363:
250:
656:. In the city of São Paulo, feijoada is a typical dish in working-class restaurants on Wednesdays and Saturdays, mainly in the commercial area. In Rio de Janeiro, restaurants traditionally serve it on Fridays. The dish is normally served with a choice among a selection of meats, e.g. pork, bacon, pig ears, pig feet, to fulfill the customer's needs. Other variations of feijoada also exist, such as low fat or vegetarian versions.
695:
83:
127:
709:
29:
430:
311:, in the state of Rio de Janeiro, which shows that green meat, veal, mutton, pork, sausage, blood sausage, liver, kidneys, tongue, brains, offal, and tripe sauces were consumed. This proves that it was not only slaves who ate these ingredients and that they were considered delicacies. In 1817, Jean-Baptiste Debret already reported on the regulation of the profession of "
534:(loin and tongue). The final dish has the beans and meat pieces barely covered by a dark purplish-brown broth. The taste is strong, moderately salty but not spicy, dominated by black bean and meat stew flavors. It is customary to serve it with white rice and oranges, the latter to help with digestion, as well as
341:
by indigenous peoples in the
Americas. Cheap and easy to cultivate, they became a staple among European settlers in Brazil. Both the upper classes and the poor ate black beans, but the upper classes particularly enjoyed them with an assortment of meat and vegetables, similar to feijoada. In contrast,
346:
is that the masters gave their slaves the "leftovers" of the pigs when they were being slaughtered. Cooking these ingredients with beans and water gave rise to the recipe. This version, however, is not supported either by culinary tradition or by the slightest historical research. For example, pig's
647:
As a celebratory dish, feijoada is traditionally served on
Saturday afternoons or Sunday lunch and intended to be a leisurely midday meal. It is meant to be enjoyed throughout the day and not eaten under rushed circumstances. The meal is usually eaten among extended family and paired with an event
315:" ("triper") in the city of Rio de Janeiro, who were street vendors who obtained these animal parts from cattle and pig slaughterhouses. Debret also reports that the brains went to hospitals and that the liver, heart, and guts (of cows, oxen, and pigs) were used to make
382:, was very popular at the Rio de Janeiro restaurant G. Lobo, which was located at 135 General Câmara Street in downtown Rio de Janeiro. The establishment, founded at the end of the 19th century, but disappeared in 1905 with the widening of Uruguaiana Street.
355:, published in 1882, where it reads: " he preferred the butter of his country, like veal, and the loin of the pig in Portuguese sausages, and the pig's foot in Portuguese tripe." According to historian Carlos Augusto Ditadi, in an article published in
397:, praising the one prepared by Mestre Lobo. The contemporary recipe would have migrated from the kitchen of the G. Lobo's kitchen to the whole country. But Pedro Nava points out that it is (...) "rather the venerable evolution of Latin dishes".
778:
471:
is the appetizing and succulent delicacy of our ancestors, the bulwark of the poor man's table, the ephemeral whim of the rich man's banquet, the essentially national dish, like
Martins Pena's theater, and the
421:
in Brazil, always in a spirit of festivity and celebration, far from recalling scarcity. Those prepared at the end of the 19th century and beginning of the 20th century in Rio de
Janeiro by the Bahian woman
201:
is a common name given to dishes from
Portuguese-speaking countries. The Brazilian version of the delicacy is probably an adaptation of the Portuguese stew which originated in the north of this country.
1171:
241:, which they call 'the burial of the bones' Leftover turkey, roast suckling pigs, bacon and ham cutouts are thrown into a large pot or cauldron, as well as a good few pieces of dried meat, known as
892:
782:
290:
as follows: "This food consists of salted meat, dried in the sun, black beans, small but very good, bacon, and to combine everything, a very coarse flour, which is made from the
1029:
237:
In families where true gastronomy is unknown, where they have gatherings, it is usual and common practice to convert the leftovers of the previous day's dinner into
671:
contains a song called "Feijoada
Completa". The song's lyrics describe the ingredients, the method of preparation, and a typical way in which feijoada is consumed.
906:
Bitocchi, Elena; Rau, Domenico; Bellucci, Elisa; Rodriguez, Monica; Murgia, Maria L.; Gioia, Tania; Santo, Debora; Nanni, Laura; Attene, Giovanna (2017-05-08).
213:, Pernambuco, in 1827. In Brazil, the first mention of the dish dates back to the beginning of the 19th century in an advertisement published in no. 47 of the
1179:
221:
would be served, all for a comfortable price." On August 7, 1833, also in Recife, the advertisement for the newly opened Hôtel Théatre, published in the
601:, where it was first described and used, it was modified over time because Pernambucans prefer brown beans to black beans. This modified dish is called
217:, in the city of Recife, on March 2, 1827, stating that at the Locanda da Águia d'Ouro, in das Cruzes Street, on Thursdays "excellent Brazilian-style
675:
1150:
502:. She has also linked the use of mixed meats, slow-cooking, and the accompaniment of collard greens to the traditions of enslaved African people.
970:
359:
magazine in May 1998, this myth is born of modern folklore, in a romanticized vision of the social and cultural relations of slavery in Brazil.
1313:
294:
root. From the mixture of these ingredients, a kind of dark porridge is formed, which may look unappealing but has a very pleasant taste.
844:
1362:
1001:
401:(...) It can't be said to have been a spontaneous creation. Rather, it is the venerable evolution of Latin dishes such as the French
1036:
487:
The dish has spread throughout the country as the most representative recipe of
Brazilian cuisine. Revised, expanded, and enriched,
467:, whose origin is lost in the night of the times of El-Rei Our Lord, does not always designate the same thing. In the common sense,
342:
the poor and enslaved usually ate a mixture of black beans and manioc flour. The most widespread popular legend about the origin of
298:(that is what that mixture is called) is the important dish of every modest dinner in Brazil: it is the meat pot among us, and the
130:
271:, announced that the newly installed "Novo Café do Commércio" restaurant, next to the "Fama do Café com Leite" bar, would serve "
163:, white rice, sautéed kale, and sliced oranges, among other sides. It is a popular dish, typical of Brazilian cuisine.
307:
There is also a receipt for a purchase by the
Imperial Household, dated April 30, 1889, from a butcher in the city of
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1265:
1235:
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or other social event. Because of the dish's heavy ingredients and rich flavors, feijoada is viewed as
Brazilian
869:
756:
1201:
1133:
649:
639:, usually near the end of the cooking process, when they are cooked from beneath by the vapors of the stew.
157:") is a dish that consists of a stew of black beans with various types of pork and beef. It is served with
804:
1077:
668:
558:
Many modern variants of the dish are based on feijoada recipes popularized in the
Brazilian regions of
977:
535:
1434:
1429:
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in the city's squares and streets. This practice gave rise to what in Rio de Janeiro is known as "
1108:
679:
1282:
453:
was served with "(...) loin, pig's head, tripe, mocotós, Rio Grande tongue, ham, dried meat,
378:("complete feijoada"), as it is known, accompanied by rice, sliced oranges, sautéed kale and
348:
1370:
182:, especially of Pernambuco and Bahia, as other parts of Brazil have other regional dishes.
896:. Pesquisa Escolar On-Line, Fundação Joaquim Nabuco, Recife. Retrieved on 26 October 2009.
449:, in a text from 1867, fictitiously describes a picnic in the Cadeia Velha field, where a
8:
1288:
1063:, November 28, 1877, p. 1, pamphlet entitled "Feijoadas", accessed at Hemeroteca Digital.
263:
1284:
Music at the Intersection of Brazilian Culture; An Introduction to Music, Race, and Food
1374:- Revista Nossa História, ano 1, n. 4, Editora Vera Cruz, São Paulo. Fevereiro de 2004.
1224:
942:
907:
446:
405:- a white bean ragù with goose, duck or mutton meat - which requires a stoneware pot -
491:
is no longer just a dish. Today, as Câmara Cascudo also noted, it is a complete meal.
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In 1848, the same Recife newspaper announced the sale of "bacon meat, suitable for
540:, a side dish of stir-fried, chopped collard greens, and a crumbly topping called
1255:
571:
362:
1409:, Memórias 3 - 4ª ed. Rio de Janeiro : Livraria José Olympio Editora. 1976.
1402:, Memórias 1 - 4ª ed. Rio de Janeiro : Livraria José Olympio Editora. 1974.
1082:
732:
616:
559:
515:
484:, that is, 'a function among friends held in a remote or inconspicuous place."
268:
249:
1423:
1395:. Rio de Janeiro, Editora Civilização Brasileira, Coleção Vera Cruz, 6. 1957.
1134:
Multicultural America: An Encyclopedia of the Newest Americans - Google Books
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245:, all mixed with the indispensable beans: everything is reduced to a grease!
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510:
The Brazilian version of feijoada (feijoada completa) is prepared with
171:
43:
1314:"'Street Food: Latin America' Review: A Platter of Vicarious Delights"
964:
Elias, Rodrigo. "Feijoada: A short history of an edible institution."
286:
in a pamphlet entitled "Amor d'um Escravo", Oscar Comettant describes
1280:
653:
523:
499:
423:
908:"Beans (Phaseolus ssp.) as a Model for Understanding Crop Evolution"
607:
In most of Brazil, feijoada consists of only beans and meat, but in
722:
574:. The type of bean used in feijoada varies by region. While in the
328:
197:
114:
591:
518:
pork or beef products, such as pork trimmings (ears, tail, feet),
480:' heartfelt poetry. In the figurative sense, the word refers to a
319:(a type of porridge), which was commonly sold by female slaves or
279:
636:
632:
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587:
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38:
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Newspaper accessed at the periodical library Hemeroteca Digital.
275:" every Tuesday and Thursday, at the request of many customers.
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624:
567:
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229:" would be served on Thursdays. On March 3, 1840, still in the
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28:
1257:
Brazilian Food: Race, Class and Identity in Regional Cuisines
608:
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519:
905:
708:
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455:
233:, Father Carapuceiro published an article in which he said:
1151:"A Brief Introduction To Feijoada, Brazil's National Dish"
429:
1030:"Feijoada: breve história de uma instituição comestível"
683:
volume 2, which focused on Latin American street foods.
1381:- Rio de Janeiro, Editora Civilização Brasileira. 1964.
1341:
459:, bacon, sausages (...)", and, in 1878, he describes a
347:
feet were part of Portuguese eating habits, judging by
582:, feijoada is typically prepared with black beans, in
1393:
Política e Costumes; Folhetins Esquecidos (1867-1868)
1354:- Revista Gula, n. 67, Editora Trad. São Paulo. 1998.
1144:
1142:
826:
824:
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278:
On page two of the October 1st, 1860 edition of the
1172:"Feijoada pernambucana: menos feijão, mais legumes"
1071:
1069:
1223:
1139:
819:
1421:
1281:Elisa Macedo Dekaney; Joshua A. Dekaney (2021).
1242:national dish of Brazil black beans pork Friday.
1066:
968:Brasília: Ministry of External Relations, 2008.
417:, in any case, became popular among all social
261:, at 80 réis a pound". On January 6, 1849, the
1230:. National Geographic Society. p. viii.
805:"A feijoada foi mesmo criada pelos escravos?"
842:
1221:
594:brown or red beans are more commonly used.
37:with a variety of side dishes: rice, fried
370:dish accompanied by rice, kale and farofa.
27:
941:
923:
615:it is common to add vegetables including
56:Brazilian feijoada, feijoada à brasileira
1346:(2ª ed.). Rio de Janeiro: Itatiaia.
1311:
1129:
1127:
1125:
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428:
361:
248:
1361:- Niterói : Editora da UFF, 2012.
781:(in Portuguese). Fundaj. Archived from
1422:
1253:
1000:: CS1 maint: archived copy as title (
870:"A feijoada não é invenção brasileira"
862:
757:"A feijoada não é invenção brasileira"
553:
437:accompanied by rice, sautéed kale and
1352:Cozinha Brasileira: Feijoada Completa
1148:
1122:
1027:
659:
16:Traditional Brazilian bean-based stew
1416:- Papelaria Brasileira, Bahia, 1928.
1226:National Geographic Traveler: Brazil
845:"O padre que perdeu para a feijoada"
838:
836:
1075:
526:, and at least two types of smoked
174:, feijoada has been described as a
13:
759:(in Portuguese). Superinteressante
14:
1446:
1344:História da Alimentação no Brasil
833:
393:, Pedro Nava describes G. Lobo's
1391:França Júnior, Joaquim José da.
1384:França Júnior, Joaquim José da.
1342:Cascudo, Luís da Câmara (1983).
707:
693:
125:
81:
1386:Histórias e Paisagens do Brasil
1350:Ditadi, Carlos Augusto Silva -
1335:
1312:Anderson, John (16 July 2020).
1305:
1274:
1247:
1215:
1194:
1164:
1149:Brown, Sarah (March 17, 2017).
1097:
1054:
1021:
1008:
578:, including Rio de Janeiro and
103:Ingredients generally used
1320:. Dow Jones & Company, Inc
958:
899:
884:
797:
771:
749:
505:
327:", mainly because it contains
273:A Bella Feijoada à Brazilleira
253:Brazilian-style feijoada stew.
1:
1076:Lam, Francis (May 27, 2015).
743:
674:Feijoada was featured on the
447:Joaquim José de França Júnior
205:The first known mention of "
7:
1254:Fajans, Jane (2013-07-18).
843:Paulo Goethe (2 May 2016).
686:
10:
1451:
1412:Querino, Manoel Raymundo,
1371:Breve História da Feijoada
1357:El-Kareh, Almir Chaiban -
1222:Hinchberger, Bill (2014).
912:Frontiers in Plant Science
189:
185:
1414:A Arte Culinária na Bahia
498:has compared Feijoada to
120:
110:
102:
94:
76:
68:
60:
52:
26:
20:
1377:Figueiredo, Guilherme -
779:"O Carapuceiro (jornal)"
738:List of Brazilian dishes
445:And earlier, the writer
1318:The Wall Street Journal
1202:"Feijoada Pernambucana"
1109:Encyclopedia Britannica
1016:A Brasileira de Prazins
1014:Camilo Castelo Branco,
925:10.3389/fpls.2017.00722
494:The culinary historian
353:A Brasileira de Prazins
192:Feijoada § History
41:, pork rinds, oranges,
1363:ISBN 978-85-228-0665-2
603:Feijoada pernambucana.
463:in Paquetá: "The word
442:
411:
371:
254:
247:
150:(lit. Portuguese for "
1359:A vitória da feijoada
1078:"Brazilian Soul Food"
643:Cultural significance
432:
399:
365:
349:Camilo Castelo Branco
252:
235:
227:Feijoada à brasileira
207:feijoada à brasileira
190:Further information:
147:feijoada à brasileira
1289:Taylor & Francis
966:Flavors from Brazil.
849:Diario de Pernambuco
231:Diário de Pernambuco
223:Diário de Pernambuco
215:Diário de Pernambuco
166:First documented in
1105:"Feijoada completa"
1042:on 3 September 2013
872:. Superinteressante
807:. Superinteressante
785:on 9 September 2017
554:Regional variations
264:Jornal do Commercio
131:Media: Feijoada
23:
1379:Comidas, Meu Santo
1291:. pp. 96–97.
1061:Gazeta de Notícias
660:In popular culture
500:American soul food
443:
409:- to be prepared."
372:
255:
19:
1368:Elias, Rodrigo -
1260:. A&C Black.
728:Brazilian cuisine
676:Netflix TV series
496:Jessica B. Harris
376:feijoada completa
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53:Alternative names
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1114:17 December
1028:Itamaraty.
715:Food portal
680:Street Food
532:jerked beef
512:black beans
506:Preparation
335:Black beans
304:in Spain."
170:, State of
98:Black beans
72:Main course
1424:Categories
987:2016-02-23
744:References
669:1978 album
599:Pernambuco
546:, made of
321:freedwomen
309:Petrópolis
282:newspaper
172:Pernambuco
106:Pork, beef
44:caipirinha
1089:August 5,
934:1664-462X
654:soul food
617:plantains
576:southeast
564:São Paulo
524:pork ribs
522:, smoked
482:patuscada
424:Tia Ciata
403:cassoulet
351:'s novel
329:dendê oil
259:feijoadas
209:" was in
1207:12 April
1186:12 April
1156:July 27,
996:cite web
952:28533789
854:12 April
723:Feijoada
687:See also
637:pumpkins
625:potatoes
572:Salvador
489:feijoada
469:feijoada
465:feijoada
461:feijoada
451:feijoada
435:feijoada
433:Typical
415:feijoada
395:feijoada
368:feijoada
366:Typical
344:feijoada
313:tripeiro
296:Feijoada
288:feijoada
239:feijoada
219:feijoada
198:Feijoada
154:feijoada
142:Feijoada
115:Feijoada
35:feijoada
21:Feijoada
1136:p. 180.
943:5420584
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876:3 March
789:26 June
763:26 June
633:cabbage
629:carrots
613:Sergipe
588:Sergipe
528:sausage
407:cassole
301:puchero
292:cassava
267:, from
186:History
39:cassava
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1264:
1234:
1046:4 July
950:
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811:5 June
635:, and
570:, and
568:Recife
543:farofa
516:salted
474:thrush
439:farofa
419:strata
380:farofa
211:Recife
180:Brazil
168:Recife
160:farofa
124:
89:Brazil
86:
69:Course
47:, etc.
1388:. Sd.
1040:(PDF)
1033:(PDF)
981:(PDF)
974:(PDF)
609:Bahia
592:Goiás
584:Bahia
537:couve
520:bacon
337:were
280:Ceará
243:ceará
1326:2020
1293:ISBN
1262:ISBN
1232:ISBN
1209:2023
1188:2023
1158:2021
1116:2020
1091:2021
1048:2017
1002:link
948:PMID
930:ISSN
878:2017
856:2023
813:2017
791:2017
765:2017
621:kale
611:and
590:and
530:and
456:paio
413:The
389:and
374:The
357:Gula
317:angu
64:Stew
61:Type
938:PMC
920:doi
667:'s
597:In
476:of
178:of
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