LOCATION: Recipes >> Ethnic >> Feijoada is traditionally served with some collard greens, rice,
Feijoada is traditionally served with some collard greens, rice,
farofa, and some sauce. Farofa is made of ground mandioca (manioc?
I don't know how to say it in English). It tastes about like sawdust,
with approximately the same moisture content. I am told that the
way to eat all this is to put some feijoada on your spoon, with a
little rice, and a tiny bit of farofa, and eat them together.
1 quilo feijao preto (1 kilo black beans)
1 q linguica de porco (pork sausage)
1 q lombo salgados (lombo is the back (lumbar?) of a pig and salgado is salted)
1/2 q carne salgado (dried, salt meat)1/2 q carne salgado (dried, salt meat)
2 paios (portuguese sausage, large and short, smoked, very little fat in it)
2 orelhas (pig ears)
4 pes de porco (pig's feet)
1/2 q do costeleta salgado (salt ribs)
250 g toucinha defumado (like bacon, but but not sliced, in a chunk)
1 lingua defumado (smoked tongue)
3 cebolas med. picadinho (onions, chopped medium fine)
4 dentes de alho esmasgado (cloves garlic, smashed)
1 ou 2 folhas de louro (bay leaf)
pimenta do reino (black pepper)
malagueta ( a very hot red pepper)
All the salt meat above are the dried kind.
1/2 q carne fresca (fresh meat, probably beef)
1 q costeletas do porco (pork ribs)
The day before, put the salt meat in water, and soak, changing
water frequently to get the salt out. Put all meat in a roasting
pan in a slow oven for about 40 min. Drain excess salt. Soak the
beans in cold water for several hours or preferably overnight.
Cover beans with water, put on stove to cook. In a stew pot, put,
in alternating layers: beans, dried meat, tongue, and all other
meat and bones. Cook in low fire and check to see if it's cooked.
In a separate pan, fry in oil over low heat cow meat, pig ribs,
which are seasoned with lemon juice, onions, garlic, pepper. Watch
the salt. When golden, add all other ingredients, which by this
time should be already cooked.
Add water slowly, as necessary to make a thick stew that is well
To serve, cut the meat into parts and place on a tray, apart: back
in slices, dried meat, tongue, fresh meat, fresh ribs, and smoked
bacon. The sausage and portuguese sausage in pieces, ears, feet,
bones, and the others that have been
used are left in with the beans. Serve with fresh orange slices ( an acid type
is better than a really sweet orange), farofa, white rice, and collard greens.
Take some of the liquid from the beans, in a small bowl, and add
lots of pepper sauce, some vinegar, olive oil, scallions, onions,
diced tomato, garlic, lemon juice, 10 or so malaguetas, and salt.
4 bunches of collard greens
3-4 tbsp pork fat
Wash well, remove the hard stem, and roll the leaves into a cylinder,
slice thinkly. Warm the oil in a heavy pan. Cook the greens in the
oil, moving it around a lot until the green of the leaves get darker
(about 10 min).
Serve in a separate bowl.
This is an alcoholic drink customarily served with feijoada, they
tell me. It calls for pinga, a drink made from fermented sugar
cane, and which smells very nasty, but then all alcoholic drinks
smell nasty to me. Since one can't get pinga in this country, my
parents use vodka.
1/2 cup lemon juice
1 cup cachaca or pinga (regional names for same drink)
1 tbsp sugar
My friend tells me that better than using lemon juice is to take
a whole lemon, grate off most of the rind, put the remaining entire
lemon in the blender, and strain it afterward.
Put everything in a blender.
How does this recipe taste?
||Ease of Prep: (n/a)
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