A-Z OF WORLD; HERE IS BRAZIL!

FEIJOADA

This dish is regarded as Brazil’s national dish and in fact is very international in its ingredients. The beans and hot peppers come from Mexico, the meats from Portugal and the recipe from African cooks. Only the Cassava that it would be traditionally served with is native Brazilian.

INGREDIENTS

400G diced pork

350g black beans, pre soaked and cooked

250g smoked sliced sausage

2 chopped onions

4 cloves chopped garlic

200ml chicken stock

2 bayleaves

2 handfuls fresh chopped

Parsley

1 chopped paprika pepper or chilli pepper to taste (optional)

Salt and pepper

METHOD

1. Cook the pre soaked beans as packet instructions until tender, Drain and reserve approx 100ml of the bean cooking liquor.
2. In separate pan, sauté and brown pork with onions and garlic. Add the sausage and simmer 10 mins.
3. Add the beans and rest of ingredients (keep some parsley for garnish) including bean liquor and simmer gently covered for 30 mins or until the pork is tender.
4. Add the salt and pepper just before serving
5. Traditionally, African cooks remove about 100g/ half a cup of beans and mash them well and return to the pan to thicken the juices.
6. Serve with boiled and mashed Cassava if you can find any, or normal mashed potato or rice.

CHEFS TIPS

1. Make sure you get the right black beans used in Western style cooking, not confused with the oriental style fermented black soybeans.
2. I got some from Wanneroo markets, soaked over-night , then only took 1.5 hours to simmer until tender.

 

Brendan Murphy has travelled and worked all around the world as a Chef and has taught cookery for over a dozen years at TAFE.  He will be offering Chef-Explorer Taster and Nutrition classes in Ellenbrook this summer.