National dishes of Brazil. Traditional and main dishes of Brazil

The national cuisine of Brazil is a whole culinary synthesis, formed under the influence of Indian, Portuguese, African and even French cuisines. The motley mosaic of national dishes, first of all, is due to the Portuguese expansion. A little later, the colonialists brought African slaves to Brazil, with whom new culinary traditions entered the country, which became an integral part of the national cuisine. In general, in South America, Brazilian cuisine is considered the most delicious and refined. It is worth noting that the culinary preferences of residents of different regions of the country are very different from each other. Therefore, it is almost impossible to describe the general "portrait" of Brazilian cuisine. But still, for my readers, I will try to recommend a few dishes that you should definitely try in this beautiful and fabulous country.

Let's start with perhaps the most common dish - "feijoada « . In Brazil, "feijoadu « have been cooking for over 300 years. The dish is especially popular in. Main components: pork, smoked sausage, dried meat, black beans, garlic, pepper, bay leaf. Served in a deep bowl with rice, orange slices, cassava flour, cabbage and spicy sauce. From other meat dishes, it is worth trying:

• « shurasko "- fried beef, with tomato sauce.
• "lombo de porco" - pork fried in olive oil.
• "pato no tukupi" - duck meat cooked in a spicy cassava sauce.
• "carne de sol" - dried meat.
• « sarapeteu "- boiled pork heart and liver, with tomatoes, peppers and onions.
• « farofa in carioque» — fried beef jerky, with onions, bananas, olives, cornmeal, onions, parsley and peppers.
• « embalaya "- a stew of ham, chicken, sweet peppers, onions, vegetable oil and salt.
• « aconao " - boiled pork, with rice, potatoes, peppers, onions and vinegar.
• « cohinha" - teardrop-shaped potato balls fried in boiling oil, stuffed with chicken or pork.

In second place, in the cuisine of Brazil, I would put fish and seafood dishes. Here are just a few of them:

• « itapoa "- a gentle pudding, with meat of crayfish and crabs.
• « frigideira - fried fish with shellfish, in dough. Served in clay pots.
• « takaka but tukupi» - a dish of dried shrimp, with cassava flour, sauce, pasta and jumbo plant.
• « watapi "- fish boiled in oil, with rice and shellfish.
• « karuru" - shrimp with pepper, onion, salt and kiaboo grass.
• « bacalhau "- a group of dishes made from very salty dried cod.
• « Brazilian haddock» - baked fish fillet, with garlic, tomatoes, onions, peppers, parsley and salt.
• « jacare" is an exotic alligator dish.

Not the last place in the national cuisine of Brazil is occupied by first courses. Worth a try:

• « yam " - fish soup, with shrimp, palm oil, coconut milk, coriander, Tabasco sauce, onion, ginger and garlic.
• « takako "- puree soup with garlic and shrimp.
• « royal cosido» - shrimp soup, with bacon, onions, potatoes, milk, cream, olive oil, herbs, pepper and salt.
• « shangua "- bread soup, with milk, onion, egg, garlic and salt.
• « kaldu verde ”- white cabbage soup with lamb, pork sausages, potatoes, rice, sweet peppers, garlic, onions and herbs.
• "beef brain soup"
• "Brazil Nut Soup"
• "Red Bean Soup"
• "cheese soup, with beer."
• "bean soup with pork."
• "onion soup".

If you are not very hungry and want only a light snack, then in this case, Brazilian cuisine will be on top. You will be offered a huge selection of light snacks and salads:

• « pampas "- a salad of red cabbage, boiled sausage, onions, pickled vegetables, bacon, ground pepper and wine vinegar.
• « brazilian salad» - an amazing salad with lobster, avocado, parsley, tomato paste, mayonnaise, paprika, mustard and white wine.
• « savitne "- a salad of chicken meat, ham, mushrooms, egg yolk, carrots, celery, parsley, pepper and mayonnaise.
• « churrasco "- a spicy salad of corn, beef, onions, carrots, herbs, garlic and chili peppers.
• « saltenas "- pies stuffed with meat, potatoes, onions, eggs, green peas, black olives, parsley and pepper.
• "salmon salad".
• "eggplant salad"
• "cheese salad in jelly"
• "curd salad".
• "Chicken Salad with Ginger"
• "Special Chicken Salad"
• "beef tongue with wine."

Replete, the national cuisine of Brazil, sweet dishes and desserts. For those with a sweet tooth, this is a real paradise. Don't miss out on goodies like:

• "Cake Sao Paulo « .
• « brazilian nut cake« .
• « welfare tree» - sweet roll, with raisins, walnuts, honey, candied fruits and zest.
• « brigadeiro is a popular Brazilian sweet.
• « sons of carnival» - sweet balls of wheat flour, with zest, cinnamon, vanilla essence and sugar.
• « kindin" - dessert, with coconut and egg.
• « rocambole "- sweet yeast cake, with fudge.
• « floating island» — a pie with roasted almonds.
• « Brazilian banana dessert« .
• « pavé is a cookie dessert with condensed milk, egg yolks, chocolate and cream.
• "truffles with cherries"
• "persimmon with walnuts".
• bananas with apples in caramel.
• mango jelly.
• "passion fruit dessert"

Of the soft drinks, the most popular in Brazilian cuisine is coffee, the preparation of which has been elevated to a real cult. It is generally accepted that a real Brazilian should drink 30 cups of coffee a day. In addition, in Brazil, it is customary to drink freshly squeezed fruit juices and various cocktails. The most famous cocktails:

• « Brazilian exotic fruit cocktail.
• "caipirinha cocktail"
• "bitter Brazilian limeade".
• "Creole Punch"
• banana milkshake.
• Refajo cocktail.
• Pinuncho Cocktail.
• Monkey Tail Cocktail.

From alcoholic beverages, I would like to highlight "caipirinho" (cane vodka, with sugar and lemon), vodka "Kishas « , wine "Shandon" and "Castel-Chatelet « , and various types of Brazilian rum.
Welcome to hospitable Brazil and bon appetit to all!

Feijoada is a traditional Brazilian dish dating back to colonial times! According to one version, the invention of feijoada was the work of Brazilian slaves who experimented with leftover food from the tables of their masters. In support of this version, it is also said that the word "feijao" itself is supposedly a slang nickname for black slaves.

Feijoada has been the flagship of Brazilian cuisine for the past two hundred years. In fact, this is a complex dish of Brazilian cuisine, which consists of five separate independent parts. Feijoada is based on pork with beans and garlic jasmine rice, and around it is a whole range of bright, carnival-like flavors: cabbage side dish, tomato vinaigrette and farofa. Farofa is the sweet part of the side dish, so interesting that it can be eaten as a dish on its own. It is impossible to imagine a good feijoada without farofa, since it is it that puts an end to this taste universe.

Feijoada Ingredients:

• bacon - 100 gr,
• hunting sausages - 200 gr,
• smoked pork neck or shoulder blade - 300 gr,
• pork (in general, you can use any kind of meat products: smoked, dried, raw; neck, brisket, knuckle, shoulder ... the more varied, the more interesting) - 500 gr,
• black beans - 250 gr,
• jasmine rice - 250 gr,
• garlic - 10 cloves
• olive oil
• young cabbage - 500 gr,
• large tomato - 1 pc.,
• small onion - 1/2 pc.,
• red wine vinegar - 40 ml,
• semolina (in the original, of course, this is cassava flour, but for lack of it, we have Russo varianto) - 100 gr,
• raisins - 80 gr,
• large orange - 1 pc.,
• lime - 1 pc.,
• parsley - 1 bunch,
• bay leaf - a few leaves,
• a pinch of cayenne pepper
• ground black pepper, coarse sea salt, cumin - to taste.

Recipe - Feijoada:

1. First you need to prepare the base: finely chop 50 g of bacon, fry for a couple of minutes in a heated saucepan to melt the fat. Then, in this fat, fry the meat products cut into large pieces for a few more minutes until golden brown. Add there pre-soaked (for 4 hours in cold water) and washed black beans, a couple of bay leaves, 4 chopped garlic cloves and pour water so that it covers the entire contents of the saucepan. Bring to a boil and simmer under a loose lid for about an hour, until the beans are soft. During this hour, you just have time to cook all the other ingredients.
2. First - a side dish of cabbage. Heat olive oil in a deep frying pan, throw three crushed garlic cloves into it. When the garlic is a little bronzed, put the chopped cabbage, salt, pepper, you can add a teaspoon of sugar to brighten the taste and just a little bit of cumin. Simmer for 5-10 minutes until soft. Turn off and leave in the pan to keep the garnish warm until serving.
3. Now the second side dish is garlic jasmine rice. In a saucepan, heat 50 ml of olive oil, put three coarsely chopped garlic cloves there and fry for about two minutes. The garlic should caramelize, but not burn, otherwise the rice will taste bitter. This method of cooking perfectly flavors the oil, while retaining a maximum of taste. Now you need to put dry rice and fry it for 30 seconds, allowing the oil to be absorbed. After that, salt, pepper, put a couple of bay leaves and pour water so that its level is about a finger above the rice. Bring to a boil and simmer for five to ten minutes until the rice has absorbed the water. Then turn off and also leave in the pan to keep warm.
4. Next, you need to cook the most, perhaps, the most unusual part of the feijoada - farofa. To start, fry 50 grams of chopped bacon in a saucepan for a couple of minutes until the fat is rendered. Put the semolina there (it’s unlikely that you have cassava lying around?) And fry it for a couple more minutes. Add finely chopped parsley (half a bunch), raisins and 30 ml of olive oil. For a full taste orgasm, you can add a drop of rum. Hold on fire for a couple of minutes and turn off. You can add an orange to the farofa by peeling it, cutting it into pieces and mixing it with the rest of the mixture. Or decorate the finished dish with orange slices.
5. The last ingredient is the tomato vinaigrette. He decorates this whole taste bacchanalia so cool. And will be a great addition to any fatty dish. Blanch the tomatoes, peel and chop the flesh. Chop the remaining parsley there, cut the onion into thin half rings. Salt, pepper and dress the vinaigrette with a mixture of lime juice, balsamic vinegar and olive oil.
6. Now that all the ingredients are ready, you need to return to the meat base. Put a pinch of cayenne pepper, ground black pepper and salt there. Cook for another ten minutes and remove from heat.

Feijoada is ready! Brazilians lay out all the ingredients in a bright rainbow on a large plate, flat or deep.

Recipe card

Recipe Name

Brazilian cuisine, feijoada

Brazilian cuisine, Brazilian cuisine

Kitchen727

Main courses

1) 100 grams of bacon 2) 200 grams of hunting sausages 3) 300 grams of smoked pork neck or shoulder blade 4) half a kilo of pork (in general, you can use any kind of meat products: smoked, dried, raw; neck, brisket, knuckle, shoulder ... the more varied , the more interesting) 5) 250 g of black beans 6) 250 g of jasmine rice 7) 10 cloves of garlic 8) olive oil 9) a pound of young cabbage 10) one large tomato 11) half a small onion 12) 40 ml of red wine vinegar 13) 100 gr semolina (in the original, of course, this is cassava flour, but in our absence it is Russo variant) 14) 80 gr raisins 15) large orange 16) juice of one lime 17) a bunch of parsley 18) bay leaf 19) a pinch of cayenne pepper 20) ground black pepper, coarse sea salt, cumin - to taste.

It is impossible to know the culture of a country without getting acquainted with its cuisine. The national dishes of Brazil are part of the original culture, which largely characterizes the mentality of the locals, their traditions and habits, way of life and way of life.

Traditional cuisine of Brazil, its formation

Brazil is the largest country located in South America. Due to its location in the heart of the mainland, the traditional cuisine of Brazil has been shaped by the incendiary and savory combination of several cultures. Here you can feel the Portuguese character, African traditions and, of course, the colorful Latin American culture. In fact, the main dishes of Brazil are a harmonious combination of three cuisines - Portuguese, African and Indian.

Perhaps that is why Brazilian cuisine is considered the most refined and unusual in all of South America. However, it is quite difficult to draw a more or less clear and precise picture of Brazilian cuisine - each region of this country has its own characteristics, which are determined by history and geographical location.

Features of traditional Brazilian cuisine

The rich natural heritage predetermined the features of traditional Brazilian cuisine. Climatic features and a favorable geographical position contributed to such a variety of dishes on the menu of local residents.

Brazilians eat a lot of meat - pork, duck, chicken and chickens, as well as beef. A wide selection of seafood dishes is a common sight among locals, as well as an integral part of the menu of Brazilian restaurants. Vegetables, fruits and cereals - these components are always present in the diet of the inhabitants of sunny Brazil.

Any dish or snack is served to the table with a lot of spices and seasonings. It can be chili, onion, coriander, regular black pepper and more. In addition, the traditional cuisine of Brazil is distinguished by a wide variety of sauces and dressings, which are very often served at the table.

Brazilian Cuisine - Traditional Dishes

Of all the variety of Latin American cuisine, it is quite difficult to determine what the national dishes of Brazil are. In addition, each region has its own culinary characteristics and preferences. However, in general terms, the gastronomic tastes of Brazilians can still be described.

• From snacks, Brazilians prefer boiled corn and stuffed olives, all kinds of vegetable salads and canapes, pies stuffed with various fillings, as well as fried meatballs with cheese or cod.
• As for meat, chicken legs are very popular throughout the country, often they cook fried pork - “lombo de porco”. Small pieces of beef, which are fried on a metal rod, deserve special attention. This dish is called "shurasko", it is served with slices of tomatoes or sauce.
• Among the wide variety of seafood dishes, itapoa, a delicious pudding made from crayfish and crab meat, is especially popular. Very often, Brazilians prepare a dish called frigideira, which is fish and shellfish fried in dough, which are brought to readiness in an earthenware pot. Often on the tables you can also find a rather thick one, which includes dried shrimp and garlic.
• Among the desserts, the following dishes should be singled out in the first place: “bombom de nozes” (with walnuts), “kuindim” (with coconut), as well as “bem-casados” and much more.

Traditional cuisine of Brazil, popular dishes

Nevertheless, no matter how diverse the cuisine of this country is, the national dishes of Brazil are a real gastronomic journey, which is distinguished by its exquisite taste and refined aroma. Agree, it is impossible to imagine a country or a state without a capital or main city. In the same way, it is impossible to imagine the national cuisine of a state without a signature dish that can be tasted in almost any self-respecting restaurant or cafe.

So, the traditional Brazilian dish is feijoada, the amazing taste of which was mentioned by the Brazilian poet Vinicius de Morais. The basis of this dish is beans, which are cooked together with small pieces of meat. It is important that the meat is of different types. All kinds of spices, spices and cassava flour are added to this mixture. Feijoada is served with orange slices or cabbage leaves, sometimes with rice.

Feijoada, Brazil's national dish, is always served with a caipirinha. This is a kind of cocktail, which is prepared on the basis of vodka with the addition of cane sugar and lemon.

The history of the origin of the traditional dish of Brazil

Every thing in the world has its own history. The traditional dish of Brazil - feijoada - was invented a long time ago, about 300 years ago. It was prepared by the slaves. From pieces of pork that they got from the master's table, and black beans, which were most often used to feed livestock, the workers prepared their own food. In fact, this dish has African roots.

However, time passed, and with its course, everything underwent some changes. They also touched on the traditional dish of Brazil. Somewhat later, the Portuguese began to add sausage and sausages to the mixture of beans and pieces of pork. Later, the Indians made their own adjustments and added farofa to feijoada, which is a mixture of butter and cassava flour.

Be that as it may, feijoada is cooked throughout Brazil. The fact is that in each region the national dish of Brazil, the recipes of which are rooted in the distant past, is prepared differently. The main differences are in the different types of beans and some changes regarding the ingredients - it all depends on the region and its gastronomic characteristics.

Brazilian festive and everyday table

In everyday life, legumes, rice, cassava flour, poultry, pork and, of course, seafood dishes are often found on the tables of the indigenous population of sunny Brazil. Very often, Brazilian families serve vegetables and fruits for lunch or dinner.

What can you say about breakfast in this country? It is not much different from the usual European. Traditional set - famous with cream, cheese, bread and butter.

But the festive table of the Brazilians is much more diverse and rich. A popular dish in Brazil is slices on a metal rod served with sauce or tomato slices. All kinds of soups from seafood, thick and fragrant, various types of salads and a large number of appetizers, most of which are made by stuffing - this and much more can be found on the tables of Brazilians during traditional holidays.

Traditional drinks of Brazil

Speaking about this country, one cannot fail to mention the well-known Brazilian coffee, which differs in its taste from similar drinks. The locals, oddly enough, drink a little coffee, in small portions, which are called demitasses (from the size of the cup). But the coffee break is a common occurrence in the Brazilian population.

The coffee industry is booming in this country. There are several dozen types of coffee. In addition, various cocktails and drinks are prepared on its basis.

The choice of alcoholic drinks is not that big. The most popular is the caipirinha, which is a cocktail of vodka, cane sugar and lemon. This drink is usually served with a traditional dish.

National dishes of Brazil

What remains to be said in the end? The cuisine of any country is an integral part of the culture of the whole people, which has been formed over the years under the influence of historical events and various peoples.

Brazilian cuisine is a burning mixture of Portuguese, African and Indian culture, a combination of spicy Latin American flavor, extraordinary traditions, and just one of the most delicious cuisines that deserves special attention.

The traditional cuisine of Brazil is closely related to the fruit variety of this country. Many of Brazil's dishes are closely linked to its colonial past. There is not much left of the traditions of the Indian indigenous people, however, their dishes are also quite famous. Throughout the country you will find a thick mixture of Indian, Portuguese, African and even French traditions. We have compiled for you a small list of Brazilian national dishes that make sense to try.

Pato no Tukupi- a dish typical of the Amazon region. It consists of pieces of duck cooked in a thick sauce with the addition of herbs. This is a very spicy dish, so if you have digestive problems, you should not try it.

A dish famous in the Rio Grande do Sul region. These are pieces of beef strung on a metal rod. They are roasted on coals outdoors. Eaten with a sauce of tomatoes, onions, peppers, vinegar, olive oil and salt. Shepherds in the interior of the country cook a whole bull in this way.

A popular Brazilian dish in Rio de Janeiro. It is prepared from black beans, dried meat, smoked sausage, pork, garlic, pepper and bay leaf. This dish is served in a deep bowl with cassava flour or white rice.

rice with beans- an extremely simple and satisfying dish. In restaurants, it is used as a side dish, especially popular with various spicy sauces.

Roasted cassava flour. A dish for the poor once, today farofa is not considered as such. This hearty dish can be found in many places where it is served as an additional or even main dish.

Takako- thick yellow soup with dry shrimp and garlic. This spicy first course is popular on the coast, but has not spread much inland. Another spicy recipe that is not for everyone.

A dish of shellfish, which are cut or ground with pieces of fish, boiled in dende oil with the addition of coconut juice and slices of bread.

Sarapeteu- pork liver or heart with fresh animal blood, to which tomatoes, peppers and onions are added.

Karuru- salted shrimp with a spicy sauce made from red pepper and the Brazilian quiabou plant. This dish is most popular on the coast, like other products of marine origin.

Jacaret- alligator meat, popular in the north of the country. This exotic is fried or stewed, and many who have tried it find jacare to be a mild and flavorful dish.

A fruit that tastes like a mixture taste several fruits and berries: pineapple, strawberry, papaya, banana, mango and cream. It is a subtropical or mild temperate plant and is quite popular in Brazil. Cherimoya ice cream can be found in many restaurants.

Jaboticaba- an evergreen tree whose fruits grow directly on the trunk. Juices, marmalade, jelly and even wine are made from them.

Brazilian drinks are varied.

Mate tea. It is drunk everywhere here, and it is more than popular, as, in general, throughout South America.

An alcoholic beverage like vodka made from processed sugar cane alcohol.

Caipirinha- Cachaça cocktail with lemon juice, sugar and ice. They serve just everywhere, and are considered almost the national symbol of the country.

A soft drink made from guarana fruit, most often non-alcoholic, or included in alcoholic cocktails.

Coffee There are many varieties of Brazilian coffee. No wonder this country is considered one of the best suppliers of a noble drink.

“Rio de Janeiro is the crystal dream of my childhood,” the great strategist answered sternly, “do not touch it with your paws.” I. Ilf and E. Petrov. "Golden calf"

Our next culinary journey, dear friends, is connected with the distant country of Brazil. From the article you will learn what the traditional cuisine of Brazil is like, what dishes are popular not only among local residents, but also among numerous tourists who visit this country every year, we will also introduce you to the recipe for the famous feijoada. Knowledge about this country usually boils down to a couple of other funny quotes. We know that Brazil is a land where:

• many wild monkeys;
• blue sea, white ship,
• the vast majority of citizens wear white pants.

Not everyone is able to overcome 11.5 thousand kilometers to finally see the crystal dream of Ostap Bender. What do they cook in Brazilian pots and pots? So, he proposes to go to Rio de Janeiro, leaving the wilds of the Amazon and the endless pampas until the next opportunity. Let's start the Brazilian meal with a glass cachases- a hard liquor made from sugar cane.

Cachaca, an integral part of the Brazilian spirit along with football and of course, is in incredible demand in the country due to its high strength and low price. Brazilians drink cachaca in its pure form, but recently, paying tribute to fashion, they are increasingly preparing cocktails based on it. And the undisputed king of this category is caipirinha- a mixture of cachaça with lime, crushed ice and sugar syrup. In such a cocktail, the brute force of cachaça, lime sourness and the sweetness of sugar are almost perfectly combined. Simple, cheap, outrageous, and if available on the table feijoads— is simply necessary.

Dish N1. Feijoada

Feijoada- the most popular dish in Rio. In a large earthenware pot over an open fire, black beans are stewed for a long time with thinly sliced ​​beef jerky, spicy sausages, pork legs, ears, tails, smoked tongues and generously seasoned with garlic, chili pepper and bay leaf. Feijoada is served on the table in a deep clay bowl, and dishes with white rice, green beans, boiled vegetables, orange slices, tomatoes, white bread, very spicy pepper are placed next to it. moth carioca sauce and fried flour cassava, which everyone adds to the plate according to their taste. This hearty dish is a real gastronomic feast and is usually prepared on Saturdays.

Help Delicious cuisine

Or edible cassava is a shrub plant of the Euphorbiaceae family. It grows in tropical America, and is cultivated in the arid regions of Brazil, the dry regions of India and East Africa, where it is one of the most important food plants. Huge glossy brown tuberous cassava roots, up to 1 m long and weighing up to 15 kg, have rough brown skin, under which white dense pulp is hidden, and contain 20-40% starch.

Cassava is often used as a side dish for meat dishes. By rubbing this vegetable on a grater and squeezing a slightly bitter juice from it, you can get the basis for savory pancakes. Sweet cassava is baked, boiled, fried like potatoes or added to salads. Roasted cassava flour is a popular Brazilian condiment.

Brazilian barbecue

There are no problems finding a restaurant, cafe or bar in this culinary paradise - there are plenty of them. We will advise you to start by visiting the usual shurasskaria - this is the name of the barbecue network, where the signature dish is the famous Shurassko, that is, grilled meat.

If you like this type of treat, then next time, after working up an appetite, you can send your feet to rodizia - a restaurant where meat skewered and grilled on charcoal is served in unlimited quantities for a fixed fee. Perhaps, along with feijoada rodizu- the brightest gastronomic attraction of Brazil. The atmosphere here is somewhat reminiscent of hell's kitchen.
The tantalizing smell of smoke and fried meat intoxicates the brain. Waiters in white shirts and black aprons rush around the hall with frightening-looking swords, on which pieces of meat are strung - beef, lamb, pork, kidneys, liver, and even the baked hump of an unknown zebu cow.

In ordinary establishments, 9 types of meat are served, in good ones - up to 20. All this is carried in a circle, hence the name "rodizio" - that is, "circular". If the client has not reached the condition, he has the right to repeat the circle. And so, until there is enough strength. In some places, red-green chips are issued - the visitor, as a traffic controller, manipulates the “stop” and “forward” signals. The green color says to the waiter “come on, put it on”, the red one says “no more”.

Such an abundance of meat on a plate must be eaten with vegetable salads, but even salads in Brazil are prepared with meat. I suggest watching a video recipe for making Brazilian Caipira salad.

Would you like coffee or mate tea?

“Better a lot of bread than little wine,” says a Brazilian proverb.

And the Brazilians confirm it by producing very good wines in the south of the country. However, do not forget that Brazil is a great coffee power, the first in the world in coffee production. Therefore, a cup of coffee (necessarily with sugar) - cafezinho- an indispensable treat at any table. Only the inhabitants of Rio daily drink about 40 tons of this drink.

The second most popular Brazilian drink is mate tea, it is brewed from the dried leaves and stems of an evergreen tree growing on the Brazilian plateau. This tonic drink has long been used by the Indians of South America. They sip from small, skillfully made from dried bottle gourd cups "calibas" through special straw tubes "bombillas" equipped with filter nets.

By the way, you can join this drink without flying across the ocean - both the tea itself and all the accessories for it are now sold in our stores. It's time to say goodbye to hospitable Rio de Janeiro. Take another look at the giant stone figure of Jesus, installed on the highest mountain in Rio, Corcovado, buy a bottle of cachaca as a keepsake (the best brands are Sashasa 51 and Yriosa Gold) and slowly start remembering something familiar, for example, borscht =).

Feijoada - cooking recipe

Well, if you haven't been able to visit yet. in Rio de Janeiro and taste the delights of the local cuisine, then you can cook along with the traditional Brazilian feijoada dish at home.

To prepare feijoada at home, you will need a set of the following products:

8 cups black beans

1.5 kg beef jerky

1 kg spicy sausages

1 kg pork ribs

2 bay leaves

1 large onion

2 garlic cloves

3 tablespoons of olive oil

Feijoada, traditional brazilian cuisine

1. Soak the beans overnight.

2. Soak the beef in a bowl.

3. In the morning, drain the water from the beans, rinse, put in a large saucepan, cover with cold water by 7-8 cm, put on medium heat and bring to a boil.

4. Cut the meat and sausages into pieces 2.5-3 cm in size, put them on the beans.

5. Divide the pork ribs into pieces (two each) and add to the beans together with the bay leaf. Cook over medium heat for 2 hours, stirring occasionally and adding water (it should cover the beans).

6. Finely chop the onion and garlic and fry in olive oil.

7. Add 2 tablespoons of beans to the same place, lightly fry, mash into a puree and transfer back to the pan. Continue cooking for at least an hour, remembering to add water.

8. At the very end, remove the bay leaf.

9. You can put the pork ribs on a separate dish, or you can serve it all together in a deep clay bowl.

Bon appetit!

Feijoada video recipe

I suggest watching a video about the features of the national cuisine of Brazil.

Friends, have you ever cooked such a dish? Share in the comments if you liked this recipe. It is very important for me to know your opinion, it will make the site more interesting and useful. Like, post on social networks - this is how you say thank you to the blog. Join the Tasty Cuisine group in Vkontakte, and also fill out the subscription form on the block.

Sincerely, Lyubov Fedorova.