Historical review: A friend here in Miami, Alicia requested me to Valdivieso that she gave the prescription him of the Brazilian Feijoada to surprise his family in Cena de Christmas. I had to look for between my notes of kitchen and to throw memory from my trips to Brazil. For exactly 24 years from my first trip to this beautiful one, and exotic country. Merry Christmas Alicia, you have your gift here: Feijoada is one of typical plates of the Brazilian kitchen (considered like national plate) and north of Portugal. Their basic ingredients are lviejos you kidney beans (usually they are black in red Brazil, targets or in Portugal) and the meat of salt meat pig. Usually one appears accompanied of rice and oranges. In Brazil usually one dusts off with farofa (cassava flour). In Brazil, the traditional days to take feijoada are Wednesdays and Saturdays.
In those days, they offer it to the restaurants in the menus, and some friendly families and groups prepare feijoadas in different informal meetings. It is a relatively cheap plate and is consumed by almost all the classes social. It must think that along with caipiria, samba and the carnival of Brazil are the elements more known internationally Brazil. The Portuguese took prescriptions for Brazil, with ingredients like the ear, the nose, the tail and the language of pig; reason why the use of this animal in the diets extended. In the book History it gives Nutritional nonBrazil (History of the feeding in Brazil), Luis gives Cascudo Camera writes on the origins of the feijoada one. According to the writer and jornalista Eda Romio, primitive feijoada began to be prepared in senzalas (homes of the black slaves) with the arrival of the first slaves coming from Africa as of 1549. In 1.984 I was in Rio de Janeiro visiting brother major, that lived in house of a typical Brazilian family, by chance it was the month of December and it was for the celebrations that they cooked the world-wide famous feijoada one.