Makes: Serves 8
Preparation Time: 2 hours, plus desalting time
Level: Medium
INGREDIENTS
- 2 TEACUPS OF JERKED BEED, CUT INTO CUBES
- 1 TEACUP OF SALTED PORK RIBS, CUT INTO CUBES
- 2 TEACUPS OF SALTED PORK LOIN, CUT INTO CUBES
- 1 SALTED PIG’S FOOT, CUT INTO CUBES
- 1 SALTED PIG’S EAR
- 1 SALTED PORK TAIL
- 4 TEACUPS OF BLACK BEANS
- 2 BAY LEAVES
- 1 TEACUP OF CALABRESA SAUSAGE, SLICED
- 2 TEACUPS OF PAIO, SLICED
- ½ ORANGE
- 3 TABLESPOONS OF CORN OIL
- ½ TEACUP OF BACON, CUT INTO SMALL CUBES
- 3 GARLIC CLOVES, MINCED
- ½ ONION, DICED
- 1 DEDO-DE-MOÇA PEPPER, DESEEDED AND CHOPPED
- 1 SHOT OF CACHAÇA
- SALT TO TASTE
PREPARATION
The night before, leave the jerked beef, ribs, loin, foot, foot and tail to soak cold water; exchange the liquid at least three times and wash the meats thoroughly. Cook the beans with the bay leaves in 1.5 litres of water for 30 minutes. Add the jerked beef and ribs; cook for 20 minutes. Add the loins, foot, ear, and tail; cook for 30 minutes. Add the calabresa sausage and paio; cook for 20 minutes. Add the orange. In another pot, heat the oil and braise the bacon until browned. Add the garlic, onions, and dedo-de-moça pepper. Put a bit of the bean’s broth into the pot with the bacon; stir and transfer everything into the bean’s pot. Cook for a few more minutes, put in the cachaça and turn off the heat. Taste and add more salt if necessary. Serve with white rice, farofa, braised collard greens, and an orange cut into wedges.
IN DETAIL
The story that the feijoada was born in the slave quarters, with the bits rejected by white masters has already been debunked. The debunking argument is reasonable: it would be impossible for the slave masters to consume so much ham and loin that the slaves had to make use of the leftovers. Nowadays, the ingredients are served in separate bowls, so that each person can select their favourite bits, or mixed together in individual bowls.
