I try to be mindful of this though, because dishes are prepared in different ways by different people, and I did not want to write off the meal after giving it a try just once. By keeping an open mind, I was able to try feijoada again prepared by someone else, and I really enjoyed it.
Brazilian feijoada is a traditional black bean stew typically made with a variety of pork cuts, including sausage, ribs and pork belly, and sometimes other parts like pigs' feet for authentic flavor. The beans and meats are slow-cooked together with garlic, onions and bay leaves, creating a rich and flavorful dish. Feijoada is usually served with rice, collard greens, orange slices and farofa (toasted cassava flour) to balance its richness. This meal is often enjoyed on special occasions or as a weekend gathering meal with family and friends in Brazil.
Feijoada is deeply connected to Brazil’s local environment, history and Afro-Brazilian culture. This black bean stew made with various cuts of pork, reflects the Brazilian agricultural landscape, where black beans, pork, cassava, collard greens and oranges are readily available, thriving in the tropical and subtropical climate. Cassava, used in the side dish farofa, is a staple crop that has been cultivated in Brazil since pre-colonial times, showcasing the country's agriculture.
Feijoada’s origins, however, are tied to Brazil’s history of slavery and Black culture. During colonial times, enslaved Africans were often given leftover cuts of meat, such as pig’s feet, ears and tails—parts seen as undesirable by the wealthy.
