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MAIN DISHES
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"PRATOS
PRINCIPALS"
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| The "national dish" of
Brazil is "Feijoada". It is traditionally served on a Saturday
and it is a festive meal to share with family and friends. Here is a recipe
adapted to North American ingredients featured in National Geographic
Traveler magazine, July/August 1999 issue. FEIJOADA (BRAZILIAN BLACK BEANS) 8 cups dried black beans 3 lbs carne seca (Brazilian salted cured beef) 2 lbs sweet sausage (you can use Portuguese choriço ) 2 lbs baby back ribs 2 bay leaves 1 large onion 2 cloves garlic 3 tbsp olive oil The night before, soak the beans in a large bowl with water to cover at least 3-4 inches. Soak the carne seca in water to cover. The next morning, drain the beans and place in a large pot with water to cover by at least 3 inches. Bring the beans to a boil in medium heat. Meanwhile, cut the carne seca into 1-inch pieces. Cut the sausage into 1-inch pieces (if using Portuguese sausage, you can prick it with a fork and simmer it for ten minutes in enough water to cover, then cut it). Cut the ribs into 2-rib sections. Add the carne seca, sausage, ribs, and bay leaves to the beans. Simmer for about 2 hours or until soft, stirring from time to time, adding water as necessary to keep beans covered. Keep an eye on the beans so they don't burn at the bottom! Chop the onion and garlic. Heat the olive oil in a cast iron skillet over medium heat. Add the onion and garlic and cook until golden brown. Add two ladlefuls of beans and mash them. Put this back into the pot. It will thicken and season the beans. Continue to simmer gently for at least another hour, adding water as necessary. A good feijoada should have a creamy consistency when done. Remove the bay leaves. Some people take the meats out at this point and serve them separately on a platter. Leaving the meats in with the beans will keep them hot. To serve feijoada, put a mound of rice on your plate and place a ladleful or two of feijoada on top. Arrange oranges and couve around the sides. Sprinkle the beans and couve with farofa and add a spoonful of hot sauce to the side. Serve the feijoada and garnishes in ceramic bowls and platters to add some authenticity! It is customary to have a few slices of oranges after your feijoada to help with digestion.
GARNISHES:
FAROFA (TOASTED MANIOC MEAL) This is a simple recipe for toasted manioc meal - "farinha de mandioca".... it is called "farinha" because it looks like saw dust! 4 tbsp of butter 3 cups manioc flour salt to taste Melt the butter in a heavy skillet. Add manioc meal and cook over low heat stirring constantly until golden. Sprinkle with salt to taste. Serve in a small ceramic bowl.
COUVE A MINEIRA (BRAZILIAN STYLE COLLARD GREENS) 4 to 5 bunches of collard greens (or kale) butter (use 1/2 cup for every cup of shredded collards) Wash the collard greens. Remove the stems and roll the leaves tightly together. Slice into very thin strips with a sharp knife. Just before serving, melt the butter and add collard greens. Cook over high heat stirring constantly until collard greens just start to wilt. Sprinkle with salt and serve. ARROZ (BRAZILIAN STYLE RICE) 4 cups long grain rice (Uncle Ben's is good!) 8 cups water 1 medium onion, chopped 3 tbsp olive oil salt to taste Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until limp. Do not let it brown! Add the rice and saut é until the grains become shiny. Add the water, cover the pan, and cook over low heat until all the water is absorbed and the grains are tender. Serves 12 |
