Feijoada
Feijoada ( Portuguese : "bean stew") is a stew made from beans , pork or beef and numerous other ingredients. Feijoada is common in Portugal and many former Portuguese colonies such as B. Angola , Brazil , Mozambique and Macau common.
In Brazil and Angola, the feijoada is the national dish. In the Feijoada completa , which comes from Brazil, the beans are cooked with charque (dried meat), smoked sausages, tongue, pork ears and feet, cloves, bay leaves, whole black peppercorns, garlic and onions, plus rice, farofa (roasted and dressed Cassava flour ), steamed couve mineira (or outside of Brazil kale, savoy cabbage or chard) and orange slices as well as a molho da pimenta, a savory to hot pepper sauce, is served. In Angola, palm oil is used in dishes as a flavor enhancer. As a rule, black beans are used, rarely red or brown beans. The dish was invented by slaves. They used the remains of pork and beef such as ears, feet, tails and cooked them with black beans to make a stew. With the poor population only rice, beans and, if available, carne seca or carne de sol, heavily salted and dried beef, are on the table.
