Feijoada recipe

Brazilian feijoada is made of mix black beans, meat and is served with farofa, rice, cabbage and sliced orange. The most popular origen of feijoada is from slaves. They used rest of pigs, given by their owner, and mix it with beans and other ingredients.

Feijoada 

1 pound of black beans

1 pound of smoked sausage

1 pound of carne seca or 1/2 pound of bacon

4 pork shoulder bones and ears

2 small onions

2 garlic cloves

2 large bay leaves

2 cups of beef stock

olive oil

salt and fresh pepper

very hot pepper sauce

How to prepare:

Wash beans well and then leave them soaking in 1 liter of water overnight. On the next day, cook the beans and water on low heat for about an hour with the beef stock.

While the beans are cooking, cut the meats into bite size chunks, put them all in a pan, cover them with water and boil them for about ten minutes.

Chop the onions and the garlic finely and mix in random herbs and spices (a spice mix for salads would work well here). Heat three spoons of oil in a frying pan and fry the onion mixture until it caramelizes. Add a ladle full of beans (which at this point should be soft) and mash it together with the fried onion mixture. Put the bay leaves into this mush and let it fry for a few minutes. Pour everything back into the beans.

Put the strained meats into the beans and add a cup of water. Stir.

Add salt and hot pepper sauce to taste.

Serves 5 over rice. Can and should be served with peeled oranges and boiled, salted and shredded collard greens. To drink, prefer beer or caipirinha.



Brigadeiro recipe

Brigadeiro is a brazilian candy, created in 1940 in honor to Brigadeiro Eduardo Gomes, candidate for the presidency of the republic. This candies were served in meetings to promove the candidature. So this candy was called Brigadeiro.

Brigadeiro Recipe

Ingredients:
1 can sweetened condensed milk
2-3 Tablespoons chocolate milk powder
1 Tablespoon butter
Chocolate sprinkles or granulated sugar
Tiny paper candy cups

Method:
Combine first three ingredients in a heavy pot and stir constantly over medium heat, bringing to a boil.
Continue stirring about two minutes - or until mixture thickens enough to coat the bottom of the pan.
Remove from heat and carefully scoop hot mixture out of pot into a separate bowl to cool.
Cool completely.
Coat hands with butter and scoop out a tablespoon sized amount into the palm of your hand. Roll into a small ball, roll the ball in sprinkles or sugar and let rest in paper cup.

Brazilian food: a little bit of history

The Brazilian cuisine it’s a mix of European ingredients, and other people like Indians and Africans. Many of techniques to prepare the dishes, and many ingredients, are of Indian origin. They’ve been adapted by slaves and Portuguese, over the years, by replacing of local ingredients. A great example about this is Feijoada, a tradicional dish.

The Indian feeding was based on cassava, in form of flour and beijus (a kind of cassava’s pancakes), but also fruits, fishes, corn, potato, hunting and mash. The African feeding includes rice, beans, different kinds of meal (like elephant and buffalos) and couscous. This people preparing their foods baking, roasting, besides using pepper, sauces, vegetable oils such as olive oil-for-palm.