Let me begin my post by saying that Brazil Real is a really interesting little store that I would never have known of had it not been for RST's introduction.
In addition to leaving the store with a huge serving of Feijoada. I also left with fresh Linguica, some incredible sea salt, a small jar of Dulced de Leche, a jar of malagueta peppers in vinegar and some frozen corn cakes that I'll eat at a later date. What an intersting store!
I made two meals of my extremely large serving of Feijoada. And I used two different approaches for those meals. Friday night, I had it in a layered style with rice, beans and meat topped with farofa.
The dish itself combines many of the elements of peasant cooking from a number of different cuisines and cultures. The presence of smokey meat seasoned beans with rice is much like the beans and rice of other Carribbean and South Americasn cultures as well as similar to lowcountry "Hopping John" that I have described here in the past. The farofa is the tasty ingredient that sets the dishes apart.
On Saturday I combined all of the remaining ingredients into one dish of beans, rice, greens and farofa that I had with a couple of the grilled fresh linguica for lunch.
In both instances, I spiked up the dish with some of the very spicy vinegar from the jar of Malagueta peppers.
Feijoada is definitely one of those soulful dishes which defines the way that common eople eat in Brazilian society. I've experienced what was called Feijoada at a couple of Brazilian places in New York. However, the had neither the depth nor the flavor of Silvana's version of the dish. The variations on meat in this dish clearly set it apart. There was both smoky bacon and spicy sausage. While each contributed to the flavor, neither over powered the dish.
Thanks for setting this up, RST. It was quite interesting.