Reputedly introduced in Brazil by black slaves as early as the sixteenth century, "feijoada" -- a bean potpourri type dish -- is roughly the Brazilian equivalent of our American "soul food". It is without a doubt the country's national dish. It is in fact so popular throughout Brazil that most restaurants, from the humblest inner-city " lanchonete" to the sophisticated hotels lining the Bahia and Rio shores, designate specific days in which "feijoada" is served at lunch time as "o prato do dia" -- the day's special. Other eateries pride themselves in the fact that they serve it every day and advertise it in the yellow pages and/or in conspicuous blackboards outside their premises.
In a real feijoada, or as the Brazilians say, "uma feijoada leg�tima," every part of the pig is thrown into the pan. It is also a known fact that the sight of the pig's ear, tail or snout floating in the feijoada will upset the gringos. So feijoada is often made -- to the dismay of the traditionalists -- with only the noble parts of the pig. This reduces the fat content and makes it visually less offensive to gringos.
Rice is the main staple of Brazilian cuisine. As such, it is only too logical that it be the ideal companion for the "feijoada." This main dish is customarily presented with "farofa" (mandioca meal fried with a variety of ingredients that include bacon, garlic, onion and boiled eggs). Another side dish is "couve mineira" (collard or mustard greens cut in very thin strips and fried at the last minute in oil, garlic, and bacon). In addition, the presentation features "fatias de laranja" or orange slices. The citric acid in the oranges is also supposed to counteract the fat in the pork. The meal is then topped off with what is lovingly referred to as "Romeu e Julieta," a side dish made up of "queijo mineiro" (a special soft cheese from the state of Minas Gerais, vaguely resembling our Monterey jack) and a slice of "goiabada" a dark sweet paste made with the guava fruit.
What follows is one of many recipes intended to introduce the uninitiated to the art of making Brazil's culinary claim-to-fame. Try your hand at it soon and GOOD LUCK!
The traditional "caipirinha" that goes with the feijoada.
Mash 5-l0 tablespoons of beans and add to large pot. The resulting paste will thicken sauce. Add two tablespoons of olive oil, three garlic cloves all chopped-up or mashed, along with a tablespoon of white vinegar and a teaspoon of red-hot pepper. Stir, heat over medium fire for two-three minutes, then transfer to contents of frying pan. (You may use two frying pans, if necessary) Let simmer for l0-l5 minutes. Add contents of frying pan(s) to the beans and let boil at medium heat for 1-2 hours.
Serve over rice, with additional red-hot sauce, if desired.
APROVEITEM A FEIJOADA! ENJOY!
