One of the few dishes eaten the length and breadth of Brazil, feijoada is a hearty stew of black beans, sausages and cuts of pork of varying quality – traditionally veering towards the lower end, with trotters, and ears all going into the mix. A labour of love, feijoada done the old fashioned way takes up to 24 hours to make, between soaking beans and desalting pork. Which is why most Brazilians go out to restaurants and bars to eat it – and only ever on Wednesdays and Saturdays. Rice, kale, orange slices, farofa (toasted manioc flour) and pork scratchings are served on the side, with a tipple of cachaça to ease digestion.
Try making your own
Feijoada!