Making a Huge Brazilian Feijoada Feast All by Myself in One Day 🇧🇷
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- čas přidán 16. 03. 2023
- Cooking the national dish of Brazil: Feijoada, Farofa, Collared Greens, Rice with Salsa and Orange.
#brazil #cookingeverycountry #feijoada #antichef
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Recipe used:
Feijoada recipe I mainly followed:
www.theguardian.com/lifeandst... - Zábava
![How to Cook Brazilian Feijoada: Traditional Black Bean and Pork Stew [ Legendas PT]](http://i.ytimg.com/vi/Oay55qPL7Mw/mqdefault.jpg)
I'm not brazilian but their culture and food is very relevant in Portugal. Their food is truly one of the best!
Portugal food is very relevant here in Brazil too! Caldo verde is a masterpiece
@@SkyToast100 or our love for padarias
@@SkyToast100 also pasteis de nata
old man Portugal, the most influential country in cooking
in the whole world
cade meu ouro
I’m so glad you made farofa, it really is THE single most important side possible for feijoada! You could also put some of the calabresa cut and fried in small pieces in it. It’s even better!!
you saying "farofa" was so funny kkkkk
Without farofa it's not feijoada. when I was akid i would eat farofa by itself heheheehe just like spoons of farofa
@@pswinck it sounds like you're just that kid that goes to the beach and eats sand pretending it's farofa
Hey there cousin!
@@mrillenium6221toma vergonha nessa sua fuça
Hello sir.
Brazilian Chef here! This was an amazing (and perfect) way to make our feijoada.
I have a little tip for you (and for who wants to do this delicious recipe):
About the dried meat (carne seca), you need to desalt for 12 hours, changing the water every 4 hours so it doesn't "oversalt" your feijoada.
And by the way, for those who'll eat it, maybe you need a fruit salt later. It's a heavy food and can make you really indigest and sleepy. Don't eat it at night, have it at lunch so you can take a nap after HAHA
Cheers!
Na minha firma dá feijoada as vezes no almoço, da nem pra descansar depois kkkkkkkkkkkkkkkk
It's true, handsome! Have you got zap? kkkkkk
@@EstranhoMiguel Imagina trampar dps de uma feijoada ksksksksk
@@sr.p4iaco827 é bom que depois de umas 2h da literalmente pra ganhar dinheiro cagando.
@@EstranhoMiguel kskskks literalmente
"This thing is poetry" - I've never heard anyone say that about our food, and it made me really happy to hear it! Thank you for trying our dish and I'm glad you enjoyed it!
My family lived in Brazil for about 5 years, many years ago. In San Paulo and Bahia. Feijoada completa and moqueca are our absolute family favorite dishes, even a generation later.
feijoada completa. yeah, you know the real thing
"completa" is just "complete"
@@Cr7Micto Yes but there are some new variants that shy away from some of the off cuts or some of the side servings to try and make for a "lighter" recipe. If you want the real stuff, the Completa is the way to go
you need to know Carreteiro rice and Tropeiro beans
@@Cr7Micto Cadê mais videos do gringo? :((
As a Brazilian chef, I think you did an amazing job. We all have our own little personal tweaks and tricks to feijoada and it is such an important dish in our culture.
If you ever do it again, when you cook the onions in the pork fat after browning the meat, deglaze the pan with Cachaça. It's one of my personal tricks when making it.
Perfect 🤤🤤🤤
você que é chef... ele tinha que ter trocado a água do feijão por causa da lectina? Segundo fontes confiáveis (minha mãe kkkkk) o feijão preto tem menos e talvez não precise trocar... Mas eu fiquei curioso com isso
@@rslgomes É melhor tirar a espuma com uma colher da superfície do cozimento do feijão do que trocar a água onde se perde cor e gosto , fazendo isso é certeiro pra não ficar com gosto esquisito
@@rafaelmartini7846 ACHO QUE NUNCA COMI UMA FAIJOADA COM CACHAÇA NÃO KK, MAS QUERIA PROIVAR KK
@@douglasfreitaslives eu já comi, é meia garrafa de cachaça, depois um prato de feijoada...numa delícia.... Junto nunca comi também 😂😂
The best part was giving a little bit of the feijoada to the doorman, it's something we really do here in Brazil and it represents the spirit of sharing the feijoada
I was born in USA, but i lived my entire life in Brazi. It's so nice to see north-american making foods from Brazillian culture
Feijoada no Brasil, é um prato feito geralmente com um dia de antecedência kkkkk.
E ele ficou assustado em ter que comer pé de porco, imagina se ele souber que aqui se colocam até as orelhas, o focinho, o rabo kkkkk.
Beautifull. Thais was amazing ✌🏼
Pensei o mesmo sobre as outras partes kkkkk
pelo menos agora eu sei que dá pra fazer feijoadas sem as partes que eu não gosto!
Nunca comi focinho na feijoada. O resto é certo, pé, rabo, orelha...delícia
Tinha um restaurante anos atrás e servia feijoada. Ia comprar os cortes do porco e nunca vi focinho.
Feijoada aqui em casa tem que ter lingua, senao nao é feijoada.
a feijoada mais bonita que já vi um estrangeiro fazer, perfeito
pensei o mesmo ahhahah
Muito bonita mesmo, mas achei que ele colocou pouco feijão. Ficou muita carne pra pouco feijão na feijoada.
Achei o mesmo!
@@oholandesvoador2 faltou mais feijão mesmo
siiiim!!! deu um nervosinho ele fritar as coisas separadamente, mas no final ficou bem bonito!!
I'm paraguayan, and my favorite food is Feijoada, it's so rich and delicious!
Hi, fellow Paraguayan. Feijoada with a fried egg and farofa is heaven.
Aye, I've lived for 5 years in Pedro Juan Caballero
@@DornanaPeter John Gentleman
When he had the main dish and the sides done, put together side by side on the table, I could just feel an out loud "That's home" in my mind. Simply amazing!
E vamos de mais um vídeo que o algoritmo do youtube me recomenda só porque tem um gringo falando do Brasil 😂 me pega sempre
Eu nesse momento kkkkkk e agr to morrendo de vontade de comer uma feijoada
Exato kkkk
Exatamente kkkkkk
Eu tbm 😂
And with that recipe, you are now officially a Brazilian citizen. Welcome to our land of wonderful food
I love how he followed his instinct about the water, spot on! And also how literal he was with the "chopped tomatoes" 😂
I'm brazilian living in Ireland and UK, I've never put that amount of effort into my feijoada, always did tonned down versions of it, using pork available and polish sausages, so I give 10 out of 10 for all he has gone through making this.
Daamn, dude. Im a brazilian, and watching you doing our feijoada was fantastic. Seriously, you did everything a typical feijoada meal needs to have. I also (of course, if you liked feijoada) recommend you take a look at what we call “torresminho”, it goes REALLY well with it.
Usually there are way more beans in the feijoada. For two of us I use 1 lb of black beans. The leftover bean stew gets better and better each day, or you can eat half and freeze the rest. It's a great dish to have in the freezer because all you have to do is cook up fresh rice, collard greens and farofa.
Yeah I thought that recipe was low on beans as well.
Ele deve ter pensado que o feijão é o acompanhamento ou complemento do prato, mas na real o porco e a calabresa são os complementos, pelo menos eu penso assim kkk o feijão é o principal por isso se chama feijoada.
Exactly. It is a bean stew rather than a meat stew after all. Could've used less pork meat and stir fried the beans with the meat, onions and garlic before adding the fresh water to cook everything. Nevertheless he did an amazing job. I was surprised how he nailed the farofa xD
Meu amigo, parabéns. Fez perfeitamente. A laranja serve para ajudar na digestão desse prato tão pesado, bem como para cortar com sua acidez a gordura abundante e deliciosa.
Esqueceram de avisar pra trocar a agua do feijao por causa da indigestao tbm kkkk e as vezed cozinhar com laranja e cravo
@@brennosalespreis ele ficou confuso sobre isso,pq alguem falou pra ele deixar de molho por isso,mas logo depois falaram pra usar aquela água kkkkkk
Além disso, a laranja também ajuda (por causa da vitamina C) a potencializar a abasorção do ferro do feijão pelo organismo!
Esqueceu do torresmo. Feijoada sem torresmo não dá. Também faltou a cerveja, né...
Isso de ácido "cortar gordura" é mito, o ácido apenas prepara o sistema digestório, mas o seu corpo vai absorver toda a gordura do mesmo jeito
Gonna tell you. It's the first time I watch a video of some gringo cooking Brazillian food outside of Brazil with FULL and ALL information correct of how to make a magnific Feijoada. Thank You for doing so much effort to be most accurate possible.
You did it in a way more thorough and thoughtful way than we (Brazilians) usually do it 99% of the time 😅 when we're making feijoada for small gatherings or family meals (like, at home, not professionally), normally we just grab whatever pork cuts we can find in the supermarket and off we go 😂 well done, sir! Thanks for taking it seriously and being so respectful of our culture ❤
I'm Brazilian and you did so well
Are you in London? There is a really good place that sells it here...
@@JanusXX no I'm in Bedford, very small county :(
There is a place called Comida Brasil which sells good Feijoada - it’s in Luton which is only about 20 mins on the train from Bedford :)
@@redeye1016 omg I will check that out thank you!
i'm not brazilian, but enjoy trying foreign cuisines and i've been eagerly awaiting this video ever since you said brazil was the next country you're going to cook. thank you so much!
This recipe is pretty good. U dont have to use the pork feet and the carne seca.
The sauce, the farofa and the Rice are essential. The sauces name os vinagrete, Just chop tomato, onions, parsley, parsley or cilantro If u enjoy, Salt and vinager. O prefer to use lemon insted vinager
I Hope u enjoy it😊
Parabéns, primeiro gringo que vejo chegar o mais perto do que é nossa feijoada 😊
I love feijoada! I was blessed to have it for the first time made by my Brazilian friends' Mama. As with any culture, when you have a mama or grandmama cook for you, you know you are in for a delicious meal!
Respect for the ingredients, the food, and the culture it comes from in this video is on point. And you nailed it, man. You did a killer job, worthy of a badass Northeast Brazilian chef. Congrats!
Yay, Brazilian food! You did well!
Couple of brazilin tips: we usually cook rice with onions and garlic, minced well, cooked on oil until translucent. Then you add the rice, water, and salt and cook until the grains are tender and the water evaporates.
Farofa is very versatile and accepting of flavors and add-ons. My favorite is a simple bacon and onion farofa, it is to die for!
Not a particular fan of farofa, but another possible variant is banana farofa! My mom is a huuuge fan of it
Ok, it's not everybody that like garlic and onions in the rice! My family likes only rice!
@@pedroff_1 Essa é a beleza da farofa. Gosta mais doce ou mais salgada, é ainda farofa. Só a farinha frita com com manteiga, delícia!
Arroz temperado é da hora. Na feijoada eu prefiro arroz minimalista, só um pouco de sal. Tem que deixar a feijoada brilhar!
@@Eti204 I don't like onion, but love garlic. But I think most people use both or at least garlic. Rice by itself only if its gohan.
Hi there.
I'm brazilian, and my family runs a traditional brazilian food restaurant in Curitiba - Paraná. I would like to share some tips we use in our feijoada recipe.
For the farofa, you should try frying the onions until golden brown, before putting the cassava flour, if you cut them in julienne strips it leaves a better taste.
So for one big onion, you put 2 or 3 cloves of garlic, 100g of butter, 150g of some neutral oil (could be corn, cotton or even canola, but not olive oil), 300g of cassava flour, salt and pepper to taste in the end.
And the salsa, we call it vinagrete because of the vinegar, and we put fresh tomatos and purple onion, pink pepper makes thing more intresting.
Don't be afraid of putting too much beans.
We use bacon, pork's loin, ears, feet and tail, carne seca, the calabresa you used is very different from the one we have here, paio that is a type of calabresa, but is a mix of pork and beef. We also cut the feet, tail and ears to bite size and we eat normally.
In some places of Brazil, we eat the feijoada with pork steak.
For the rice, we put garlic and onions, but we don't fry until golden brown. Put the oil, and the garlic and the cubic chopped onion, and fry until the onions is transparent, add the rice and follow the recipe you already have.
There is something called torresmo, that basically is the pork's belly deep fryed in his own fat. Just cut the pork's belly in some 1cmx1cm cubes, put on a pan with salt, pepper, and crushed garlic and onion (use 1 tablespoon per kilogram of pork's belly), mix in meddium heat until the fat is almost covering everything. At some point it is going to pop, almost like popcorn, and when this happens put the heat to max anda take out when the popping noises stop.
Hope you like the tips. But you did great in the recipe. Never saw an american doing such an accurate feijoada like you did.
Congrats, bro.
Um canadense fazendo feijoada... Yoohoo! É isso aí brother! 👍😅😅😅🇧🇷
pode pá
Canadense? Ele nasceu e foi criado no Brooklyn, Nova York. É americano.
@@Zormac
Bem, pensei que fosse! Foi ruim, vacilei! Valeu pela correção! 👍
I am pretty sure he is Canadian, judging on his accent, preference for metric, the fact that his older videos were filmed in Canada, etc. He is currently in NYC though
the end was so cute, specially 'cus this dish is usually made for gatherings and having lots of people enjoying it together that's why the recipes always mentions Tons of ingredients, so i think it was very appropriate to share the dish with other people at the end♡ xD
As a brazilian I must say: you would only do it wrong if by the end of the day you didn’t eat more than you should. *That* is the feeling you achieve after having a good feijoada. 😂 At least it is in my experience… so bravo! ❤
hahahahaha
Sempre comer mais que deveria! Esse é o jeito correto
As brazilian I should say you're a brave cooker. We never cook feijoada alone... that's too much thing to cook and eat alone LOL...."carne seca" we usually boil it twice to clean out the salt. All the meat really need to go in the beans before it cooks, so it gets more flavour. And about pig feet, originally the recipe demands, but here in southeast we don't usually use it in a home preparation. I think you used bay leaf in the stew... cause it's mandatory!
And "farofa" is life! We love it and there are soooooooo many recipes (with platains, okra, sausages, etc). You can make any kind of sausage or vegetable braised with onions and at final add cassava flour to toast.
That's was really great to see you trying our flavourish culture, thank you!
I’m Brazilian and l haven’t had Feijoada for 5 or 6 years, as l live in the US. You made me crave it! 😂
You did an espetacular job!
I would change the water of the beans before cooking it, instead of using the same water the beans were soaking overnight, but that’s my preference.
I would also add some bacon and linguica to the Farofa and added some chopped onions before frying the rice and seasoned the rice.
Also, my family doesn’t add pig’s feet to it and l believe most Brazilians don’t anymore, it’s optional as you said, I’m sure some people still do, You did great job following a traditional recipe!
I’m proud of you and the dish you presented! The fact that you prepared all the side dishes as well melted my heart! You always go the extra mile!
It’s certainly Brazilian approved! Well done!! 👏🏻🎊🎉
Looks amazing!
The rice we usually fries some garlic in the pan before throws de rice.
And the Farofa is a whole world of possibilities, u can put some garlic, calabresa, bacon, eggs even bananas.
That was great! As a Brazilian I'm really proud, using all the pork parts and making you own farofa. 👏
Tha salsa (vinagrete) is usually made from fresh tomatoes and onions, with a little bit of pepper (or lots of you're feeling brave )
Love your videos!
And lime juice
Also some bacon in the farofa give it more flavor
Also, maybe put some bananas in the farofa, they give some sweet to the dish
A tip from my family, let the onions fry till they're almost burned and use that in the farofa. It's perfection.
Here in Brazil, this dish is so deep in our culture that I didn't realize that it is pretty complicated for someone which never has done it before. It was very interesting seeing all the procedures broken down like this. You have done it beautifully, amazing! You have made us proud!!!! 😀
All the best!!!!
Beautiful presentation! A Brazilian 🇧🇷 tip for the farofa: cook the onions longer until they brown, you can add a bit of sugar to help caramelize them. They taste better and crunchier this way. Then add the cassava flour and stir with the heat off until brown/golden.
What a nice guy you are, Jamie! Bringing the doorman a late night feast - international gourmet yet! That’s one lucky doorman!
As a brazilian, gotta say, YOU DID IT 100% JUSTICE!!! Good call on adding the bacon, we always use it in my family! Although my mom's favorite parts are the pig's tail and ears HAHAHHA The brand of rice that you used is LITERALLY the same one i use at my home, i was so surprised! ALTHOUGH THE PACKAGE LIED TO YOU!!! I think most families (at least in my state) do the rice the following way: fry a lil bit of garlic in any vegetable oil, add the rice, salt and boiling water! You chose your sides very well! Ngl I'm kinda super proud??!!! Thanks for doing such a wonderful job!!
I love the way he pronounces the name of the foods lol, they're not completely right but who cares? it's still so nice to see a foreigner trying our food :) I didn't even know that a Feijoada had multiple types of pork!
“This thing is poetry”. Not only true for this episode and entree but your commitment to cooking.
Finally, i was looking forward for this one. You did good, it was a very good representation, next time try to make the salsa ( vinagrete here in Brazil) with some fresh tomatoes and onions. The only thing you missed was your whole family and friends enjoing with you on a saturday afternoon! haha
and some quality samba playing in the background 👌👌👌 along with ultra cold beer
E um cafézinho right after, so you won't fall asleep after eating so much of this delicious dish 😋😋
And a "caipirinha" (a real caipirinha made with cachaça and limes) to drink!!!!!
I'm Brazilian and I'm watching this right now, if you nail this one I'll support your channel.
Did he wind up doing Brazil proud?
Don’t leave us hanging! How did he do?
We’re waiting for what you thought. Haha
How’d I do? 😬
@@antichef Muito bem ❤️❤️❤️
As a Brazilian, I just wanna say: that's perfect ✅
The story of the beginning of feijoada is not a happy one. But this dish really represents all the amazing mix that is our country. 😊❤️
my brazilian spouse and i watch you all the time while we eat dinner and i know they'll be hyped to see you make it when we have a chance to watch this! you always put genuine effort into anything you cook, which is awesome to see.
I'm Brazilian and the recipes for feijoada are different depending on the region of the country. Some processes could be done in order and in a different way, but you managed to combine all the main elements and I think that the beauty is there, you have your cultural background and experiences in doing processes in different ways but in the end all elements were incorporated, the dish was beautiful and probably very tasty. By far one of the best feijoada videos made by a person from a different culture, congratulations.
Brasil é simplesmente incrível 🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷
Só a comida mesmo, resto é piada.
This must be the most procedural feijoada cooking I ever watched AND everything looked delicious... so it's a 10/10 video!
I giggled whenever you took the pig skin off tho 😂
The comments this series gathers are as great as the videos. It's so wonderful seeing so many people happy.
Feijoada gives some serious cassoulet vibes. Country dish of beans and lots of meat that were cooked earlier in the week. Looks amazing! Love the branching out!
There is some discussion if feijoada was inspired by cassoulet and/or other bean stews like fabada asturiana.
But its almost certain that the feijoada has european influence mixed with african influence
Indeed! I remember being in France and trying cassoulet for the first time. I called it the white beans French feijoada.
Love me some Cassoulet. My favorite french dish. I love that both cassoulet and feijoada started as people cooking whatever they could find at the time and ended up becoming iconic dishes.
@@vitorhsf8650 So, feijoada was originally made with leftover pork, not meat. I don't think it was inspired, because it was a dish that came about due to circumstances, as they were prepared by slaves with what was left over. The recipe ended up getting fuller, with meat, sausage and complements over time, as we adapted it since many people don't eat pig leftovers.
@@vitorhsf8650 no! NO NO!
Pro Tip: If you add orange slices to the finished dish pot, it'll help get rid of a lot of the excessive fat. Don't eat the oranges though xD.
I’m half Brazilian American and the one most important thing I get from Brazilian food is that it’s super casual. Friends and family sitting around cooking, drinking, and eating. nice job, looks good
It looks like a dish you could feed a whole huge family with.
And you can, believe me! It's not an everyday dish, obviously, and it is heavy, rich and very nutritious. Here in Southern Brazil (state of Rio Grande do Sul), which have a similar climate like Southeast USA, we only eat feijoada in mid autumn and wintertime, but in the 90 per cent of Brazil (tropical climate) people use to eat even at the top of the summer. So, you can make it just one time per month, to freeze the stew and use small amounts (generally on weekends) when you want it. Everything you need to do is the rice, farofa salsa and the green\yellow side parts. I, personally, don't like the pig feet, so this turns for me the dish a little bit easier
That's what feijoada is made for. Is not a everyday dish, we usually eat it in big family and friends reunions like cookouts and birthdays.
I didn't know I needed Jamie trying feijoada till this very moment! Can't stop smiling
Faltou uma boa panela de pressão pra agilizar essa feijoada 😊
Mas parece que ficou foi uma delícia 😋
Muito melhor quando faz sem pressão
I’m hungry just for seeing this. Honestly, congratulations, I’m a Brazilian and your feijoada looks more that amazing. ✨🌻
Youve become such an accomplished cook! Youre editing is superb as always.
In 2 years , this was my fav episode yet. Spoke at a good pace, a few smiles, different recipe I've never heard of -saw you laugh! and it was over 15 min. PERFECT -loved the wording and the result :>)yo
Hey man, Brazilian home cook here. Congratulations, feijoada is not an easy dish to make and you went in all the way with the sides as well. Feijoada is one of my all times favorite dishes and having that you got a bigger-than-you-should second serve, you ate it the proper way as well
Very well done - it looks perfect. I usually have Feijoada when I visit Brazil. Your recipe is almost spot on - I didn't see any hot peppers though (look up pimenta malagueta) and in some places you also get pork cracklings on the side. I am impressed that you remembered the oranges and they are a tasty combo with the collard greens and hot peppers. Good show mate.
I'm once again impressed with your cooking skills. I'm even more impressed that you take such good care of the doorman! I have the greatest respect for you for your kindness.
WAIT WHAT???? My favorite chef (or, antichef I should say) doing my country's most famous dish????? HOLY
Man, what a beautiful feast! Thanks so much for making this and showing a bit more of our culture
As a brazilian this is literally the most awsome "'feijoada" that i've ever seen in my life, congratulations!
Pigs feet were a common addition in my Italian family's Sunday "gravy." When they simmer in the tomato sauce low and slow, the skin becomes very soft and melts in your mouth and the little bit of meat is incredibly succulent. They also give an fantastic rich taste to the sauce. I haven't had them for years but seeing you with them in this dish, I'm going to get some.
When I was a kid, I used to love having dinner at our Italian neighbors home. I didn’t know what I was loving in her Sunday gravy, but those silky little pieces were so delicious! It wasn’t until I was older that I learned about the pig’s feet. Absolutely amazing!
Drooling...
In Uruguay we use pig's feet in many dishes including feijoada. We have an italian dish called buseca that uses cow tripe as well. I love eating pig's feet, but I can't stand the hoofs, so I always remove them,
I've never wanted to make Brazilian food so much! That looked absolutely amazing. Off to figure out how much of that I can find in our city. Thanks for including the recipe!
Kristi W. don't worry too much about all these ingredients. Here are the main elements: black beans, any pork stuff you can lay your hands on, white rice (make it please with common vegetable oil, please, please), onions, garlic, collard greens, and the fried cassava meal (which can be ordered). Again, please no butter. Other than that, a little bit of hot sauce, some cilantro, and an orange would be nice. Enjoy.
@@Vera-kh8zj Thank you! That is absolutely do-able, even in Wisconsin. 😀
@@kristiw.1823 adding to what Vera said: pls use vegetable oil, yes, but also: sautee two minced garlic cloves and half a chopped yellow onion before adding the uncooked rice. When it's all golden and smelling like heaven, add the uncooked rice and sautee it for another minute. Then add the water (ratio of 2 cups of water for every cup of rice) and salt to taste. Cant get it wrong ;D
Im brazilian and i live in a sma town in canada that doesnt have much variety in meat. Heres what you cam find that will someowhat replicate the taste: smoked bacon (in replacement of pork belly), bbq ribs (the pre-packaged stuff, just wash the extra bbq sauce off) and smoked polish sausage.
@@kristiw.1823 you should be able to find a Brazilian market near you, if not a Spanish market might have a lot of the same ingredients, since what we eat do overlap between the many cultures of South America. The 2 hardest ingredients would be “carne seca” and the Brazilian manioc flour. Maniac flour you can find online like “amazon”. Carne seca is very easy to do at home, just cover a couple of 3 inches steaks in coarse salt (bigger the salt grains the better) and leave in a covered container for a week or so, then follow the desalting like the video!
The amount of dedication to make it as brazilian as poassible is amazing! Thanks for cooking one of our most special dishes!
thank you so much! im really happy that you could do it so perfectly! i was expecting something off, but you did it great
after watching the entire video, i have to say that this is BY FAR your best endeavor, and it turned out amazingly. lots of side things going on and yet everything came together perfectly at the end. BRAVO!!
ALL MY DREAMS HAVE COME TRUE! ❤ I'M CALLING MY MOM RIGHT NOW SO WE CAN WATCH YOU COOK FEIJOADA! 🇧🇷
The reason you let the beans soak overnight is to recude the cooking time.
Cooking beans without soaking them can take 3h~4h. A alternative and the most common way we do here is cooking with a pressure pot. Reduces the cooking time to 45mins~60mins without needing to soak.
"Feijoada" or just black bean soup will thicken a lot by the next day due to the water slowly absorbing the starches from the beans. But if you want it to get tick quickly crush some of the cooked beans and mix well. The starch released by the crushed beans will trick it really quick.
And your rice is not the most common way we from Rio de Janeiro cook it.
Here is the most common local recipe of white garlic rice:
Measure 500g of white rice in a pot.
Separate 2x the VOLUME of rice in water. Again VOLUME, >not< Liters.
Add 1/2~3/4 of a spoon of salt to the water and mix it.
In a pan add your favorite cooking oil (vegetal oil/butter/margarine/olive oil) and fry 4 mid size minced garlic clove until it starts to golden.
Add the 500g of rice and mix it well.
Gentle add the water.
Cover the pan just enough that it would not start to foam and overflow.
Put the stove on low heat and let it cook for ~20mins.
Shove a spoon in the middle of the pot and pull the rice to side enough to have a good view of the bottom of the pan. Wait ~5s to see if there still water left. If there still water give it 1 more minute and check again.
When there is no water left its done.
If the rice is not soft enough add 1/2 cup of water and check again 1min~2mins later.
Feito com muito amor! Parabéns 👏🏽👏🏽
as a brazilian, im proud of you and so glad you liked it!
ARROZ TIO JOÃO KKKKKKKKK parece q tô alucinando
It's an impressive work, it looks almost like a brazilian feijoada!!!! But I have some tips:
1) you have to discard the water you put your beans overnight, cook them with new and fresh water.
2) for something more wild, you can put an orange with the feijoada while stirring. Yes. You read it right. Peel the orange, put it in the pot et voilà! It's good for an extra flavour!
Oh msn! I can't wait till you get to Lithuania.
Now, the most Lithuanian dish that we consider our national dish is CEPELINAI. It'd be jaw dropping to see you try pull that off!
Seriously, big props!
Farofa (far-awe-fa) is so easy to screw up and you rocked it.
The salsa is usually called vinagreitte there.
Amazing.
The carne seca was still salty because you boiled it in the same water you dessalted it. You were supposed to have boiled it in a fresh batch of water, that would soak the rest of (or most of) the salt left.
👏👏👏👏 Ficou incrível!
BRAVO!! You did an amazing job with the feijoada completa. The reason for the orange is to cut back the grease from all of the pork. The Feijoada is mainly served on Sunday when the entire family sits down for an early dinner since this meal is heavy is best to eat before 4 in the afternoon. Don't forget the caipirinha which is a must. About the farofa, since is powder like don't take a breath while eating it you may choke, just giving you a heads up. The beans depending on where you come from are placed on top of the rice or on the bottom topped with the rice. In the Southern part of Brasil like Sao Paulo, the beans go on the bottom in Rio de Janeiro the beans go on top of the rice. Is a cultural thing but in Bahia the beans and rice are mixed together. Thank you for sharing this delectable meal.
Geralmente é mais simples de fazer e muito gostoso de qualquer forma. Mas é divertido ver alguém que não conhece reproduzindo um dos vários pratos de nossa cultura tão ampla. Gostei bastante do vídeo, parabéns!
Man, let me just say this, that feijoada looks beautiful, you've won the hearts of us Brazilians, there was a time I thought it was gonna be ruined, but at the end, all I could do was chef's kiss, beautiful.
As a Brasilian i have to say, that was very well done! My gramma feijoada use to be done in 24h of cooking and i know is too much to ask for a youtube vid. Good times.
I'm a Brazilian in love with feijoada, your recipe was wonderful and doesn't owe anything to Brazilian chefs
I love the fact that you took the time to find the "right" meat. I know there isn't such thing as the right cuts of meat but they use a lot of fatty meats full of collagen, which gives some texture and it's made to use all the cuts that are usually thrown away. It was a dish invented by the poor. There is nothing wrong with using more common cuts but I applaud that you made the effort to honor the origins of this dish I loved so much when I lived in Brazil. You cut the meat way too small though, feijoada is usually cooked with big chunks of meat and with a lower meat to beans ratio in my experience.
There are so many cooking vids on CZcams that aim to be perfect, then there is you. Absolutely love how you problem solve on camera, showing how things can and will go wrong.
You made a feijoada that is more authentic than some that I've had before, and I loved it that you made the perfect side dishes, the rice and farofa is mandatory for the true feijoada experience
You killed it - this is absolute PERFECTION and EXACTLY the way they make and serve this Brasil! Great job!
Hi! Brazilian here. This is a beautiful feijoada! The sides, all look delicious. It is cool to know that other countries dishes are true dishes from that countries.
That looks so delicious. Max on Tasting History did it a few months ago and had some interesting stories about it. I'd love to try it!
Thank you for reproducing such an important dish in our cuisine with so much respect. You did a great job, and you took care to make the complementary dishes. I loved it! ❤
Jamie, thank you so much for sharing our national dish with the world. It makes me so emotional to see a foreigner treat our culture so kindly and embrace our cuisine with open arms. Bless you!!!
And that is one fat feijoada, daaaamnn. My favorite feijoada is the one with pork ears in it, I love eating them! Also, we use all the parts of the pork: Nuzzle, tail, ears... And it's delicious
Como feijoada desde criança e posso dizer,essa feijoada do chef é simplesmente sensacional,parabéns!
Brazilian comment here! So excited for this one :D
As a Brazilian, I can say your recipe looks amazing. All the choices you've made sound pretty authentic. The lady in the store was right, ive never seen a feijoada without charque (carne seca)! Well done.
You did us proud!! Your feijoada looks amazing!!!
Yay finally more cooking around the world!
I didn't think watching someone making feijoada would make me so happy. It's not a easy dish. A lot of brazilians don't know how to make it, but basically everybody loves it. In my college we have feijoada every wednesday, even vegetarian feijoada.
Se é vegetariana é sopa de legume. Guerra de propaganda europeia no Brasil pra baixar o consumo de carne e nossa competitividade está fazendo estragos na juventude da elite brasileira.
Very well done. Brazilian Chef here and I'm impressed. Like others have said, you can desalt the "carne seca" a day before. And good thing you bought it, cause it belongs in Feijoada.
I have never used smoked paprika in Feijoada, but i bed it turned out great. We usually use other chillies.
So glad you cooked farofa, it's a must indeed. And you can make farofa of whatever you have in your pantry or fridge.
Anyway, congratz, the best version I saw a non Brazilian make so far on CZcams
Not bad for your first try, I live in Brazil and it's not always made as well as you did. Traditionally it's made with salted pork especially the ears, tail, trotters (the cartilage thickens the final result) that's usually soaked and slow cooked. The general rule is the longer it cooks the better it gets 😊