[large][b][i]Feijoada[/i] recipe, Eat Brazilian![/b][/large]

FOR IMMEDIATE RELEASE
(Free-Press-Release.com) February 19, 2010 -- The Brazilian Feijoada is indisputedly Brazil’s national dish. What is it? There is one recipe below, but like most traditional dishes, each region, indeed, each family, has it’s own favorite version. Some recipes have been handed down within a family since it was developed during colonial times.

That’s true of Amauri Silva, a native Brazilian, who will prepare and serve his recipe February 28 at 12:15 p.m. It will be served in the fellowship hall at 400 Biscayne Boulevard, Miami, Florida 33132. And get this! Because he is doing it to raise funds at his church, the price will be only seven dollars. Brazilian Purim de Leite [dessert], and coffee will also be served.

Feijoada is a recipe of pork meat and bean-stew served over rice. Different ingredients are used in different parts of Brazil. In that country “farofa” (mandioca, a root from the rain forest, mixed with maize flour and oil. Sometimes bacon…) is usually included.

Originally Feijoada was made using every part of the pig– ears, tails, and nose floating among the beans and the rest of the parts of the pig. As often has been said, “We use every part of the pig but the squeal.” Most modern recipes, at least those served in restaurants, are cooked only using the fine meat parts of the pig.

The origin of the Feijoada runs back to the introduction of slaves in Brazil. That was all the way back in the sixteenth century. Slaves were used for many things--cotton production, cocoa production, and rubber. The gold rush boom also needed labor for extraction of diamonds and mine digging.

Food of African culinary culture was combined with European food traditions. African slaves had the basic bean stew. The Portuguese added the linguiça (sausage). Indigenous tribes added the farofa (toasted manioc flour).

The result was a particularly "heavy" dish. It lasted long and gave the workers the energy they needed, the Feijoada!

In Brazil today the Feijoadas are widely famous. Most restaurants have a special day they serve this nutritious meal. Outside of Brazil the different Feijoadas are known as a word for delicious recipes!

One travel writer declared, “I must admit that I never miss a chance to get me a real traditional national dish of Brazil when I’m out traveling.”

Perhaps those who partake of the meal prepared by Amauri Silva on February 28 will have the same inclination.

The problem can be to find the right ingredients outside of Brazil. That’s likely a smaller problem in Miami, Florida than say in Waldo, Wisconsin. Still, when it is a problem, it is usually solved by exchanging the missing products with something similar.

Because of the “heavy” consistence of the famous bean stew recipe, Brazilians believe that drinking some caipirinha helps reduce the effects. Otherwise, the recommended activity after this culinary treat is a nap.

At least once a month an average family in Rio de Janeiro has Feijoada. It is also common to prepare it for special occasions. Christmas food, birthdays dinners or Easter eating are likely to include Feijoada.

As promised, here is the recipe of a traditional dinner for 10-15 people. You wouldn’t prepare it for less, would you?

Ingredients :

1 lb. black beans
1 lb. smoked ham hocks
1 of each: pork foot, ear, tail, tongue (optional)
1 lb. chorizo, pepperoni or Brazilian linguiça.
½ lb. Chunk of lean Canadian bacon
[or Brazilian carne seca]
½ lb. Smoked pork or beef ribs
3 or 4 strips of smoked bacon
½ lb. lean pork
½ lb. lean beef
1 large onion
4 garlic cloves
2 tablespoons of olive or vegetable oil
1 tablespoon vinegar
salt to taste
black pepper
hot sauce (optional)

How to prepare Feijoada :

Beans

Soak beans overnight in large container.
Cook beans for 4-5 hours at low heat next morning.
Place ham hocks, chorizo, ribs and Canadian bacon in deep pan with plenty of water.
Bring to a boil.
Change water and bring to a new boil.
Repeat the procedure at least three times to tenderize cured meats and remove excess fat.

Other ingredients

Saute onion and garlic in a large frying pan.

Use either vegetable or olive oil (smoked bacon strips optional) for two or three minutes.
Toss in cubed pork and beef.
Saute an additional two-three minutes.

Further preparation

Mash 5-l0 tablespoons of beans.
Add to large pot. The resulting paste will thicken sauce. Add two tablespoons of olive oil.
Finely chop or mash three garlic cloves along with a tablespoon of white vinegar and a teaspoon of red-hot pepper [if used].
Stir .
Heat over medium fire for two-three minutes.
Transfer to contents of frying pan. (You may use two frying pans, if necessary)

Simmer l0-l5 minutes.
Add contents of frying pan(s) to the beans.
Boil at medium heat for 1-2 hours.

Serve over cooked rice.
Provide additional red-hot sauce, if desired.

Eat up and take a nap.
[Adapted from a recipe from Cocabana Restaurant.. Amauri's may differ.]

More information can be found online at http://www.fumcmiami.com

Brazilian dinners     Feijoada recipe