Feijoada ( Portuguese pronunciation: Ã, [fej? u'ad? ] ) is a bean stew with beef and pork from Portuguese. These are generally prepared in Portugal, Macau, Angola, Cape Verde, Mozambique, Goa, India and Brazil, where it is also considered a national dish. However, the recipes differ slightly from country to country.
Its name comes from feijÃÆ'Â £ o , the Portuguese for "beans".
The basic ingredients of feijoada are peanuts with pork or fresh beef. In Brazil, it is usually made with black beans (Feijoada ÃÆ' Brasileira). The stew is best prepared on a small fire in thick clay pots.
Usually served with rice and a variety of sausages, such as chouriÃÆ'§o , morcela (blood sausage), farinheira , and others, which may or may not cooked in stew.
The practice of cooking bacon (pork) boiled with vegetables giving the origin of feijoada from Minho Province in Northern Portugal is a Mediterranean tradition that can be traced back to a time when the Romans invaded Iberia. The Roman soldiers would bring this habit to every Latin settlement, that is, all the Romanian provinces, the Latin Vulgar region of Europe (not to be confused with the modern state alone), and this heritage is the source of many of today's national and regional European dishes, such as cassoulet France, cassoeula Milan from Lombardy, Italy, Romania fasole cu ÃÆ' Â ¢ rna? me, the asturiana fabada from the Northwest Spain, and also the Spanish cocido madrileÃÆ' Â ± o and olla podrida, not to mention the non-Roman territory with similar traditions that may have originated from this thousand-year-old Roman soldier dishes such as tsholem and golonka Poland.
Fasolada, which is labeled a national dish of Greek associated with ancient Greek dishes nuts, vegetables, and grains, meatless, unlike Italian fagiolata and Portuguese feijoada, used as food and sacrifice for the Greek god Apollo during the Pyanopsia festival.
Video Feijoada
Varian
Many of the modern variants of this dish are based on feijoada recipes popularized in the Brazilian region of Rio de Janeiro, Sao Paulo, Recife and Salvador. In Brazil, feijoada (feijoada brasileira) is often regarded as a national dish.
feijoada Brasil
Registered for the first time in Recife, the state of Pernambuco, feijoada has been described as a national dish of Brazil, especially Rio de Janeiro, since other parts of Brazil have other regional dishes. The Brazilian version of feijoada (feijoada brasileira) is prepared with black beans, a variety of salted pork or beef products, such as pork ornaments (ears, tails, legs), bacon, smoked pork ribs, and at least two types of smoked sausage and beef jerky- hentak (waist and tongue). In some areas in the northeast, such as Bahia and Sergipe, vegetables such as cabbage, kale, potatoes, carrots, okra, pumpkins, squash and sometimes bananas are often added, at the end of cooking, over meat, so they are cooked by steam from peanuts and boiled meats. This stew is best prepared on a small fire in thick clay pots. The last plate had beans and pieces of meat barely covered by a dark purplish brown broth. It tastes strong, slightly salty but not spicy, dominated by black bean flavor and meat soup. It is customary to present it with white rice and oranges, the last one to aid digestion.
FeijÃÆ' Â £ o com arroz is rice and black beans without meat additives.
Depending on Brazilian territory, the type of beans used in feijoada varies. While in some areas like Rio de Janeiro or Minas Gerais, feijoada is usually prepared with black beans, others in Goias and Bahia chocolate or red are preferred.
As a feast of celebration, feijoada is traditionally served on Saturday afternoon or Sunday lunch and is meant to be a casual lunch. It is meant to be enjoyed all day and not eaten in a hurry. Food is usually eaten between large families and paired with shows such as watching football games or other social events. Due to its heavy and rich ingredients, feijoada is seen as a Brazilian soul food. In the city of SÃÆ'Â £ Paulo, feijoada is a common dish in restaurants on Wednesdays, especially in commercial areas. In Rio de Janeiro, the restaurant traditionally serves on Fridays. This dish is usually served with a choice among a wide selection of meats, such as pork, bacon, pig's ears, pig's feet, to meet customer needs. Other variations of feijoada, such as low-fat versions or vegetarian. This dish is often compared to American Southern Soul Food that shares many similarities in terms of ingredients and flavors.
According to legend, the origin of the Brazilian national dish, feijoada, comes from the country's history with slavery. Slaves should be working on this warm dish of black beans and pork leftovers given to them from their household. These remnants include pig's feet, ears, tails, and other parts that are considered unfit for the master and his family. However, this theory has recently been debated and considered to be more than modern advertising techniques for dishes rather than the basis for its origins. Instead, scholars argue that the history of feijoada traces back to the cultivation of Brazilian black beans. Due to the relatively low plant production costs and the simplicity of its maintenance, beans are the staple food among the European settlers in Brazil. Although black beans are eaten by the upper classes and the poor, the upper class enjoys greatly with a variety of meats and vegetables, similar to feijoada, while the poor and enslaved usually eat a mixture of black beans and cassava flour.
Maps Feijoada
See also
- Cassoeula
- Cassoulet
- Rice and nuts
- Fabada Asturiana
- Fasole cu cÃÆ' Â ¢ rna? me
- List of Portuguese dishes
- List of Brazilian dishes
- List of stews
References
Source of the article : Wikipedia
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