ENTRY: feijoada
IMAGE:
CLASS: noun
EQUIVALENT: feijoada
DEFINITION: A thick stew of black beans and salted meats usually seasoned with hot pepper sauce and accompanied by white rice, sautéed collard greens, manioc meal and sliced oranges.
EXAMPLE: Feijoada takes time to make, so plan ahead.
COMMENT: Legend says that the idea of mixing beans with pork originated in the nineteenth century slave quarters to make use of the undesirable parts of the pig the masters had no use for ─ tails, feet, ears, snout etc. Nevertheless, historians claim that cooking less noble pork cuts with beans and meats has been an old tradition not only in Portugal, but also in France and Spain, the difference being that white beans are used in the preparation of Portuguese feijoada, French cassoulet and Spanish favada. Crowned with the status of Brazil’s national dish in countless books, newspapers, magazines and web posts worldwide, feijoada has actually evolved into a multi-course event. A true example of the melting pot that characterizes Brazilian cooking, the feijoada meal is based on beans and rice, both found in West Africa, usually flavored with pork introduced to Brazil by the Portuguese and thickened with manioc meal, indigenous to South America. Despite being served all over the country, just like any other iconic, traditional dish, there is no single ‘official’ recipe for feijoada. In Bahia, it is prepared with brown beans (feijão mulatinho) and vegetables, whereas in most parts of the country it is prepared with black beans and no vegetables are added to the stew. The meats may also vary, but the standard items are: smoked sausages of different varieties, dried beef, smoked ribs, bacon and pig’s ear, foot and tail. Especially in restaurants, the meats and beans are simmered together for flavor but served in separate bowls, which enables the guests to choose what to eat. As it is a heavy dish, it is usually served for lunch, usually on Saturdays, when guests are offered feijoada completa (complete feijoada). The meal is introduced by a black bean soup (caldinho de feijão). Then thinly-sliced sautéed collard greens, white rice, cracklings, sliced oranges and hot pepper sauce are offered, along with the meats and beans. Manioc meal can be sprinkled over the beans. Caipirinha – limes crushed with sugar and cachaça ─ is the traditional drink to accompany this meal.