ge@mcnc.UUCP (George Entenman) (01/31/85)
Does anyone have a recipe for feijoada, a Brazilian dish based on black beans, pork, etc? I'm especially interested in a substitute for 'farinha de mandioca'. George Entenman Microelectronics Center of North Carolina uucp:decvax!mcnc!ge
bussell@ucla-cs.UUCP (02/06/85)
> > Does anyone have a recipe for feijoada, > a Brazilian dish based on black beans, pork, > etc? I'm especially interested in a > substitute for 'farinha de mandioca'. > > George Entenman > Microelectronics Center of North Carolina > uucp:decvax!mcnc!ge The "Dictionario do Folclore Brasileiro" states that 'it would be impossible to list all the ingredients that go into a Feijoada, but the standard items are beans, sausagess of different varieties, jerked beef, pork, cured meats, bacon, tongue and the ear, foot and tail of a pig.' In Bahia and the Northern Sections, vegetables such as pumpkin and kale are included in the recipe, as well as orange juice. The beans used in the Northern feijoada are the type known as mulatinho (light brown) while in Southern Brazil (Rio, Sao Paulo and further south) the black beans are used. Most families have their own recipes and ideas as to what constitutes a good Feijoada. However, while recipes and ingredients vary slightly, one style of serving the Feijoada is observed throughout the country. The cooked meats are separated from the beans, then sliced and arranged attractively on a platter. Traditionally the tongue goes in the centerof the platter and some of the bean liquor is ladled over the meats. The beans are served from a tureen. Sliced oranges are served with the beans and often a pepper and lemon sauce to which a small amount of the bean liquor has been added, together with thin rounds of sliced onions. The Brazilian equivalent of rum (since I don't hava a cedilla in my type font I can't spell cachaca properly) or a mixed drink (batida) made with it is served as a digestive aid (?). Rice and the manioc (yucca root) meal is generally at hand to soften the bright flavors of the beans and meat. A variation for the American marketplace is: FEIJOADA (Sufficient for 12 to 15 HUNGRY people) 5 cups black beans 1 lb lean beef cut in half 1 lb jerked beef 1/4 lb lean bacon 1 small smoked beef tongue 1 T shortening 1/2 lb Canadian bacon 2 large chopped onions 1 lb fresh pork sausages 3 crushed garlic cloves 1 lb corned spareribs 1 chopped tomato (optional) 1 lb smoked sausages or 1 T chopped parsley (optional) Portuguese sausages 1 crushed hot (red) pepper 2 pig's feet 1. Pick over the beans, wash and soak overnight in cold water. 2. Soak jerked beef, tongue, Canadian bacon overnight in separate pans of water. 3. Next morning drain the beans (if any liquid remains) cover with fresh cold water and cook for about 2-1/2 hours in a covered saucepan, adding water as needed to keep the beans covered. When beans are cooked and tender, remove about 1/4 cup of bean liquor and set aside to cool, if you are planning to prepare the special hot pepper and lemon sauce. 4. Meanwhile, as the beans are cooking, prepare the meats as follows, always removing them from the liquid in which they were cooked: a) Drain the jerked beef, cover with cold water, bring to a boil and simmer for 1 hour or until fork tender. Remove, cut into 1 inch strips and set aside. b) Parboil the tongue long enough to be able to remove the skin, and set aside. c) Prick fresh sausages, parboil and set aside. d) Parboil Canadian bacon, spareribs, smoked sausages and pig's feet and set aside. 5. Place all the meats, except the fresh pork sausages, but including the beef and bacon, in a very large saucepan, cover with warm water, slowly bring to a boil and simmer until meats are tender (about 1-1/2 hours). 6. Drain all the meats and add to the beans with the pork sausages. Simmer until meats are very tender and beans are soft enough to mash easily. Season with salt. 7. About 1/2 hour before serving melt the shortening in a large skillet and gently saute' the onions and garlic. If the optional ingredients are used they should also be saute'ed at this time. 8. Add about 2 cups of the beans and mash with a wooden spoon or mallet. 9. Pour about 2 cups of the bean liquor over the mixture, simmer until mixture thickens, then return to the pot containing beans and meat. 10. Simmer until thoroughly blended, about 1/2 hour. 11. Taste and correct the seasoning. TO SERVE: Remove the meats from the beans and slice so that each person may have a small portion of the various kinds of meat. According to long established custom, place the tongue in the center of the serving platter and the smoked meats at one end while the fresh meats are arranged at the other end. Moisten the meats with a small ladle full of the bean liquor. The beans are served in a soup tureen or deep serving dish. The guests help themselves to an assortment of meats and places a serving of rice to one side of the plate. The beans with their rich sauce are ladled over the rice while manioc meal (or manioc saute'ed in butter with onions and other goodies - together called Farofa) is sprinkled over the beans and/or meats. Sliced orange and shredded, cooked kale or collard greens accompany the Feijoada as well as the hot pepper sauce and a batida (or two). The pepper and lemon sauce is made by mashing together 3 or 4 small hot peppers along with 1/2 teaspoon salt, 1 sliced onion and a garlic clove until it is a paste. Add 1/2 cup of lemon juice and let the mixture stand for about 1 hour before using. (This sauce cannot be kept long because it ferments.) Some Brazilians I know in this country, under the direst of straits, will use slightly toasted Farina to substitute for Mandioc. Preparing a Feijoada is a labor of love and well worth the effort. Finally, an approximation to the foregoing recipe can be made with various smoked and corned beef pieces, approximating a kosher(?) Feijoada.
nemo@rochester.UUCP (Wolfe) (02/07/85)
> Does anyone have a recipe for feijoada, > a Brazilian dish based on black beans, pork, > etc? I'm especially interested in a > substitute for 'farinha de mandioca'. > > George Entenman While I don't have my box of recipes at hand, the two main differences between black bean soup and feijoada are the use of chorizo (a spicy Latin American sausage) and a whole orange in the soup. If you can't find chorizo, another spicy sausage may be used (cut into bite-sized peices). Nemo
jeff@rtech.ARPA (Jeff Lichtman) (02/10/85)
> > Does anyone have a recipe for feijoada, > a Brazilian dish based on black beans, pork, > etc? I'm especially interested in a > substitute for 'farinha de mandioca'. > > George Entenman > Microelectronics Center of North Carolina > uucp:decvax!mcnc!ge "Mandioca" sounds like "manioc", or tapioca. "Farinha" sounds like "farina", meaning "fine meal" or "flour". Thus "farinha de mandioca" probably means tapioca flour. If you can't find this, "The Joy of Cooking" by Irma S. Rombauer and Marion Rombauer Becker says that 1 1/2 teaspoons tapioca flour is equivalent to 1 tablespoon all-purpose flour when used in sauces that are not going to be frozen. The book also warns against boiling sauces made from tapioca flour, as they become stringy. -- Jeff Lichtman at rtech (Relational Technology, Inc.) aka Swazoo Koolak
nemo@rochester.UUCP (Wolfe) (02/13/85)
> > Does anyone have a recipe for feijoada, > > a Brazilian dish based on black beans, pork, > > etc? I'm especially interested in a > > substitute for 'farinha de mandioca'. > > George Entenman > probably means tapioca flour. If you can't find this, "The Joy of > Cooking" by Irma S. Rombauer and Marion Rombauer Becker says that > 1 1/2 teaspoons tapioca flour is equivalent to 1 tablespoon all-purpose > flour when used in sauces that are not going to be frozen. The book > also warns against boiling sauces made from tapioca flour, as they > become stringy. > Jeff Lichtman at rtech (Relational Technology, Inc.) In fact, the way some Brazilian friends of the family taught us to cook it did not use any flour at all. If the sauce was too thin, we just mashed a few of the black beans and presto, it was thickened! (I suspect that there are as many ways of making feijoada as there are Brazilians). Nemo