Feijoada Completa

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I love this video.  It’s a day spent preparing and eating feijoada completa in the company of family and friends set to Chico Buarque’s song of the same title.

Feijoada completa is the Brazilian national dish and refers to an entire meal of beans (always black) stewed with various cuts of smoked and fresh pork (always including a fair amount of offal in the form of pig tails, feet, and ears), sausage (linguiça or polish), and very often a dried, shredded beef (carne seca) for hours.  It is usually eaten as a midday meal on a Saturday, a sort of Saturday brunch!  On it’s own, this part of the dish would just be referred to as feijoada or beans. What makes it completa is all of the accompaniments, including farofa, a coarsely ground, toasted mandioca flour that adds crunch, (mandioca is another name for cassava, yuca, or manioc); raw collard greens cut into fine ribbons (couve à mineira); rice; and orange slices to aid digestion.  Of course there must be plenty of hot sauce, or molho, usually made with peppers and lime, onion, and garlic.  Yum.  You see all parts of the meal in the video and it’s not feijoada completa without them all.  There is almost a ceremonial quality to the eating of feijoada with beans and meat being separated from the pot just so.

I wish eating beans and ham hocks with collard greens was this much fun at my house!  I think I’ll make it a goal for the new year!!

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