A Recipe for Brazil’s National Dish, Feijoada

By Meg Carter, ChildFund Sponsorship Communication Specialist

Brazilian cuisine is a mixture of many cultures: Native tribes and descendants of African slaves and European immigrants.

Today, local ingredients known to the original native populations are still key to Brazilian cuisine: root vegetables such as cassava and yams, fruit such as açaí, cupuaçu, mango, papaya, guava, orange, passion fruit and pineapple. Rice and beans are popular throughout the country. Seafood and dried meats (carne de sol or carne seca) are eaten along the coast, where ChildFund’s programs in Fortaleza are located.

Feijoada, Brazil’s national dish (pronounced fay-jwah-duh), is a stew made with dried, salted and smoked meats, along with rice, leafy green vegetables and black beans. Brazilians use the black beans originating in South America and various types of pork. Although there’s no one definitive recipe for feijoada, it’s traditionally served with farofa (toasted cassava flour).

Feijoada

Brazil’s feijoada, with greens and rice. Photo from Wikimedia Commons.

 

INGREDIENTS:

8 ounces of carne seca (or replace with unflavored beef jerky)

8 ounces of dried black beans

1 tablespoon olive oil

1 cup onion, chopped

1 bay leaf, crushed

½ teaspoon sea salt

8 ounces linguiça calabresa sausage (or replace with mildly spiced pork sausage)

8 ounces pork loin

1 cup white rice

1 pound chopped kale or collard greens

1 cup cassava flour

2 tablespoons butter

2 oranges, sliced thinly

DIRECTIONS:

Soak carne seca overnight. In a separate bowl, soak dried black beans. In the morning, drain and cut the meat into small chunks. Rinse and drain the beans.

Heat olive oil in a kettle. Add onion, bay leaf and sea salt. Sauté until onions are soft; then add sausage, cut into chunks. Cook for several more minutes. Add pork loin, cut into chunks, along with the carne seca, black beans and enough water to cover the stew. Bring to a boil, cover the kettle and reduce heat. Let simmer until beans are tender, adding water whenever necessary.

In the meantime, prepare rice. Sauté kale or collard greens in olive oil until tender.

Prepare the farofa by sautéing cassava flour in butter for about 5 minutes, or until the flour turns golden brown. Serve the beans over rice, with greens on the side. Garnish with orange slices and hot sauce. Sprinkle farofa over the top.

Serves 8.

In October, ChildFund’s blog has been celebrating the harvest and traditional foods of the countries where we work. On Fridays, we’ve been sharing recipes, which you can see here (or find all of the Harvest Month posts). 

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,083 other subscribers

ChildFund
Follow me on Twitter