Feijoada (the soul food of Brazil.)  Part: 2

When I’m visiting Brazil, every Wednesday and Saturday I will skip having breafast and start the day on a empty stomach.

I will get my chores and my workout, out of the way so to help me build up a big appetite for lunch.

Why do you ask? 

It’s because Wednesday’s and Saturday’s are the only two days out of the week that Feijoada​ is served.

Feijoada is a dish that uses black beans mixed with linguiça ( Portuguese sausage), some mixed​ up pieces of pork and black beans. It’s cooked in a big pot for hours on a low flame. The smell and the taste feijoada is amazing! I look forward to eating it every time I’m in Brazil.

It’s served on only these 2 days because it takes a long time to make and when it runs out, that’s it for the day!

I will usually make a pig of myself and have 2-౩ plates of feijoada. It has a smokey home cooked smell to it. The only thing I could compare it to is split pea soup, but that doesn’t even come close.


Feijoada also comes with rice, hot sauce, and collard greens. There’s also 1 or 2 friend pork skins that comes with it. I like to sprinkle some farofa on the side to mix in with the Feijoada. 

I usually mix it all together. There’s a lot of great textures and the collard greens give it a nice touch.

It’s best to have a free schedule after eating this meal because you will need time to digest it! 

Feijoada is a popular meal in Brazil. Its derived from peasant food and isn’t a expensive meal for a family to make. The ingredients are simple and if you can make chili, you can make Feijoada.

If you interested in trying to make this yourself​, this kit can be helpful to you. 

If you’re​ unable to go to Brazil, check​ your area for a Brazilian restaurant. Some Portuguese restaurants offer it, but it’s a Brazilian dish, so they may not. If you’re in NYC check out Emporium Brazil. They serve both feijoada and rodizio. I have eaten there many times and leave there with a big smile and an even bigger stomach! 

Tell me your experiences with feijoada in the comments section below .

Be tranquil,

The Hamptons Butcher

Author: kfm

Hello, and welcome. I am the Hamptons butcher and have been a butcher fr 20 years. I traveled a lot and studied different cuts of meat from around the world. I enjoy what i do, but i enjoy even the art behind what i do.

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