Brazilian Feijoada is widely considered the national dish of Brazil. It’s a rich, flavorful, and hearty black bean stew that is deeply woven into the country’s culture and history.
What it is:
At its core, Feijoada is a slow-cooked stew made with black beans and a variety of salted, smoked, and cured pork and beef cuts. These can include pork ribs, sausages (like linguiça), smoked bacon, dried beef, and even more traditional parts like pig’s ears, tail, and feet.
Its Origins:
The dish has its roots in the colonial period. It is believed to have been created by enslaved Africans on Portuguese plantations, who crafted a nourishing meal from the leftover, less desirable cuts of meat given to them by their masters, combined with black beans.
How it’s Served:
Feijoada is much more than just the stew; it’s a full culinary experience. It is traditionally served on Wednesdays and Saturdays and is a social event for families and friends. The stew is accompanied by a spread of side dishes, typically including:
White Rice: To soak up the flavorful sauce.
Farofa: Toasted cassava flour, essential for adding a crunchy texture.
Sautéed Collard Greens (Couve): A fresh, bitter counterpoint to the rich stew.
Orange Slices: Their freshness cuts through the fat and richness.
A hot sauce (molho de pimenta).
