8 Curiosities about feijoada (and a delicious recipe for you)

One of the most famous dishes of Brazilian cuisine is feijoada, a mixture of pork, beans, rice and a good seasoning. And one of the biggest curiosities about it is that its origin is uncertain. Nobody knows, after all, if it was created by the slaves or the Portuguese. What few people argue is that feijoada is delicious.

O Incredible.club explains the arguments of each of the scholars and, as a bonus, teaches you how to make a delicious recipe.

Some say yes, and some say no. Defenders of the thesis that feijoada is genuinely Brazilian are based, among other things, on the book “Brasil 1500-2000: 500 anos de Sabor”, by historian Elda Romio. She says that the dish was created by the slaves with pork scraps left over from the plantation owners’ kitchens. Another historian, Câmara Cascudo, states in the book “História da Alimentação no Brasil” that the mixture of vegetables, vegetables and meat has been known since the Roman Empire. And that, in Portugal, feijoada had a version known as stew.

The origin of black beans is the USA. Even before falling into the taste of the plantation owners and African slaves, the product was already consumed by the Indians in their diet. However, they preferred cassava, seen as a more versatile food with which they could make a drink called cauim, at the time much appreciated by the colonists as well.

Scholars of the history of food indicate that feijoada was originally made with fresh meats, not savory dishes as we know them today. The technique of salting meat to maintain its properties is ancient and already used all over the world. However, in Brazil, who disseminated it were the pioneers. In addition to salt, they also mixed flour to provide food as a support for the long and exhausting journeys they made. This explains the use of farofa consumed along with feijoada.

Long before the mechanization and industrialization of the countryside, in the early 1900s, when feijoada was already a well-known dish in Brazilians, there was a division of tasks within families to make the delicacy. While the man took care of the pigs and slaughtered them, the women were responsible for planting and harvesting the beans to be used. In fact, there are 55 different species of black beans, only five of which are cultivated. The food is considered to be of high nutritional content.

Who came first? Portuguese or Brazilian feijoada? The answer will depend on whether the question is asked in Brazil or Portugal. The patrician delicacy is called Feijoada Transmontana, it originates in the region of Candedo, north of the country, and is made with white beans. The curious thing is that carrots and tomatoes are also included in the preparation, which is not usual in Brazil.

The orange was incorporated into the feijoada right at the beginning of its creation. The reason was to avoid scurvy, the disease that causes bleeding gums. According to historians, the lords ordered the fruit to be picked fresh from the tree. More recently, studies have shown that oranges contain substances that facilitate digestion and the absorption of iron present in beans.

In his book “Gastronomic Journey Through Brazil”, historian Caloca Fernandes states that the association of dishes depending on the day of the week is a Portuguese influence. That’s why not only on Wednesdays, but also on Saturdays, feijoada is the hottest thing ever. The same happens with Friday, when the “dishes of the day” are those made with fish for a religious reason of the Portuguese and incorporated by many Brazilians.

If you already want to skip this answer and go straight to the recipe below, go ahead. Nobody is watching. However, if the scale weighs on your conscience too, know that light feijoada helps, but not much. A normal portion of feijoada can contain about 1,000 calories, while light, 600. And that if no juice, soda or alcoholic beverage is consumed. Remembering that the daily consumption of calories for a woman per day is 2,000 calories. To be at peace with the scales, the way out is to avoid the fatty meats, whether traditional or light, leave the pork rinds aside and eat less. That way you can enjoy all the flavor without so much weight on your conscience.

INGREDIENTS

500g of black beans 500g of jerky 100g of bacon 250g of red meat (beef) 200g of tail 150g of ears 200g of feet 400g of ribs 2 sausages pepperoni or paio 2 tomatoes, skinned and chopped 1 cup of tomato paste 2 chopped onions 2 cloves of crushed garlic 1 bunch of chopped chives 1 bunch of cachaça parsley 4 bay leaves 3 oranges, peeled and cut into large wedges 1 generous dose of pinga Pepper and salt to taste

PREPARATION MODE

At least 12 hours before starting to cook, soak the salted meats and place them in the fridge. Also soak the beans. Change the water in both at least four times during this period. In a large, high pan, put some oil, bacon, onion and garlic and let it fry. Meanwhile, remove the meat from the water and give it a final wash. Put them in the pan with the onion and bacon and throw in the cachaça. Then drain the water from the beans, wash them and also pour them into the pan. When it starts to boil, pour in the tomato and extract, and put the seasonings. Stir and, with a large spoon, sink the orange segments. Adjust the salt and pepper, lower the heat and let it cook, replacing the water as needed. When you notice that the meats are softening, remove them and set aside. When the beans are cooked and all the meats are ready, mix everything and cover the pan letting it rest for about 10 minutes before taking it to the table. Serve with rice and side dishes of your choice, such as cabbage, fried bacon or farofa. Enjoy your food!

And you, do you know any other curiosity about feijoada?

Do you have any tricks or secrets to make the most popular dish in Brazil? Tell us!