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The “feijoada” – an icon of Brazilian cuisine – is a fusion of usual European cuisine with local products such as the black bean. It is a variation of the “cozido português”, of the Italian “cassoeula”, of the French “cassoulet” and of the Spanish “paella”. There is not an only recipe of “feijada” but there are various recipes for each region, and it is a complete meal because cooked beans are always served with lots of accompaniments such as “arroz branco”, “couve”, “farofa” or “farinha de mandioca”, pieces of peeled orange or “banana frita à milanese”.
“Pão de queijo ” and “mandioca frita” are very suitable to be served as a starter, with “caipirinha” and very cold beer. A good choice for the end of the meal is a sweet and fresh dessert such as mousse, pudding or ice cream.

Ingredients
• 1,5 Kg black beans
• 2 onions
• 4 garlic cloves
• 1 bay leaf
• corn oil
• salt
• chilli pepper
• 1 kg pork (loin, neck, leg)
• 1,5 Kg sausage
• 1,5 kg pork ribs
• 500 g portuguese sausage
• ears, feet, nose, tongue, tail and pork skin
• beef jerky
• corned beef
• jerky

Preparation method

1. Allow washed beans to soak the day before or at least a couple of hours before cooking.
2. Add the bay leaf and cook the beans with a lid in boiling water to cover over medium heat until soft.
3. Sauté the onion and garlic in a little oil and set aside.
4. Cut the meat (except the sausage) into 3 – 4 cm cubes and cook in a little oil on medium heat covered. The different meats have different cooking times so must be cooked separately.
5. Add the sautéed onion mixture, the raw sausage, the cooked meat, the sliced portuguese sausage and the hot pepper to the cooked beans. Reduce heat to low and simmer uncovered for 1 hour, until slightly thick. If it is necessary to thicken the broth mash about a ladle of beans with a fork and return to pan.
6. Adjust the salt.
7. It gets better the next day and can also be frozen.

This recipe serves 20 people and must be accompanied by: 2 Kg “arroz branco”, 1,5 Kg “couve”, 1 Kg “farofa”, 2 Kg peeled oranges or 20 “bananas à milanesa”.

Posted on: 11 November 2011

The fig tree was introduced in Brazil at the beginning of the 16Th century by the Portuguese colonizer, and quickly spread throughout the Country. The main production, however, is concentrated in the States of São Paulo, Minas Gerais, Rio Grande do Sul and Santa Catarina. In these States fig tree cultivation and the production of sweets from figs represent an important part of the local economy and of the local gastronomic identity.
It is said that green fig preserve was one of Portuguese Imperial Family (in Brazil) favourite sweets.

Ingredients
• 500 g unripe figs
• 100 g sugar
• 1 teaspoon salt

For the syrup:
• 600 g sugar
• 7 cloves

Preparation method

1. Place the figs on a dishcloth with 100 g of sugar and salt. Wrap them in the dishcloth (or use a cloth bag). Rub them gently for a few minutes to clean well and to strip the skin of the figs.
2. Rinse figs under running water and, if desired, use a knife to scrape/peel the fruit. I use figs (from my house garden) with a very thin skins and do not need to be peeled.
3. Trim the excess stem. Make two shallow cuts (a cross, 1 mm deep) on the opposite side to the stem.
4. Place washed figs in a pot and cover with about 1.5 litres of water. Bring to a boil and cook for 5 minutes over a high heat.
5. Turn off the heat and let them cool completely in the water.
6. Drain, return the figs to the pot and cover again with about 1.5 litres of water. Cook over a high heat until the figs become tender. It may take more than 30 minutes, depending on their quality and size.
7. Let them cool completely in the water, then drain. Return the figs to the pot, add 600 g of sugar, cloves and 1.5 litres of water. Cook over a high heat, stirring occasionally, until a thick syrup is formed (105 ° -106 ° C). It takes about 30 minutes.
8. Serve as a dessert or snack, accompanied by a fresh cheese or a cream cheese.

Notes:
• It will taste better after a few days, and they can be kept in the refrigerator for more than 15 days.
• To keep the figs preserve for a long time: fill jars with figs and cooking syrup, close jars, then process filled jars longer than 10 minutes in a boiling-water bath.

Posted on: 08 June 2016