☆ "Feijoada" is Brazil's national dish ☆

Would you go to Paris and not try French pastries?? Would you visit Germany and not taste Weiner schnitzel??  Would you go to India and not order curry??  Then you certainly shouldn’t miss Feijoada when you go to Brazil..

The most typical dish of Brazil’s cuisine, “Feijoada ” is a Saturday luncheon tradition and requires careful preparation..

It is much more than a meal–it is a social gathering with a number of people surrounding the boiling pots where a great variety of ingredients and seasonings melt in perfect harmony..

The name is derived from the Portuguese word for bean, ‘feijão’.. Originally from the colonial ages, this black bean delicacy was a dish prepared by the slaves, who used remainders and leftovers of pork and cow meat generously “donated ” by their proprietors..

Basically it’s a thick mixture of beans, fresh and smoked meats plus, garlic and onion and seasonings..

Whilst it was invented by plantation slaves in the 19th century, who mixed their masters’ pork leftovers and off-cuts (including pigs’ ears, tails and trotters) with the black beans which were used to feed the animals, it has evolved to include Portuguese and native Indian influences..

Nowadays, Feijoada is much more elaborate.. There are many options, including  the selection of ingredients, the ritual to extract the salt from the meat, the softening of the black beans, the cooking itself, the exact seasoning and some secret tricks that can make it become lighter in taste..

In particular, the Portuguese added the linguiça (sausage), and the Indians added the farofa (toasted manioc meal)..

Today it’s traditionally served with rice or toasted manioc meal..

Black beans are most commonly used, but depending on the region, Feijoada can be made with any dried bean..

Some regional feijoadas may be accused of not being the ‘true’ feijoadas, i.e. Feijoada Completa, as the peoples of the various regions use whatever local produce which is available, but whatever the modifications, the basics are the same, so we are going to commit the sacrilegious act of including a couple of these counterfeit recipes..

There are more “Feijoada” Recipes in Brazil than Brazilians living in the US!!

Feijoada is more than a Brazilian dish.. Though in South States it belongs to the winter dish, it is served the whole year..

The most important thing to remember when you prepare/serve/eat it is not the ‘right’ ingredients..

Keep in mind that you are celebrating something.. Or better… anything..

The good talking, the Brazilian sounds, the loud chatting, the contagious gladness – they are all part of this delicious ‘ceremony’..

After the ingredients list (you can vary them almost ‘freely’ according to your circumstances and personal taste) you will find ‘how to’ directions step-by-step..

“Feijoada” Complet

Ingredients:

• 225g/8oz Salt Pork, cut into 2.5cm/1-inch cubes
• 1 tbsp Vegetable Oil
• 1 Onion, chopped
• 2 Garlic Cloves, crushed
• 400g/14oz dried Black Beans, soaked overnight
• 450g/1lb Portuguese sausage (Linguiça)
• 225g/8oz Lean Smoked Ham Hock
• Salt and Black Pepper
• 2 Bay Leaves
• 1 small Orange, washed and cut in half
• 960ml/32fl.oz. Water (approx)
• 450g/1lb Corned Beef, cut into 5cm/ 2-inch cubes
• 2 Oranges, peeled and sliced to garnish

Preparation:

1. Place the salt pork in a saucepan of cold water, bring to the boil and continue to boil for 5 minutes.

2. Meanwhile, heat the oil in a large saucepan add the onion and garlic and sauté until light golden brown.

3. Drain the beans and salt pork and add to the onion mixture together with the sausage, ham hock, salt, black pepper, bay leaves, halved-orange and water.

4. Mix well, bring to simmering point then cover and simmer for 1 hour or until the beans are tender, stirring from time to time and adding more water if necessary.

5. Add the corned beef, mix well and continue to cook for a further 1 hour, adding more water if necessary.

6. Serve hot with the sliced oranges and accompanied with rice and/or toasted manioc meal.

French “Feijoada“

Ingredients:

• 1 tbsp Vegetable Oil
• 1 Large Onion, chopped
• 1 tbsp freshly chopped Parsley
• 50g/2oz Spring Onions, chopped
• 2 boned Duck Breasts, skinned and cut into 5cm/2-inch cubes
• 675g/1½lb boned Shoulder of Lamb, cut into 5cm/2-inch cubes
• 225g/8oz Smoked Sausage, cut into 5cm/2-inch lengths
• 2 large Tomatoes, chopped
• 1 tbsp Tomato Puree
• 120ml/4fl.oz. White Wine
• 400g/14oz dried White Beans, soaked overnight,
• Salt and Black Pepper
• 1.1L/40fl.oz. Water
• 2 whole Cloves
• 2 Onions, cut into wedges
• 450g/1lb Carrots, peeled and cut into 5cm/2-inch lengths
• 1 Chayote Squash, peeled, cores and cut into 5cm/2-inch cubes
• 2 Sticks of Celery, cut into 10cm/4-inch lengths

Preparation:

1. Heat the oil in a large saucepan add the onion, parsley, and spring onions and sauté until golden brown.

2. Add the duck, lamb, and smoked sausage and sauté for 3 minutes.

3. Add the tomatoes, tomato puree, wine, drained beans, salt, black pepper, water, cloves, and wedged onions. mix well, cover and simmer for 1½ hours or until the beans and the meat are tender, stirring from time to time and adding more water if necessary to ensure that the beans are completely covered during the cooking.

4. Add the carrots, chayote squash, and celery, mix well and continue to simmer for a further 15 minutes or until the vegetables are just tender.

Serve hot with rice and/or toasted manioc meal.

Collard greens

• 2 tablespoons canola oil
• 3 cloves garlic, crushed
• 2 bunches collard greens, washed, shredded
• 1 teaspoon salt

Heat the oil in a large frying pan and sauté the garlic until light golden brown. Add the collard greens and salt. Stir-fry over medium-high heat for 3 minutes or until greens are tender; do not overcook. Serves 4-6..

Brazilian rice

• 4 tablespoons canola oil
• 1 yellow onion, finely chopped
• 3 cloves garlic, crushed
• 3 cups white long grain rice, washed, drained
• 4 cups boiling water
• 1 bay leaf
• 2 medium tomatoes, chopped (optional)
• 1/2 teaspoon salt

In a 4 quart pot, heat the oil over medium-high heat and stir-fry the onion and garlic until golden. Pour in the rice and stir for 2 to 3 minutes. Add the water, bay leaf, tomatoes and salt. Return to a boil and continue stirring until almost all the water is evaporated, about 5 minutes. Cover the pot and reduce the temperature. Simmer for 20 minutes or until the rice is cooked. Serves 4-6.

Manioc meal with butter and egg

• 2 tablespoons butter or margarine
• 1 small yellow onion, finely chopped
• 2 eggs
• 2 cups manioc flour
• 2 tablespoons Italian parsley, finely chopped
• 1/2 teaspoon ground black pepper

Melt the butter in a large frying pan and sauté the onion until golden brown. Add the eggs and scramble until firm and separated in small pieces. Add the manioc meal, parsley, salt and pepper, stirring well until lightly browned. Serve with any bean dish. Serves 6-8.

Where eat Brazilian food in France:

Restaurants

L’AREA (Bar – Restaurant)

10, rue des Tournelles – 75004 Paris
Tél: 01 42 72 96 50

BOTECO DO BRASIL

9 rue Henri Rene – 34000 Montpellier
Tél: 04.67.22.23.41

BOTEQUIM BRASILEIRO

1, rue Bertholet – 75005 Paris
Tél: 01 43 37 98 46

BOCAFINA SAVEURS DU BRESIL

Traiteur du restaurant interne  de l’Ambassade du Brésil

Tél : 01 45 65 18 27

BRASIL TROPICAL MONTPARNASSE

36, rue du Départ – 75015 Paris
Tél: 01 42 79 94 94

BRAZIL CAFÉ

Plage Portissol – Esplanade Frédéric Dumas – 83110 Sanary-sur-Mer
Tél: 04 94 88 42 56

CASA DO BRASIL

62, bd Beaumarchais – 75011 Paris
Tél : 01 43 38 35 41

CAFE CARIOCA

BAR-RESTAURANT ( traiteur et soirées privées sur demande )
124 rue de TURENNE, 75003 Paris
Tél : 01 42 71 37 62

CHIQUITA BACANA

42, Rue Saint Sebastien – 59000 Lille
Tél. 03 20 51 12 90

CLUB DO SAMBA

Tous les dimanches, à partir de 19h
3, rue Clauzel – Paris 75009
Tél: 01 48 78 40 63 ou 06 08 92 87 71 – mail: josecesar.vieirabrag@free.fr

COPACABANA (Traiteur et Restaurant)

18, Rue Rodier – 75009 Paris
Tél: 01 48 78 06 86

EL PARADOU

RN15
27600 – Saint Pierre-la-Garenne (entre Gaillon et Vernon)
Tél: 02 32 52 57 19

FAVELA CHIC

18, Rue du Faubourg du Temple – 75011 Paris
Tél: 01 40 21 38 14

GABRIELA (Restaurant, Epicerie, Traiteur)

23, rue de Maubeuge, 75009 Paris
Tél : 01.42.80.28.14.

LA BONITA (Restaurant)

112, Grand Rue Saint-Michel – 31400 Toulouse
Tél: 05 62 26 36 45

LE BLUE NOTE (Bar Musical)

14, Rue Muller – 75018 Paris
Tél: 01 42 54 69 76

LE BRASILIA

4, rue de Vaugirard – 75006 Paris
Tél: 01 40 51 04 92

LE CARAJAS

24 Rue des 3 Frères – 75018 Paris
Tél: 01 42 64 11 26

O BRASIL

10. rue Guénégaud – 75006 Paris

O’BRASIL

174, Rue Clémenceau – 59000 – Lille
Tél 03 20 50 56 07

PAU BRASIL

32, rue de Tilsitt – 75017 Paris
Tél: 01 53 57 77 66

RESTAURANT BAHIA (Bar, traiteur)

13, rue Joseph Maistre – 75018 Paris
Tél.: 01 53 28 16 50

RESTAURANT MUSICAL VIA FORTALEZA

8, Rue Montaigne
31830 Plaisance du Touch
05 62 48 16 16
mail : viafortaleza@hotmail.fr

TERRA SAMBA

6, Passage Thiéré – 75011 Paris
Tél: 01 48 07 80 05

TROPICAL PLUS (Bar, cafétéria)

2 rue Villars, 30000 Nîmes
Tél : 06 98 22 20 04

VIA BRASIL (boîte brésilienne)

22, avenue Jonchère – 78170 – La Celle Saint-Cloud

VILA VERDE (Churrasco)

62, Avenue de Verdun – 94000 Pont de Créteil
Tél: 01 48 99 20 20

VIVA BRASIL

24, Route Départamentale – 68390 Sausheim
Tél.: 03 89 61 51 00
Dîner-Spetacle sur reservation

Traiteurs

BOCAFINA SAVEURS DU BRESIL

Traiteur organisateur de réceptions

Traiteur du restaurant interne  de l’Ambassade du Brésil

www.bocafina.com

contact@bocafina.com

Tél: 01 45 65 18 27

CLAUDIO LUIZ FREITAS

Tél: 01 42 78 50 97 – E-mail: cajuina@noos.fr

FAVELA CHIC

Tél: 01 40 03 02 52

INACIA STAMM

106, rue Jules Guesde – Levallois
Tél: 06 33 68 83 00

JURACI DA SILVA

Tél: 06 11 98 51 09/ 01 43 20 28 99

LA BRASILIANA

Soirée privée, évènements et Cocktails
Tel: 06 50 16 38 17
luluana@hotmail.com

LES DELICES DE FA

11, rue du Printemps – 75017 PARIS France
Tél: 01 47 30 41 49 – 06 60 54 18 79 / Fax: 01 47 30 46 97
Mail: contact-lesdelices@lesdelicesdefa.com
Organisation de déjeuners, dîners ou cocktails “à la carte” à partir de 20 personnes.

http://www.lesdelicesdefa.com

ROSANE MAZZER

Tél: 06 33 68 83 00

TERESA RAMO

Petits-fours brésiliens
Tél: 06 98 23 83 66

By: http://www.bresil.org