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Feijoada recipe
- Cuisine: Brazilian
Edna Barzel, of Cafe Brazil, talks about Brazilian cuisine.
How has your heritage influenced your cooking?
My mother is a big influence to me, growing up she would always cook traditional meals and treats for us. Everything she cooks is delicious and it would be offensive if you don't finish eating the plate she serves you. I reference back to her cooking style when I create my dishes, as the best meals are always the ones cooked at home with passion and love.
Why is this dish representative of Brazilian food/cuisine?
Feijoada is the ultimate representation of Brazilian food/cuisine because this dish comes from the era of the slaves. The slaves would receive the leftover pieces of pork (ears, tails, foot etc), which the farm owners would refuse to eat, and they would cook a stew with black beans. Today the nation has adapted this traditional stew to using the best parts of the pork and meats to make the beautiful Feijoada dish we all love today. Every Wednesday and Saturday is typical to eat Feijoada in Brazilian restaurants.
How closely will you be following the World Cup?
Very closely, rest assured I won't miss a single match. We are organizing to install a TV in our Cafe on Bondi Road so all the fans can watch while enjoying their favourite meals. And for the finals I will be watching it in Brazil.
Is food or football more important to Brazilian people?
This is a difficult question to answer, as you can't choose one over the other. Football and food are like your religion. Both together are a good combination.
If you could cook a meal for one of y
Ingredients
1 kg of varied pork sausages (smoked sausages, chorizos)
1½ kg smoked beef
Bacon or speck, cut into chunks
400g smoked loin
1 kg dried beef chopped into chunks and soaked in cold water for a few hours (Brazilian dried beef can be found in Petersham butchers)
Small red chillies, to taste
Salt
3 bay leaves
1 kg black beans, rinsed
Onion and garlic, finely chopped
Olive oil
Preparation
Add black beans to a medium sized pot (or pressure cooker) with salt, garlic and bay leaves. Cut the chorizos and the other meat in small cubes add to the pot.
Pour over water to just cover and add chillies, bay leaves and season with salt.
Bing to the boil and simmer, covered for about 2 hours.
In a separate pan, sauté onion and garlic in olive oil until softened and add to feijoada.
Cook for another 15 minutes.
Serve with farofa.
Note:
To make the feijoada creamy, liquefy ½ cup of black beans in the blender and add to the feijoada. You can also add 500g of smoked ribs.
If you enjoyed this Feijoada recipe then browse more Brazilian recipes, meat recipes and our most popular hainanese chicken rice recipe.
Brazilian Restaurants
Displaying 10 of 32 Brazilian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Rio's Brazilian Restaurant | Richmond | |
| 2. | Wildfire | Sydney | |
| 3. | Copacabana International | Fitzroy | |
| 4. | Brazilian Touch Restaurant & Bar | Milton | |
| 5. | BlueFire Churrascaria Grill & Bar | Docklands | |
| 6. | BlueFire Churrascaria Grill and Bar | Main Beach | |
| 7. | Favela | Potts Point | |
| 8. | Fiesta on Oxford | Bondi Junction | |
| 9. | Churrasco | Coogee | |
| 10. | Braza Churrascaria | Leichhardt |
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