Carnival Recipes: Discover the history of traditional feijoada and prepare

Impossible to be Brazilian and not have eaten feijoada at least once in your life. That’s because the dish is typically Brazilian and has won over a legion of connoisseurs across the country throughout history. Not for nothing, see?

And to create feijoada, influences from both gastronomy and from Portuguese How much African. The ingredients representing the most diverse ethnic groups (which also make up Brazil as a whole) gave rise to the dish.

And nothing better than feijoada to portray this particularly Brazilian time of year! Well, Carnival cannot survive without this traditional recipe. In the samba circles and rehearsalsyou will always come across the dish, which is indispensable for everything to work well.

During these associative events, the ladies of the Velha Guarda are always involved in the preparation of a great feijoada. This is a tradition passed down from generation to generation that lasts to this day and demonstrates how feijoada and Carnival go hand in hand!

And in one Carnival Saturday like this, nothing like making a good feijoada to honor tradition! Shall we learn to prepare the dish? Here you can see a recipe that makes a lot, enough to serve to all family and friends. Check below:

Traditional complete feijoada

Time: 2h (+24h soaking)

Performance: 8 portions

Difficulty: average

Ingredients:

• 600 g of black beans
• 200 g of salted pork ribs
• 200 g of dry meat cut into cubes
• 100 g of pork ear
• 100 g of pork tail
• 100 g of pig’s feet
• 100 g of diced salted pork loin
• 1 lemon juice
• 2 bay leaves
• Salt and black pepper to taste
• 1 onion with 5 cloves skewered
• 8 cups of water (tea)
• 1/4 cup (tea) of cachaça
• 2 oranges
• 300 g peppers, pair and Portuguese sausage, sliced
• 1 diced onion
• 5 minced garlic cloves

Method of preparation:

1. First, soak the beans in water for 6 hours.
2. Soak spare ribs, dried meat, ear, tail, foot and loin in water for 24 hours in the refrigerator, changing the water 4 times
3. Drain, rinse with lemon juice and place in a pot of water.
4. Bring to a boil over medium heat, drain and repeat the process to remove excess fat.
5. Put the meats in a pan, add the beans with the water from the sauce and add more water.
6. Bring to a low boil
7. Add the bay leaf, salt, pepper, the onion skewered with cloves, the cachaça and the two whole oranges, with the peel pierced with a sharp knife
8. Bring to the boil and cook for 50 minutes, removing the foam that forms on the surface with a spoon.
9. Put the sausage halfway through cooking
10. Test the tenderness of the meats with a fork and then remove them when they are done.
11. Cut the pieces of meat into 3 cm pieces
12. When the beans and meats are done, return all the pieces to the pan.
13. Heat a pan with the oil, over medium heat, brown the onion and garlic for 5 minutes and then stir into the pan
14. Remove the onion and skewered oranges
15. Bring to a boil and serve immediately, if desired, accompanied by white rice and sauteed cabbage.

Source: Terra

Rose

Rose James is a Gossipify movie and series reviewer known for her in-depth analysis and unique perspective on the latest releases. With a background in film studies, she provides engaging and informative reviews, and keeps readers up to date with industry trends and emerging talents.