from salted pork and meat production. Over time, it first became a popular dish among lower classes, and finally the "national dish" of Brazil, offered even by the finest restaurants. A world map showing the continent of Africa Africa is the worlds second-largest and second most-populous continent, after Asia. ... Slave redirects here. ... Engenho is a colonial-era Portuguese term for a sugar mill and the associated facilities. ...

However, historians like Luis da Camara Cascudo consider that the feijoada is a Brazilian version of stews from Southern European countries like France (cassoulet), Spain, Italy and, of course, Portugal. Traditional Portuguese bean-and-pork dishes (cozidos) like those from the regions of Estremadura and Trás-os-Montes are the ancestors of Brazilian feijoada. Cassoulet is a rich slow-cooked bean stew or casserole originating in the southwest of France, containing meat (typically pork sausages, mutton, or goose), and white haricot beans. ... Estremadura Estremadura is a historical province of Portugal. ... Photo of the village of Urjais, concelho of Chaves, by J.B. Cesar Tras-os-Montes is a historical province of Portugal located in the northeastern corner of the country. ...

Portuguese feijoada

Recipes

The basic ingredients of Portuguese feijoada are beans and (fresh) pork or beef meat. In Northwest Portugal (chiefly Minho and Douro Litoral), it is usually made with white beans; whereas in the Northeast (Trás-os-Montes) it is generally prepared with red (kidney) beans, and includes other vegetables such as tomatoes, carrots and cabbage. The stew is best prepared over slow fire in a thick clay pot. Angolan and São Tomean feijoadas also add palm oil as a condiment. Miño/Minho designates both the river as well as an adjacent Portuguese region Miño/Minho River The river is the longest in Galicia with an extension of 340 km. ... Former province of Douro Litoral Douro Litoral is a historical province of Portugal. ... Binomial name Phaseolus vulgaris L. Navy Bean redirects here. ... Photo of the village of Urjais, concelho of Chaves, by J.B. Cesar Tras-os-Montes is a historical province of Portugal located in the northeastern corner of the country. ... Binomial name Phaseolus vulgaris L. The common bean is an herbaceous annual plant domesticated independently in ancient Mesoamerica and the Andes, and now grown worldwide for its edible bean, popular both dry and as a green bean. ... Binomial name Solanum lycopersicum L. Percentages are relative to US recommendations for adults. ... Binomial name Daucus carota L. Percentages are relative to US recommendations for adults. ... Percentages are relative to US recommendations for adults. ... Motto: n/a Anthem: Independência total Capital (and largest city) São Tomé Portuguese Government Republic  - President Fradique de Menezes  - Prime Minister Tomé Vera Cruz Independence from Portugal   - Date 12 July 1975  Area  - Total 964 km² (183rd) 372 sq mi   - Water (%) 0 Population  - 2005 estimate 157,000 (188th)  - Density...

Portuguese feijoada is usually served with rice and a rich assortment of sausages, such as chouriço de carne, morcela (a blood sausage), farinheira, and others. The sausages may or may not be cooked in the stew. It is usually served with red wine or water. A Portuguese smoked dried and spicy sausage. ... Black pudding or blood pudding is a sausage made by cooking animal blood with a filler until it is thick enough to congeal when cooled. ... Morcilla cocida: Spanish-style blood sausage Blood sausage or black pudding or blood pudding is a sausage made by cooking down the blood of an animal with meat, fat or filler until it is thick enough to congeal when cooled. ... Farinheira Farinheira is a portuguese smoked sausage made mainly from wheat flour, pork fat and spice. ... A glass of red wine This article is about the alcoholic beverage. ...

History

Tracing the history of such a basic dish is problematic, and its origins may be lost in time.

See also

• Cassoulet
• Baked beans
• List of Brazilian dishes

Cassoulet is a rich slow-cooked bean stew or casserole originating in the southwest of France, containing meat (typically pork sausages, mutton, or goose), and white haricot beans. ... Baked beans are proper shit, no-one ever eats them. ... // Açaí na tigela Acarajé Água-de-coco Americano (sandwich) Angu (dish) Arroz à grega Arroz branco Arroz e feijão Arroz de carreteiro Arroz doce Barreado Bobó de camarao Bolo de rolo Bolo Sousa Leao Brigadeiro (also called negrinho) Bauru (sandwiches on plates that go into your mouth) Cajuzinho Chambarril...

External links

• Article on the origin of Brazilian feijoada.
• History of the Brazilian feijoada in the Nossa História magazine.
• Recipe for Brazilian feijoada (in English).