Traditional Brazilian Recipes

Traditional Brazilian Recipes
Feijoada
The Brazilian Feijoada is Brazil’s undisputed national dish. It
is a recipe of beanstew with rice and porc meat. Originally
feijoada was made using every part of the pig, such as ears,
tails, and nose floating among the beans. This was not
popular with tourists and there is now a tourist version using
only the finer meat.
The origin of the feijoada runs back to the sixteenth century
with the introduction of slaves in Brazil. Slaves were used for
many things, cotton production, cocoa production, rubber as
well as extraction of dimonds and mine digging. The
culinary culture of Africa was mixed with the European food
traditions. The African slaves had the basic bean stew, the
Portuguese added the linguiça (sausage), and the Indians
added the farofa (toasted manioc flour). The result was a
particularly "heavy" dish which lasted well and gave the
workers the energy they needed, the feijoada
Street Child World Cup
More than a game
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T: 020 7287 0670
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“Sometimes it is hell on the streets
but when I play football I feel as
if I am in heaven.”
Thamires, Brazil team 2010
“I know from personal experience
just what power football can
have to inspire and change
young people’s lives whatever
their background or nationality.
This is what the Street Child
World Cup is all about and I
give it my full support. “
David Beckham OBE
A recipe for a simple Feijoada
You can buy tins of black beans from major supermarkets
you can find uncooked beans in bags but you need to leave
them to soak in water (completely covered) overnight first
then cook them in a pressure cooker for about 30minutes at
least. The tin ones work just as well.
Ingredients (to serve 8-10 people)
3 tins of beans or 500g of dried beans
1 small onion
2 cloves of finely chopped garlic
1 whole smoked pork sausage or chorizo
2-3 bay leaves
1 beef stock cube
Salt
Oranges (to serve)
For tinned beans:
- Fry onion and garlic together until the onions are soft and
add beans complete with water they come in plus a bit more
A Street Child United Initiative
Charity no. 1144951
“The Street Child World Cup
demonstrates the tremendous
potential of every single child,
and especially street children,
who are so often treated as less
than human.”
Archbishop Desmond Tutu
water so they are just covered.
- Add 2 or 3 bay leaves, salt and beef stock cube (vegetable
stock for vegetarian option. )
- Cut the sausages ( you can use chorizo / smoked pork
sausages) and put them all together
- Now let it boil at a slow temperature
Because the tinned beans are already cooked they don't need
much time, probably about 15 minutes so the flavours come
through but check that they are soft enough. (See note at
end for trick to thicken them if they are looking a bit too
watery...)
For the uncooked beans:
- Soak in water (completely covered) for 24 hours.
- Put beans in a pressure cooker with enough water to cover
them and cook for at least 30 minutes at a high temperature
then turn it down so it cooks slowly
- After the beans have been cooked, in a separate pan, fry
the onions and garlic in oil and put in pressure cooker. Also
add the bay leaves and salt. It will look like a soup at this
point but it will thicken later...
- Add the sausages and let it boil for another 15 minutes (no
pressure needed). You just have to keep on checking if the
beans are soft enough and let the flavours develop.
If you think they are too watery put two or three spoons of
the beans in a separate pan (without water) and squash them
until they form a paste, then put the paste back into the
original pan to help to thicken them.
The feijoada should have enough liquid so you can soak the
rice in it as well but enough beans to give consistency...
Traditionally Feijoada is served with rice, greens and slices
of orange
Brazilian style Greens
- Use shredded greens
- fry a small amount of onions and garlic in a bit of olive oil
and butter
- Then add a bit of salt and a vegetable stock cube (veg)
- Cover it and let it steam at a low temperature until they are
soft
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Brigaderos
Traditional Brazilian sweet treats.
T: 020 7287 0670
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Ingredients
1 (14 ounce) can HYPERLINK
"http://www.food.com/library/sweetened-condensedmilk-146"sweetened condensed milk
1 tablespoon HYPERLINK
"http://www.food.com/library/butter-141"butter
3 tablespoons cocoa
chocolate sprinkles
Method:
Thamires, Brazil team 2010
“I know from personal experience
just what power football can
have to inspire and change
young people’s lives whatever
their background or nationality.
This is what the Street Child
World Cup is all about and I
give it my full support. “
David Beckham OBE
Stir the condensed milk, butter and cocoa vigorously over
low to medium heat. Cook the mixture until it thickens
enough to show the pan bottom during stirring (it will be
firm enough to stay together and not spread) Pour into a
greased dish and let cool to room temperature (or chill a few
minutes in the fridge) Grease your hands with butter and
take small amounts of the mixture and form into 1 1/2 inch
balls. Roll the balls in chocolate sprinkles to decorate.
NB.
If the balls don't hold their shape, cook an additional 5
minutes until thickens up more (before adding sprinkles).
And now for the cocktail:
The Caipirinha.
The caipirinha is the national cocktail of Brazil, and is
enjoyed in restaurants, bars, and many households
throughout the country. Once almost unknown outside
Brazil, the drink has become more popular and more widely
available in recent years, in large part due to the rising
A Street Child United Initiative
“Sometimes it is hell on the streets
but when I play football I feel as
if I am in heaven.”
Charity no. 1144951
“The Street Child World Cup
demonstrates the tremendous
potential of every single child,
and especially street children,
who are so often treated as less
than human.”
Archbishop Desmond Tutu
availability of first-rate brands of cachaça outside Brazil. No
festa would be complete without the Caipirinha.
Ingredients:
1 lime
2 ounces of cachaça (or vodka or rum)
Sugar to taste
Ice cubes
Method:
Wash the lime and roll on the board to loosen the juices. Cut
lime into pieces and place them in a glass. Sprinkle with the
sugar and crush the pieces (pulp side up) with a pestle. Just
enough to release the juice, otherwise it'll get bitter. Add the
cachaça and stir to mix. Add ice and stir again. Delicious and
potent! You could also make jugs of caipirinha. Figure out
how many people and multiply amounts. If you can't find
cachaça use a good vodka. The drink will then be called
caipiroshka. No vodka? Use white rum and you have a
caipiríssima.