Feijoada - Brazil's National Dish
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- เผยแพร่เมื่อ 29 ส.ค. 2022
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INGREDIENTS
2 lbs (5 cups) Beans
1 lb carne seca
½ pound fresh Stew meat
½ pound Bacon (thick cut)
½ pound Paio Sausages
1 pound Portuguese Sausage (Linguiça)
½ pound Salt Pork
2 onions Chopped
1 teaspoon Black Pepper
2 Tomatoes (Peeled/seeded/chopped)
8 cloves Garlic crushed
2 tablespoons white wine vinegar
2 or 3 Bay leaves
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Subtitles: Jose Mendoza | IG @worldagainstjose
#tastinghistory #feijoada #brazil
Hy, Brazilian cooker here. I must say, i have always watched yout chanel and often like your contend. But this time, knowing what i know about Brazil and about the feijoada, i realized the amount of good research you made, and that just made me feel so respected... thank you very much!
Means a lot, thank you Pedro
THANKS, PEDRO!!!
This perfectly summarizes a thought I’m SURE many of us have every time we WATCH!
Thanks for putting into words what I’ve been thinking now ever since the beginning of this series!
If I were to try to write Tasting History a love note, it would end up in garbled girl-fan language but it would be something like: “omiGODDess! How does a Disney Junior executive become a chef/historian/antique food procurer/garam maker…OVER NIGHT?!”
It always warms my little historian heart - the sources! The criticism! The understanding and humility (not often seen In academia, where many people would rather die on a hill than admit they don't know or were wrong). Neverending kudos.
@@TastingHistory wow, the preparation for this video was amazing down to the pronunciations. PERFECT! Would love to see you do a moqueca video!
Not a cook (at least not professionally), but also a Brazilian (and a history buff) here and I 100% second that.
As a Brazilian I was mesmerized, a non Portuguese speaker who can pronounce "ÃO" right, I thought this was impossible. Max always put in the effort.
Well any effort he puts in is always going to be MAXimum effort
Came here to say the same thing, so refreshing.
Foi legal... mas escorregou no Bragança e no Toucinho rs.... mas cara bem legal sempre fico feliz em ver os gringos fazendo feijoada...precisava de uma panela de pressão... pq 3 horas cozinhando feijão não da não ahhahaahahah
I did a project in Belo Horizonte in Minas Gerais back in 1995 and learned Portuguese in the process. I love the language and I picked it up quickly, mostly because I was in the zone having recently picked up Spanish while working in Mexico. I found it to be like a merging between the nasal pronunciation in French that I was used to (and had to suppress in order to speak Spanish) but with most of the vocabulary similar to Spanish but with a wonderful flourish of sounds. This was my favorite until I learned Italian in 1999 while working in Rome.
It's not impossible, but it's really hard for them.
Huge fan of your channel! I'm Brazilian, and must I say that I'm extremely flattered by your recipe choice. The amount of accurate research you conducted (e.g. history, language and even the linguistic trap of jerk beef) is highly impressive and utterly commendable. I'm really grateful for all your respect towards our culture and food history. Please keep the excellent content - you're easily one of my favourite content creators on this platform. Beijos!
Obrigado! Beijos meu fãs
@@TastingHistory 😍❤️❤️❤️
Thank you!
feijoada wasn't simply a case of one culture borrowing from another; it was a beautiful evolution of diverse culinary traditions.
Imagine a pot simmering over a fire, its contents gradually changing as different ingredients and influences are added. The Portuguese stews provided a base, the resourceful ingenuity of enslaved Africans shaped it with readily available ingredients, and the Indigenous Brazilians enriched it with their own knowledge and practices. Over time, these cultural interactions and adaptations led to the feijoada we know and love today.
So, yes, feijoada is much more than just a single dish. It's a vibrant tapestry woven from threads of different cultures, a testament to the power of adaptation, resilience, and shared humanity. Its story reminds us that food can be a powerful force for connection, bringing people together across social and historical divides.
I have to agree with this, and not even frown upon tomatoes being used on the recipe, as most Brazilians know, when we've got picky eaters, mixing your spinach, couve, shedded carrots or any vegetable you need your child to consume, mixing it with feijão will do the trick. As for feijoada, there was a comment that mentioned most of the historical make up of the dish probably originated in Portugal. Beans ,despite white, were the main component and in Brazil we just used the most available beans per region. The contribution from our horrible slavery days was that the African slaves could make a nourishing and flavorful dish from what ingredients they got from their enslavers. And the often neglected original Brazilians contributed manioc "mandioca", and probably were using beans in recipes, just like African slaves and the Portuguese conquerors themselves. Beans are basic. And they're good, they're amazing. As much as black beans will take top spot for me, I can love kidney beans, feijão mulatinho, lentils and all other beans. The same can be said about our roots, like manioc, sweet potato, yam (yeah, that sticky one, inhame -as Titty described), and nabo, or turnip (nabo ).
Thank you for making the best video anyone can expect from a person who's not endemic to the culture, and respects the roots of the complex brazilian culture, as all others, you do an incredible job of portraying life, events and situations as best as possible. However, eating feijoada on Sundays is an important tradition we keep.
I really appreciate your site, recently discovered, and if you ever want to write more about our culinary history, here are some choices: macumba offerings and the history behind mixing religious beliefs , the how brigadeiro became a popular dessert (a mid 20th century recipe that is still fully brazilian), the history of pão de queijo, and finally, churrasco, why this is important, and how ritualistic it has become to us. Whenever you need to come up for air and need recipes, you'll have lots of help from Brazilians as myself.
This reminds me of when I used to work with a guy from Brazil, and one time over beers he started ranting about speaking Portuguese. "All of our neighbours speak Spanish, but not us! We speak Portuguese! Do you know who else speaks Portuguese? Portugal! Do you know who wants to talk to Portugal? NOBODY!"
Haven't spoken to him in like ten years and that STILL sticks out in my mind.
THAT is hilarious
Hahahahahaha! That's exactly what I feel about this! Brazilian here, by the way...
Lmao that is hilarious! He sounds like a fun guy to hang with 😁👍
As someone from Spain, just next door. Portuguese are dull and I still haven't forgiven them for 2017.
The Brazilian Mood™
More Brazilian than that just if you find a Portuguese person just to ask "Where is our gold?"
In Jamaica we call it "Stew Peas". We had a Brazilian Lodger who said ours was "just like Grandma used to make. Eventually all my Jamaican family started calling it by the Brazilian name, Feijoada. It was nice to share cultural similarities like that.
This makes me wonder the importance of the African roots of this dish. OK, it is undeniable that native Brazilian people and Portuguese people also put their ingredients in feijoada, but the fact that many African-based populations in the American continent have similar dishes shows us that maybe the "leftovers theory" makes some sense...
What a nice surprise! Thanks for sharing!
@@jmunizjr83 Feijoada have been made all over the world. Portuguese uses feijoada transmontana at least since 1400. And yes, it was always leftovers or less noble parts of the animal.
It’s just like Red Beans and rice in Louisiana.
I was just thinking that!
This is one of the best interpretations of feijoada I've seen from a foreigner, from ingredients to technique to final result. You made a proper feijoada with proper sides and it fills me with joy to see you actually enjoying the real deal. It ain't fancy but it's damn good. You crushed it. Absolutely crushed it.
he made the proper" Brazilian" feijoada. remember, every Portuguese speaking nation on the planet has their own version of feijoada. that's a result of the former Portuguese empire taking their culture to other parts of the world. Brazil is no different , as their feijoada is more than likely an adaptation from the original version the Portuguese brought to Brazil centuries ago
@bconni2 you know. I were going to make a huge ass text telling you to not try educate us in our culture and blah blah blah.
But I took a second and did some research on this and yes, Feijoada indeed is of European origin.
I thank you from enlightening me with this knowledge. I wish to only continue to better myself and not fall to my own culture such as to blind myself from the truth
I'm gonna be annoying here and insist that anything with this many ingredients and that tastes this good is indeed fancy.
Someone has probably pointed this out already, but the earlier version of feijoada that they described is still eaten today, its called pirão de feijão, you essentially prepare the feijoada, and then slowly over low heat add the mandioca flour, making sure its well encorporated and homogeneous, the end result i can only describe as dough like, but it can be eaten with your hands really easily
It has to be said, according to the brazilian laws of custom:
MAX, COME TO BRAZIL
Yes! MAX, COME TO BRAZIL!
According to the laws of Brazilians on the Internet
Some to Brazil but not on 7 september lol
Come to Brazil, become one of us.
He should totally come, doesnt even need a visa or anything other than a passport
“Napoleon Bonaparte doing his Napoleon Bonaparte thing”
Honestly, that really does explain the basics of what was happening pretty well.
No it doesn’t. Portugal was aligned with England and wouldn’t enforce the continental blockade. Also, Napoleon’s invasion of Portugal proved to be a costly mistake and led to his downfall.
@@Cicero82 I didn’t say otherwise. I was mostly talking about the invasion happening in the first place.
Also, we invaded Cayenne in retalliation.
Quid pro quo, Francoise!
Yeah, classic Napoleon.
Oh, Napoleon! That rascal! *cue sitcom jingle*
Having watched what ingredients you used I have to say this, Max: you and José have to come to Brazil, because feijoada with salted pig ears, feet and tail is way, way better. Like, the collagen in these pieces makes the sauce turn luxuriously thick, it's a whole new experience. Also, you can boil the salted meat to get rid of the salt, just take it to a boil in fresh water, drain, refill with fresh water, boil, rinse, repeat a few times and then when you're ready to cook the beans you put the cured and salted meat in to cook with them and ADD NO SALT whatsoever to the recipe. That's how I do it and the small amount of salt left inside the meats after all that prep is enough to perfectly season the dish. It also softens the salted beef to the point of melting in your mouth.
Yeah, this recipe was mostly a "rich" people feijoada with only the sausages and the carne seca, which is a lot worse than the way the poorer version of the dish with the leftovers from the pork like the ears, feet, tails and knees.
@@herrerasauro7429 Yes, except that, as he mentions, pig feet and ears were never “poor people’s food.” Not in the 18th Century, not in the 19th, and not in the 20th. That being said, eating some with some more cartilage-rich pieces in would probably be a great idea if he ever finds himself in a Brazilian restaurant in Cali...
Another addendum to this [great] comment -and the overall recipe- is that nowadays people don’t really add tomatoes to the recipe. Instead, some might cook half an orange in the mixture to add some flavour, acidity and “break” the fatty sensation. It’s also great for binding the collagen and making the sauce more rich.
Another point is that the ‘portuguese sausage’ you added is commonly known as “tuscan sausage” (linguiça toscana in portuguese), derived from its italian cousin ‘salsiccia fresca’ minus the fennel.
The portuguese sausage in Brazil is usually smoked just like the paio one, but a little more dense.
The come to Brazil meme is real
also if you pre-cut the salted meat before boiling you cut the time that the meat need to boil to 1/3 of the original time. quite handy of you have a bunch of hungry people at your house
From Bolivia here, but somehow the dish made it into family tradition. The amount of research you put into this is a thing of beauty. RESPECT. It is such a wonderful dish. Add the farofa on top...Yum!! Sometimes the slices of orange here and there, not IN the prep but while eating. And served with white rice. At least that's how my family does it... Thank you SO MUCH for bringing this dish into other people's radars!!
"Every culture that has ever had access to beans and meat has put them into a pot together and cooked them" I love it
Forgive my stupidity Max, but if you're not already working on it, we need a National Dish series for every country in existence.
Have you ever watched Beryls channel? You may really like her videos styles too!
@@minabeanwaid I might have to.
@@sunshower6560 she has a great community cooking show with international submissions and recipe recreations, really nice community and video format!
waiting for the national dish from the saint see (the vatican city)
@@dinamosflams bread and wine
As a Brazilian, I'm totally flattered to see feijoada featured in your channel. Thx a lot!
i'm sure Portugal, Cape Verde, Angola, Mozambique, Sao Tome, Guinea Bissau, east Timor, Goa and Macau would also be flattered to see their feijoada featured on this channel.
I would never expect feijoada in TT, mostly because I don't see it as a historical dish, but the meal we eat on sundays or parties (Alo Tia Surica!), or the daily feijão com arroz. It is wonderful to see our living culture so respected by you Max. Beijo querido.
Feijoada se come aos sábados.
@@sandrozappa como quando quiser fazer
vc não estudou a importância da feijoada na escola mano?
@@andredetoni897 eu quis dizer que é difícil enxergar a feijoada como "um prato histórico", no sentido de coisa do passado, antiga, já não conaumido (tipo as receitas que ele fez do império romano). É algo que mesmo com toda a carga histórica, está no presente, firme no dia a dia.
@@sandrozappa e ás quartas também e em casa qualquer dia
If there's one thing we Brazilians are proud of, it's our cuisine. Our dishes are healthy and represent the customs and cultures of our regions.
We could stand to be proud of more things, though. There's a lot in our culture which is good and wholesome, but so many here have a big inferiority complex in relation to everything that is foreign.
Two words that make any American carnivore's eyes light up like a Christmas tree:
Brazilian Steakhouse.
@@SimuLord We Brazilians have a very serious love affair with a good Sunday barbecue with beer. 😁
@@goukeban6197 We are a strong and welcoming people blessed by God with abundant nature, rich soils and the most beautiful people in the world. I have nothing but pride in our people.
@@vitorpereira9515 more people in more places should take pride in their homelands. The world would be a much better place if everyone cared for their own home before intruding upon another’s.
AAAAHHHHH! As a half-Brazilian, half-Portuguese, I'm SO happy to see this staple of our cuisine in your show!!!! Thank you so much!
EDIT: Also loved your very generous, very wise approach to the controversy about the origins. In culture, moreover culinary, it's hard to pinpoint, and to be honest a pointless effort, the true origin of a dish with so many influences.
My Husband and I love your channel. Watching you is always "uma delicia". I am a proud Brazilian woman who loves to get to know different cultures, specifically through food.
From the others videos I knew you were a terrific researcher, now I'm sure of it. Congrats and all the best!!
So exciting to see Brazilian food represented! I never see it anywhere, let alone with the history highlighted in such a wonderfully researched and respectful way!!
I tried :)
@@TastingHistory I've very much enjoyed watching your channel since it started and you have ALWAYS been so respectful of cultures and being neutral about the history!! It is very refreshing.
It was also a delight hearing Brazilian terms being spoken by Max
You know the tale of stone soup! That was a pleasant addition to the discussion and an apt metaphor.
@@TastingHistory you did an excellent job Max!
I love how you try to nail every language accent, must be fun haha! You nailed portuguese.
Hugs from Brazil!
Definitely, amazing accent!
Musician? Great ear.
Bruno, from your name alone I can guess you have Polish ancestors. Greetings from the old country. 😊
@@FrikInCasualMode That is absolutely right! We never forgot our old country here, we still have polish traditions in the south of Brazil. Hope to visit Poland some day!
@@Noctuam734 You will be very welcomed. 😊 Give my regards to your family as well.
Great video, really lived the recipe and the effort on it. My father came from Chile to live in Brazil in 1973, and all of a sudden he was presented to feijoada. He said he saw a nasty mess of meat floating with the beans. People insisted on him to taste it, and until nowadays is his favorite dish, served with white rice, kale leaves cut thinly and fried, some farofa (made with farinha and some extras, depending on the region, or not), along with a cold beer or caipirinha.
As a Brazilian I feel very glad to see such amazing research work and so much respect to our much loved national dish. It’s interesting that nowadays adding tomatoes and vinager to feijoada is not a thing anymore (maybe because we have sides such as oranges and vinaigrette to add the complementary acidity instead of adding it directly into the beans stew) but, as you said, this is a historical recipe.
but his research isn't in good faith. he fails to be historically accurate because he doesn't want to offend Brazilians. the simple reality that many Brazilians just refuse to accept, is your feijoada is an adaptation of the original Portuguese version they brought to Brazil many centuries ago. all the proof you need, is to just look at all the other Portuguese speaking nations around the world and they all have their own version of the Portuguese feijoada. Brazil is no different in that regard.
The passion and care in your work is inspiring! Portuguese is a hard linguage to pronounce yet you do it beautifuly, your time in practicing it paid off, congratulations and my best regards from Brazil.
Indeed flawless Brazilian Portuguese pronunciation!
i think he knows Spanish, iirc his wife is Hispanic, ik Spanish and Portuguese aren't the same but I'm sure it helps a lot lol
@@HypnoManSweger He doesn't have a wife! He has a husband. But he has mentioned that his husband's mom's first language is Spanish.
"Portuguese is a hard linguage to pronounce" I never found that to be true. Of all the languages I speak, Brazilian Portuguese is by far the easiest to pronounce.
@@HypnoManSweger if it’s about pronunciation Spanish won’t help much. Actually the rs are one of the more difficult Spanish sounds to learn for English speakers but in Brazil there is an r equal to the weird/rare American English r! Just an example
Another is j-sounds, they exist a lot in English but rarely in Spanish (mostly in Buenos Aires/Montevideo area)
I hope you read something new in my comment 🥰
I am *extremely* honored and pleased with the dedication and respect you showed to my culture. As a Brazilian native from the state of Bahia, your feijoada is basically what my mom does for me every once in a while.
You also made an effort to pronounce everything right and that is so satisfying, many Americans just trust their intuitions from Spanish and butcher our language. You even pronounced all the *nasal* sounds correctly and that's one of the main distinctions between those who truly learned Portuguese phonetics and those that are just winging it.
Just outstanding, and thank you SO MUCH for that beautiful lesson.
I will only make two very minor corrections/additions: the farofa is fried farinha generally with butter or some other fat. The uncooked and unsalted cassava flour is often used over feijoada as well, performing the same functions with the added benefit that it will counter the saltines for those prefer a less salty dish. Feijoada is a markedly salty dish overall, and the unsalted farinha, as well as the rice and fried couve can be used to regulate the perception of the salt.
And oh, you shouldn't tell your viewers to keep only most of the fast; if the feijoada truly is *completa* you should definitely keep *all* the fat in! We don't necessarily eat the fat, but it makes everything richer and tastier.
os pedaços de carne que ele arranjou estavam bem lindos cara. Eu tiro um pouco da gordura extra antes de fazer. Mas coloco m pé de porco e costela às vezes~ E o tempero básico daqui ne, pra dar a "recheada"~tomate, cebola, pimentão e o coentro hehehe Já pensou se ele faz um vatapá e caruru completo? Podia né? Agora em setembro...
@@GlassDama9 mas porquê cê tira a gordura, fia? Kkkkkk
Well, brazilians also butcher portuguese every day
@@solanareznor8309 fodase portugues original e uma bosta
I love seeing Brazil history being told outside the country, because its so funny it must be shared.
By the way, Max pronunciation of Brazilian portuguese words? The best Ive even seen. People dont always get the diference from spanish and even Portugal's portuguese, but you nailed it damn.
Having grown up in Brazil, there are occasionally stones in the Feijoada, especially in the cheaper brands of beans where they don't do a great job of sorting.
Well, when there are stones in the feijoada, that is the time when you go fight with the cook: this is not "normal", for sure. A good cook will carefully select the beans through, to remove stones, eventual rotten/drilled beans, and so on.
It used to be more common, but the beans are better selected now on average. From time to time you might find s stone.
I cannot say what happens in a restaurant, but at home you always select your beans before cooking it!
Você deve ter 120 anos 😂😂
@@dthgm8655 Well, to be fair, and this was in 2006, not 120 years ago, I was eating not feijoada, but common beans at a restaurant, and I've found 3 huge stones, almost half the size of my molars. I haven't even complained to the cook that time, I just went discreetly to the cashier and show that there was probably an issue with the beans, and they should check the issue. It was like there was a kid in the kitchen throwing stones in the pan and yelling "Look, Mama! I hit the target! Look, Mama! I hit it again!"...
But the fun thing is that all right, I've got a free meal (I didn't ask even for it) and then by 3 hours in the afternoon, sitting at my computer, working at the corporate office, someone from the reception calls to me: the cook have gone to my office, to complain TO ME!! That I was a crook, that it was a scam, that I was a SOB and so on... Like if I NEEDED that... Needless to say I have never gone back to that restaurant ever again, and neither any of our colleagues.
We, the Brazilians, were called. And we shall answer.
Edit: while I'm watching, I can say I'm really impressed by your brazilian pronunciation. Thank you for this video, Max!
True, his pronunciation, it is like he knows Portuguese, I am Brazilian and I also was impressed.
Except for toucinho
We shall answer, with unhealthy amounts of salted pork and cachaça.
I love coming to your comment section every time you talk about the food of any country and seeing all the lovely comments of the people being grateful and excited about their own history and cuisines. Your work is truly inspiring! Thank you 💗
Me too❣️ And so much wonderful personal history and recipes are also often shared and I love it so much 🥰
Totally agree :)
GREAT COMMENT!
I’ve been to cooking sites too where the natives of the cuisine (including my OWN people about soul food) have been very judgmental. But never your fans. Max has the best fans in the world!
As a Brazilian it's just so good to see ppl abroad enjoy some of my culture, keep up the good work, Max!
Oh the "feijoada" being observed by the French woman being described in 11:02 sounds like Aracajé which is a fried bean dough recipe
One of my favourite things about Tasting History is seeing all the shout-outs from people in the comments who love seeing their national dishes on here.
Crazy enough, in Croatia there is a dish called "grah" - literally "beans - that is made with beans, bacon, sausages, and other savory things. Beans, meat, and carbs, a winning combination the world over!
It sounds like what my mom made not that long ago. Except the recipe she used it was called "Wilber beans". Basically barbecue baked beans with a lot of meat in it lol 😁.
Me and my dad liked it, but my mom not so much. So very likely she won't make it again 🤷.
pasulj in serbia, made with sausages, smoked ribs, bacon and beef. also don't forget to mention zaprška, smoked paprika and flour roux with garlic! can't cook pasulj/grah without zaprška! cheers
In louisiana (usa) we do red beans with sausage, smoked hamhocks and pickle meat and serve it with rice.
Yeah, my Croatian friend had told me about it....
The cuisine from the Balkan countries is very underrated.
Your portuguese pronounce is surprisingly amazing! Parabéns!! Thank you for featuring Brazil and this delicious dish.
As a Brazilian, i have to say: you did a wonderful job! Tons of research, spoke the ingredients names the way we say. And most of all, you had a incredible meal, like I’ll have later! I wouldn’t do a better job, so i have to congratulate you, my friend
Thank you!
I legit squealed when I saw your notification! I've been wondering when my beautiful Brazil might make an appearance and I'm glad it was for feijoada!
Love your videos, Max, all the love from the south of Brazil!
10:30 my grandma used to feed us something she called “capitão” (captain), which was basically rice and beans(and anything else she’d have -beef, chicken, etc) mixed with manioc flower and rolled into small balls/football(prolate spheroid) shape, feeding it directly to our mouth…it was common amongst older people, not anymore tho…
Thank you for sharing such a lovely memory. Perhaps you can cook it to keep the dish alive 😊
That sounds like a lovely tradition to reestablish! What a loving way to show your family some affection.
Yes! My mom used to eat as a child.
😮😮😮
Maybe that’s the kind that comes from the slave tradition Max was talking about in the video!
That is so interesting! While I was in Morocco there was a similar tradition with the Friday Couscous. You can eat it from a communal platter bit by bit with a spoon, or you can roll in the palm of your hand a little bit of everything till you have a little ball and you pop it in your mouth and the taste is totally different.
Firstly, amazing video! So nice to see our culture being appreciated, especially in these times. One detail I'd like to add is about the name. In portuguese, the suffix -ada is used to refer to many dishes that are made with a specific ingredient. ie: macarronada, bacalhoada, galinhada, peixada, mariscada. As such, feijoada basically means a dish made of beans, which I believe might help understanding why many different versions in different portuguese-speaking countries exist while being so different. Also, why the first versions of feijoada were so different and yet shared the same name. They weren't all the same feijoada, but they were all feijoadas.
The origins of the Brazilian Feijoada are very very easy to trace back.
It all starts with the Portuguese version, the real OG one.
Like Max Miller said, every former portuguese colony has it one version, but it all starts with the "Feijoada à Transmontana" from the north of Portugal. Then of course it would spread through out the colonies incorporating something more traditional from that land or/and native gastronomie culture.
The original portuguese one is made with white or red beans, depending in what was available at the time. As for in Brazil it was the mulato and black beans that were more available.
For the meats its the same. They were all salted meats, since there were no refrigerators, and it was used what ever was available at the time. The portuguese were always known for eating every single thing of the pigs, from the ears to the trotters and every organ in betwin.
From the land and native gastronomie, in the brazilian version, it was incorporated the mandioca/cassava flour.
Dont be mad with me but they all started as the same and it was definitly not just a slaves or/and natives dish like most brazilians think or learned.
Thanks for this episode, Max. I'm Brazilian and a big fan of your work. My husband and I were watching the video, screaming and pointing to the TV like "OMG! He knows about the bicentennial! He said Mandioca! Look, toucinho! He even put couve and oranges!!!" It was perfect. We were very happy 🇧🇷
the best part of feijoada is freezing the left overs in ice cream conteiners, and for the next few months, people will be opening that closing the conteiners, because, until you open it, you can't be sure if it's feijoada or ice cream
The Ice cream pot of Schroedinger:
Until it's opened It is both beans and Ice cream at the same time
A Brazilian restaurant in town makes Feijoada several times each week. You can decide if you want it fresh or day-old, depending on which day you visit, and each variety has its supporters, but it's all delicious.
Obrigado por lembrar do Brasil.
Seu canal é ótimo.
This is impressive. As a Brazilian myself I'm flattered by the amount of care and research that has been put into this video. Each word so carefully pronounced and each historical and technical detail about the facts and the recipe itself so accurate and detailed. One thing I would add Is that beans are technically toxic, so soaking them before you use them helps reduce the gasiness. All in all I feel very well represented here. Like I've never felt before. Obrigado!
Que bom ver um poco da história dos meus vizinhos e irmãos brasileiros, culináriamente falando. A feijoada representa muito o povo do Brasil
Verdade Amigo
I loved the video. Hope to see Max and José in Brazil soon!
Hey, greetings from Brazil! Soooo, I don’t think the consistency was different at all. I think maybe something got lost in translation because what she was talking about there is that people use farinha to thicken to feijoada, which then can be eaten with your hands. My grandma still eats like this. I hope this helps!
Exactly I think He might be confused with "mandioca flour" it can mean the "goma", which indigenous people eat like an Arabic bread, "farinha" to thicken like you said or even just to sprinkle over.
Perdão escrever em inglês, só pra caso eles tiverem curiosidade kk
i love your portuguese accent! im not exactly a portuguese speaker myself, but as someone who enjoys studying linguistics, its really awesome that you actually put some effort to pronounce the words so authentically and with clarity!
I'm a native speaker and can confirm he did an awesome job
Brazilian here! It's awesome to see a such a common day food being covered in this channel, also I might try this recipe because it has some extra ingredients I've never used, like vinegar, mike give an interesting taste! Btw you nailed the pronunciation! That was the best pronounced "linguiça" I've ever heard from a non native speaker! Bravo sir!
I'm Argentinean, but a friend of my Brazilian friends, their country and their food. Even arroz e feijão is lovely to eat (or bolinhos de bacalhão, or coixinhas...), let alone feijoada. Loved this episode; carinhos.
Pão de queijo!
you're making me hungry lol I really miss eating all of that when living in brazil
Really, just the arroz e feijão with farofa is just fine. Shows up at every lunch or dinner.
ISSO AÍ, HERMANOOOOOOOOOOO!!! AEEEEEEEEEEEEE
I actually did a double take when i saw the title, i'm so happy to see a dish from my home country featured here. I feel like brazillian cuisine is almost always overlooked, even though we have a very rich food culture (and it varies wildly from region to region). I actually went to college for gastronomy (kind of a culinary school with a college degree) and if you need any help with ingredients or english-portuguese translations in the future hit me up. Btw, your portuguese accent is very impressive, keep up the great work, Max!!
id love to see more recipes too! ive only ever been to a brazillian steakhouse but my god, it was a divine experience. i think max should try making those little pao de queijo cheese tapioca breads. if i wasnt so full from all the meat i would have eaten five dozen of them. as it was i only ate one dozen. :P
I feel like so much South American food is overlooked outside the continent, and it's a shame. So many different food cultures (and like you said, regional variety). We have a great Ecuadorian restaurant nearby and it has fantastic dishes that are almost unknown in my part of the Midwest USA. Similarly overlooked are the pupusas of El Salvador/Honduras, the Columbian arepas, and tons of other foods that I don't know about because I just haven't run into them locally! For Brazilian food, we mainly just get the (delicious) meats here in the US. And even from our closest neighbor to the south, we tend to get a very small slice of the cuisine that's then labeled as "Mexican" food.
200 years of terror and all brazil gets is frejoles : P
@@krono5el Many countries in the Middle East have thousands of years of terror, some still do, & you're whining about Brazil? All they got is humus & falafel, which are both beans as well.
His Portuguese pronunciations were impeccable, really impressive stuff
Brazilian dietitian here, love the video! just 2 observations:
1- soaking the beans helps not only so they can cook faster, but it also makes their nutrients more available for us, eliminating antinutritional substances (it also helps folks who usually feel gassy or bloated after eating beans, to not feel like that). It is important to change the water at least once and discart the water at the end.
2 - a pressure cooker is definitely the way we cook feijão nowadays it makes the process so much faster and easier.
Excelente video, research and pronunciation Max. Tysm!
I absolutely love your videos!
As a Brazilian here are some comments:
The modern version also includes pork ears, tails, cheek and feet (although nowadays we have feijoada magra which translates roughly to light feijoada, where you swipe the fatter parts with more lean ones).
To the feijoada completa we have for servings the feijoada itself, farofa (that would be the farinha, sometimes prepared with really small bacon bits), rice, chopped and braised kale (a Brazilian variety), orange slices (with no skin) and vinagrete which is a salad made of finely chopped onions, tomatoes and bell pepper seasoned with olive oil, salt and vinegar or lemon juice.
Many places also have a separated little container with the feijoada sauce mixed with a strong pepper for those who like it spicy (like me) to season their plate.
Lastly, a trivia: it is very common to have feijoada on Sundays, being called feijoada de Domingo.
Kudos for Max, not only for presenting one of our quintessential dishes, but also for making a great explanation on the backstory of it's very ingredients.
(As a brazilian, I admit we have some pretty specific names/ingredients)
Tiro o chapéu ao senhor!
PS.: I suggest you look into some amazonian recipes, from the state of Pará for example. Some pretty unique stuff there.
PS2.: For the very best brazilian sweet/desert, I'll wait for Max to take a crack at Brigadeiro.
You're Awesome
Oh yes. Brigadeiro is amazing and I hate that my source for it has dried up (had a work colleague from brazil who'd make it but she left for another job...).
@@GaldirEonai try to find Brazilian groups in your city, trust me we are everywhere. But brigadeiro is Simple to make in the microwave (ive made it since i was a kid)
1 can of sweet condensed milk, 1 table spoon of butter (preferably unsalted) and you can make it with with either nesquik powder or semi sweet chocolate depends on how sweet you like it about 3-4 table spoons. In a microwaveable bowl. Mix everything and put it in the microwave for one minute and stir. Repeat til when you put your spoon through the chocolate mixture it doesn't go back right away. (Not sure if it makes any sense lol) and then let it cool and you can roll it up into bite size balls or just eat it with a spoon. (I recommend the spoon)
They're like truffles right?
@@snoozegrunthypna They look like chocolate truffles but they're actually made from thickened condensed milk, giving them a flavor a lot closer to certain milk-based candy bars (like Kinder).
I'd make it myself but condensed milk is something you only get in a handful of specialty stores around here :P.
@@GaldirEonai I've honestly never had them but they sound 👍
My first trip to Brasil, I was told that it's made with everything left over of a pig except the oink! Love Brasil and if you want to wash that down with something non-alcoholic, try Guaraná Antarctica! Antarctica makes a preety good beer as well...just saying.
GUARANÁ IS PERFECT!!!!!!!! Thank you so much for opening up to our culture, I’m glad you like our food 💛
In feijoada, meats with bones, with plenty of collagen, smoked and with different textures are important parts that characterize feijoada. Pork feet, pork tail, pork tongue and pork ear, in feijoada, are not leftovers. Each of these meats plays a role.
As soon as I saw the title I knew 'Oh man, the comments are going to just be going crazy with proud happy Brazilians', and so mote it be. Besides the fun episode, it's a real thrill to see so many people so PUMPED for your choice of subject and your pronunciation. A lot of TH-cam communities can be kind of toxic (what? nooooo), but not yours.
If you don't want Stone Soup - make sure you 'pick' your beans free of little stones before you wash and then soak. :D
16:42 Food, language, culture and art are like rivers: They flow, they flood, they dry up, they have tributaries and they meet each other at some point.
Wow I never expected to see Feijoada in the Tasting History. Feijoada is my comfort meal, it warms my heart and whenever I'm eating Feijoada I remember that happiness is in the small things.
Wow, I’m Brazilian and Bahiana
Love the way you brought up the history on fejoada dish
I love the way you spoke the Brazilian words👏🏻👏🏻👏🏻
Thank you for the honor of be represented on you channel
🙏🏻👏🏻👏🏻👏🏻
Btw… toucinho is said with an “s” sound…😉
I am from Brazil and must say you did a great job. Thank you for this beautiful research from this beautiful country that I was born.
The more "tough" cuts you add the better. Even things like pig feet/ears and ribs. The collagen makes the stew really rich and thick at the end. You dont have to eat the feet and ears tho, its for flavor and richness.
But you CAN eat it. Heheheh here in Portugal (don't know if also in Brazil) we actually have specific dishes for those parts. "Salada de Orelha" (pig's ear salad), "Pezinhos de Coentrada" (pigs feet in cilantro), "Miolos da Matança" (the brains), "Papas de Sarrabulho" using the bofes (the lungs), "Bucho" using the stomach, Chouriços using the intestines, I think that even the face of the bicho can be eaten. 🤣
@@MaryannaPoppins we also do eat it, he is just mentioning that because some people do not like the texture so its not mandatory to eat it, but the added flavor to the feijoada is really good either way.
@@MaryannaPoppins mmmm pigs ears and pigs trotters make me hungry.
@@MaryannaPoppins the names sound like something served at Hogwarts lol I love it
Pig feet has a bunch of fat and tissue, a little skin and meat. I can see how it would be delicious in a stew
This reminds me of the way pinto beans (we called them 'soup beans', though technically 'soup beans' can be other types of beans besides pinto) are made in eastern Kentucky. Soak the pinto beans overnight, drain, add more water to cover the beans a couple of inches, cook them most of the day, throwing in pork (ham hock, fatback, and/or whatever smoked bits of pork you have), salt (if needed after they've at least half done, likely not but "to taste" as they say) and black pepper. Cornbread, fresh green onions, and collard greens were served on the side. Some people put a bit of baking soda in the beans while they cook, as this is said to "de-gas" them.
I remember being served something similar, though with more seasonings, by a Mexican-American family in East L.A. when I lived in Los Angeles. It was an interesting cross-cultural situation, thousands of miles from home, and being greeted with the smell of soup beans as I walked into the backyard (cooked in a large pot over an open flame).
My own take on the dish these days uses diced ham instead, and I put onions in with the beans (with some more on the side), cornbread is a must as always, but I was never a fan of collards, so a simple salad is nice.
A series on Appalachian cooking would prove interesting I think.
There's something strangely uplifting about the fact you can find "beans cooked with a ton of meat for hours" in basically every culture on the planet.
Some things, thank goodness, are universally loved. I grew up in Washington with Mom's red beans and ham hock, served with corn bread, baked in the black iron skillet. Such a perfect comfort food.
THANK YOU, HAROLD!
I have just retired and started in earnest my world travels, (although my parents and grandparents were world travelers and I’ve already been around the world with my family.)
I’m always surprised when I find a food halfway around the globe that should have no relationship to another food that I’ve had in another Village somewhere else!
The last Village I lived in was in Village Ghana 🇬🇭, the village of Hohoe to be exact.
They make a thing there that is exactly, EXACTLY a Mexican tamale except for the cornmeal is fermented.
I was so excited when I saw it because I really don’t like Ghana food that much.
“A TAMALE 🫔 !” I screamed!
Unfortunately I hated it because I’m not a big fan of fermented foods.
Still!
I sat wondering how Ghana invented the tamale. But then I realized! Humans have lived there for thousands of years now as we have lived and Mexicans lived for 1000 of years. If you’re a poor Mexican villager and you look around for 1000 years and you say “what we got?” “We got corn.” “How do we make it?” “There’s lots of ways to make it.” And you end up inventing a tamale!
As a Brazilian cook who loves this honorable dish, I feel so respected and represented by this content in so many ways. This is for sure one of my favourite episodes so far, what a great research, beautiful Brazilian Portuguese pronunciation, accurate recipe, Tasting History quality at its best. Que orgulho ver a nossa feijoada no canal do Max!!! 💚💛💙
As friendly as my people is well known to be, I'd like to send you a great hug and invite you over with a Brazilian Internet (kind of) traditional catchphrase: PLEASE, COME TO BRAZIL!
I just loved it, and I mean it. Thank you.
Rsrs, thank you Du
I have seen a number of non Brazilian tutorials on how to make feijoada, and this one is by a vast margin the best. In fact it is quite perfect, even the pronunciation of Brazilian words is very accurate! For whomever wants to expedite the process, it isn't uncommon, in Brazil, to use a pressure cooker; not a sacrilege by any means. A tip on a few things. The orange (fundamental for a real feijoada) should be peeled, and de seeded. The collard greens must be rolled up and sliced as thinly as possible, then sautéed with olive oil and garlic. The farofa is delicious when made with a lot of onions and olive oil. But... most importantly, a feijoada should be accompanied by one drink, and one drink alone: Caipirinha, made wirh descent cachaça, for the citrus on the lemons in the caipirinha and the oranges, make a perfect balance for this, otherwise heavy, but sublime meal.
I’m Brazilian from São Paulo and I’m so impressed on how well you have done and described this dish! As we say in Brazil “fiquei com água na boca” with this video! My wife and I love your videos. Thank you!
It's so great seeing feijoada here! It's more than a dish here in Brazil, it's a celebration. You join family and friends in a hot day to eat feijoada and drink caipirinhas, while music plays in the background.
as always, loved the video! on the topic of the feijoada with mandioca flour that's eaten with your hands: my family (both sides) calls that "bolo de feijão" (bean cake; "cake" like in "fish cake" or "rice cake", not "cake cake"). pretty sure most people where i live (pernambuco, northeastern brazil) would know this dish. the ingredients are exactly the same listed by the french lady (although we wouldn't go as far as preparing feijoada just for that; maybe your normal everyday bean stew or feijoada leftovers), and the preparation is quite similar (you mix the beans with flour and some of their liquid, form it into a ball with a single hand, and push it into the mouth with your thumb).
my mom used to feed me bolo de feijão when i was young so i had energy and endurance, which is something she learned from her mom (and makes sense, since it packs a bit of carbs). my paternal grandma said the same thing when the topic last came up. an important thing to note is that all three are black women, so it feels like it's a reminiscence of this old custom/dish through tradition.
i'm actually impressed how accurate and on point your info on brazilian history was, even the controversy, usually when people from other countries do "research" on the very socioeconomic and cultural aspects of brazil, it comes off as it was done by using those magazines in the doctor's waiting room that are 5 years old already, but yours was something that we would find in a legit history class here, well done Max.
Also another thing that you can do is get the a little of broth of the feijoada, heat it up in a separate pot with some mandioca powder until you get a thick paste, keep mixing until the paste forms for about 2 to 3 minutes, its called pirão and goes well with feijoada
*"that they were eating with their hands makes me think that the consistency was rather different..."*
Not necessarily. I've been to an African restaurant where everything is eaten by hand, including an ochra stew that is literally slurped from one's spooned fingers. It's a fun way to eat that just somehow makes the food taste better.
They threw the feijoada in their mouths.
That kinda implies it was solid.
Yes. I just commented that the description sounded like the enslaved Africans had made a fufu from the manioc. And even today, fufu is skillfully used by Africans to eat even the most soupy/wet foods gracefully with their hands.
@@casaroli "kinda implies it was solid"
Kinda, but not necessarily. The feijoada could be stew and the cassava could be mixed in while in hand to thicken it and make a dumpling of sorts. This kind of eating is not unfamiliar to me.
@@vbrown6445 "made a fufu from the manioc"
Thanks for the info. I had to look up fufu, but that sounds very much what I was thinking. It also sounds like they were making the fufu with the feijoada in hand as they eat.
The source mentions they added flour to it and then made them into balls. This must be some kind of acarajé/akara, which is another bean-based dish of African origin.
This video made me so happy! And I love the care put into the pronunciation of the Brazilian Portuguese words, I audibly gasped when I heard ''João'' spoken so effortlessly, it's the white whate of non-Portuguese speakers LOL Hope to see more Brazilian recipes in the future, there's so much to choose from, all with very interesting histories! Feijão tropeiro, coxinha, moqueca...
As a Brazilian living abroad I am so happy to have found my community around here. What would I be without feijoada and churrasco? Probably thinner, but also not as happy :)
The origin story version I learned was the one where the enslaved Africans invented it with the scrapes from the kitchen. But the bottom line is - I'm glad someone invented it, period.
My family serves it with rice, farofa (seasones cassava flour), kale, deep fried banana and caipirinha, of course (the national cocktail).
Amazing video, thank you for sharing a bit of our wonderful culture
I was itching for you to get to the part where you talked about the origins of the dish. That’s a very pondered and respectful approach. Congratulations again on the great video, Max!
I’ve been keeping up with your channel since the Hyppocras video and I have to say it’s great to see how much quality your videos have. Also, proud to see a dish of my home country in your channel, and such a good Portuguese pronunciation!
It’s so good to see Brazilian food represented so well by someone that clearly cares. Your pronunciation was surprisingly close to the metropolitan São Paulo accent. Well done, keep up the good work.
What an incredible episode! I've been waiting for this for a long time! Your research is on point, and there's indeed a huge debate about the origins of feijoada. The whole "national dish" thing dates back to the Modernists, after 1922 (centennial of our Independence, BTW), a group of intellectuals, writers, poets, musicians and painters were responsible to create a cohesive Brazilian national identity, picking the quintessential music, art style, architecture, food, and history of Brazil. And then, feijoada, being a mixture of Indigenous (the bean, the farinha), African (the history) and Portuguese (the pork meat) roots fits very well with the Modernist narrative of the creation of Brazil: the contact between those three races.
The earliest feijoada recipe I could find was written in 1860, in the second Brazilian cookbook, called "Cozinheiro Nacional", and is this:
"FEIJOADA - put the picked and washed beans in a pot with water, salt, a piece of bacon, some sausage, pork, carne seca, carne de colonia, two diced onions and a clove of garlic. Let it boil four or five times (?) and, being it cooked and the water reduced, it's ready to serve"
As you said, beans and meat go well together, and many cultures does use that combination. So it's no shocking that Africans and Portuguese had the same taste in that matter, and adapted the recipe to the ingredients available in the land.
Amazing video! I'll celebrate our 200 years going to the Ipiranga Museum, in São Paulo, which will be reopen, after years of renovations, in time for the celebrations.
Yeah, I agree with Max in that if you're gonna do beans and pork it's gonna be a mix of influences, though. This version that he makes definitely has some European influences (the bay leaf, the way the salted meat is cooked and whatnot), but also lots of clearly indigenous and African influences (the mandioca, the specific cuts of pork and how they're preserved) so it feels pretty reasonable that it comes from what happens when a bunch of Europeans, Africans and Americans are all together and they all have beans and pigs and they start adapting each other's recipes and trying to replicate their traditional ones with whatever is at hand.
“Carne de colonia.”
I don’t even speak Spanish but that says it all doesn’t it? The meat that the colonizers brought to the pot!
@@mademedothis424 YES! It’s like the New Orleans of the colonizers in South America instead of North America!
The most famous New Orleans dishes…sayyyyy…gumbo?
Every pot has what the indigenous people had plus what the colonizers brought when they’re slaving @$$es came to town. OH! And their slaves dropped something into the pot too!
So in New Orleans you have the First Nations influences; the African influences; and the influences of the French (who had their ways with slave women in so mmmmmmmmmany different ways that white folks had to start defining their ownership down to the macrobiotic level. YES! They still owned my people even if we were octoons, only an eighth Black, and even if we looked white.)
Yes. Any part of food that is traditional nowadays not only has the tradition of the native people but the traditions of their captors and conquerors in the same pot.
@@nicolechafetz3904 yeah... we don't speak spanish in Brasil
Sorry. I do know that!
Just watched this video and made me so nostalgic of my college days (Spanish-Portuguese translator here) when one of my Brazilian teachers invited us for lunch to have feijoada completa, and hers looks exactly as yours! So thank you for sharing this wonderful dish with English-speaking audiences and for all the dedication and effort you put in your videos! 💕
I ended up making this because of the video. Thought mine was with cuts i could find, it actually turned out great as is. Used smoked sausage, pig feet, ham hock, beef roast, mexican chorizo and bacon. Unfortunately i burned up my first batch trying to tenderize some of the tough cuts so im remaking it.
Beans really are the swiss army knife of the culinary world.
I know right. As a vegetarian, it's one of my staples. Barbeque beans with sweet corn and vegan bacon.
Now make the history of feijão tropeiro! It's another traditional dish made with beans and which has an awesome history as well =)
Also, your portuguese pronunciation is great!
it sound like Frijoles .
It's super tasty, and the most interesting part of it is that it has most of the same ingredients as feijoada with a completely different texture, taste and presentation. Now I want feijão tropeiro 🥲
@@anabeat1710 yeah, I thought so too! It's very similar but also completely different.
And now I also want tropeiro haha
@@SuperCheeseGod Another Brazilian recipe using beans that I'd love to see him cover is Tutu de Feijão, which is totally different in almost every aspect of the aforementioned recipes, aside from the ingredients! Very popular here in Minas Gerais just like Feijão Tropeiro
@@anabeat1710 eu também 😋😋
This was one of my favorite meals my Vovo would make although she couldn't cook although she tried her best many times with other dishes, for me when I was a kid. Seeing the way you made it and described it is absolutely perfect. What id give to have her feijoda.
I'm brazilian and a long time fan of this channel, I love feijoada (and cassoulet), and I must say: EXCELLENT portuguese pronunciation and great video as usual! Once again we can see how much effort you always put on your research! 👏👏👏
So cute you speaking portuguese, I loved it!
Orange is usually eaten after feijoada, as a digestive and dessert, banana is eaten together, as well as rice, so it doesn't feel as much of the salt you mentioned (at least I do it like this XDD).
I've been waiting for this for a long time
💕
Obrigado Max, você é incrível
Beijos!
@@TastingHistory I've been following your channel since very early and recommending it to all my friends.
@@MarceloGosling a a
Ohhh, what a treat!
It's a Sunday morning, and I get up to see a new video on my favorite channel, now celebrating my country's independence and bringing along the history of Brazil's most shared guilty pleasure - and the terms are all spoken in good Portuguese!
Honest, man, I don't know what kind of effect this had on me, but it brought me to tears.
Thanks you for this wonderful time!
Love from Brazil
Love this video. We lived in Brazil for two years for my husband's job and I learned to cook Brazilian food from a very dear friend there. I cook my feijoada in my slow cooker, pretty much the way you did in this video. Now 22 years later, we still eat it and with all the sides you pictured. We love it!!
Thank you Max for teaching everyone about the history of feijoada! As a Mexican, I first thought "oh, this must be like a potaje or like a frijol con puerco on steroids", but then I watched the whole video, I saw the list of ingredients, like the salted meat, the sausages, and the mandioca, and I must say that I couldn't be more wrong! I am in awe for the creativity on this dish! I need to try this one day for sure. My respect to all brazilians! Feijoada must be trully a delight!
two additions to this amazing video:
1) the beans+cassava flour combo is now called (in most of the country at least) of pirão. Actually, pirão is any broth with cassava flour, so we got bean pirao, fish pirão, etc
2) a national dish that the myth says it was created and not so long ago it's the brigadeiro! Or at least it was during a election campaign that it got baptized.
I think he actually referred to the "capitão", a dumpling made with leftover feijoada thickened with manioc flour. My mother says she used to eat it a lot when she was a child. It has some logic to be eaten with the hands, since the enslaved probably didn't have cutlery...
Acho que ele na verdade se referiu ao "capitão", um bolinho feito com as sobras da feijoada engrossada com farinha de mandioca. Minha mãe diz quecomia muito quandoera criança. Tem lógicaser comidocom as mãos, já que os escravizados provavelmente não tinham talheres...
Great content, Max! As a Brazilian, I approve your video. Feijoada almost has it's own day, restaurants usually serves on wednesdays, specially for workers lunching at factories or on the street. Several charity events revolve around a popular feijoada.
Next time you do it, don't forget some "vinagrete" sauce on top!
Kind regards from Brazil!
You have to crush about 1/4 of the beans after cooking in a pressure cooker, to thicken the bean broth. This dish is complex and there are several items that do not enter the feijoada but are served as side dishes over the table and are rather mandatory, such as: farofa: baked cassava flour with bacon , sliced orange, pork rinds- called torresmo or pururuca, pork chops, Couve Mineira, a green leaf cut very thin and fried with bacon and a sauce made of the same bean broth with grinded fresh pepper, and even a fried banana. All these side dishes are optional, and sometimes even the many sausages and meats that are cooked with the beans are separated in different clay pots, so you can pick your favourite items. Excellent rendition! We brazilians feel honored!
Not a big patriot guy but everytime you said "Brazil" I got goosebumps.
Thank you so much for making this episode and I'm sure Jose helped a lot! hahahaha
Love you guys, keep the awesome work!
Also I'm impressed there are so many brazilians around here, didn't expect that.
Next brazilian dish must be "pão de queijo" as some brazilians already commented.
He did with the pronunciation haha
It has been over 20 years since I visited Brazil and I still fondly remember the pão de queijo. So good!
@@redbirddeerjazz As a Brazilian I proudly invite you to come to Minas Gerais, so you can have the best pão-de-queijo experience with a hot cafezinho.
@@redbirddeerjazz I know a guy from North Carolina who fell in love with a Brazilian, learned fluent Portuguese and went as far as going to a Brazilian grocery to buy genuine ingredients for pão de queijo and prepare it himself
I had this one time at my SIL's house. Her husband lived in Brazil for years. I (generally speaking) hate beans. I went back for seconds. This meal is amazing!
Truth is, as crazy as it sounds, you don’t have to like beans to like feijoada
I’m glad you liked it! Thanks for opening up to our culture 💛
It's the first time i see a non-native pronouncing "João" the correct way. This extends for all the brazilian portuguese that you had to spoke in the video. It's perfect. It really shows the extension of your research on the topic.
I've see companies with with astronomical budget not even getting the names right when trying to garner brazilian attention to their media but here you are : presenting history with it's context, getting the pronunciation right , even the difference between "carne seca" (or "carne do sol" how we call here in the northeast) and "beef jerky".
Absolutely amazing! Keep it up, meu amigo. Arrocha!
I love your pronunciation of “fejoada”. It’s pretty much like we say here, we almost never pronounce the “i” in feijão. In day-by-day vocabulary it’s always “fejão”, “fejoada” 😂😂💚
The orange thing actually change from region to region here in Brazil. Where I live (São Paulo) we put the orange on the place of the vinegar.
Something that also change from region to region is the meat used. Most to the ones in the video are the basic for the Feijoada, but in some places (especially in the countryside of São Paulo, Minas and Goias) is a common thing to use the pig's nose, ears, feet and rib. The recipe of the video resembles the North/Northeast version of it, where is more common to use sun/dry aged meat..
He used a book from Bahia in 1928, so technically that's the regional version he made.
I’m into to nose and ears and feet ! ❤️🇧🇷
I would assume what kinds of meat (if any) are used would also depend how deep the wallets of the people making the feijoada are. "Countryside of Sao Paulo" sounds like a place where people would hesitate to let any useable bits of a slaughtered animal go to waste.
IME feijoada de Sampa includes the pig's tail. It was not to my liking -- the ears, feet, and nose were -- but others scrambled for the tail. IME feijoada de Sampa included carne seca but in a small amount. About a hundred grams. Maybe less.
@@MrAranton Countryside of São Paulo is actually the richest region of the country. They just think that it tastes better.
I was practically raised by Brazilians even learned to speak decent Portuguese from them so seeing this makes me very happy. They have one of the most beautiful cultures and cuisine.
I want to know the story though! Where are you from and who were these people?
@@nataliaalmeida-nacillustra5954 I'm from Colorado I went to school and college with them they got scholarships to play on the soccer team. Most of them went back to Brazil but I still talk to them. We became fast friends when we met they heard me listening to Charlie Brown Junior which is a really popular Brazilian band and we all been friends ever since lol.
@@rc59191 the fact that you were listening to CBJ is just so wholesome haha
@@EzioAuditore1500 lol thank you I love their music dudes are super talented.
As a kid, musicians from around the world would stay with my family. Eduardo, a Brazilian musician and dancer was staying with us for a few weeks. One night, he said “tonight, I am cooking. Give me the biggest pot you have.” He made feijoada, and it was incredible. Our whole family continues to make it to this day.
Also, it’s funny that you say the flour is like breadcrumbs, because he served it with rice and breadcrumbs.
I wasn't expecting a Brazilian dish, but oh boy did I absolutely loved the fact you actually posted this! I'm Brazilian and I absolutely love your videos. It always gives me a fuzzy feeling whenever I see people actually talking about Brazil.
The Feijoada you see today is like much of Brazil itself, a fraternity project, it draws from so many sources and cultures to build one unique dish everyone like. it is extremely filling and the older it gets, better it tastes, it's a really rich dish, you should see what we are doing with sushi and hotdogs in São Paulo, Brazil's has the highest japanese immigration and São Paulo has the highest concentration so you know people there are making really special Makos over there, which is interesting since in São Paulo also there's many italian immigrants in there so pizza flavors also get very unique, we have a very culinary minded culture, wherever you go you will find unique dishes in great varieties, like people have been suggesting, try the Feijão Tropeiro with the "torresmo", which is chicharon, fried pork skin, mandioca flour, sometimes a boiled or fried egg, beans, sausages.
PS:
Thanks for showing it Max! seeing your take on it with historical insights put a smile on my whole day, Viva a independência do Brasil!
I appreciate for your work.
Thank you for these comments, Roque!
If you hadn’t written this I would not have put in Saõ Paulo on my bucket list!
@@nicolechafetz3904 My pleasure! I know you will have lots of fun with those recipes too :D
@@roque87 CAN’T FRIGGIN WAIT!
Although I’m currently on hold because I just lined up all the ingredients for Birock!
Was making fortune girlfriends tonight but one called off. I don’t want to do something so special for just me and my housemates. So we’re postponing BIROCKS until tomorrow!
@@nicolechafetz3904 NICE!
You'd be surprised at how feijoada can feed lots of people when you count making bowls of rice with that delicious meaty, bean stew, the rice lends itself marvelously and combined they taste so GOOD! also don't forget manioc for that CRUNCH
Cooking is the best thing ever!
10:50 this kind of "feijoada" actually still exists in Brazil, although it doesn't use the mandioca flour and it is fried in dendê oil (not just eaten immediately). It is called "acarajé".
Também achei que esse receita mais antiga deve ser a "avo" do acarajé e da feijoada atual!
I thought of Acarajé as well. But it could also be Pirão, Tutu or Feijão tropeiro.
I think it's more close to tutu
It has nothing to do with acarajé. It's basically "tutu"
As a brazillian is funny to see an outsider doing feijoada, but you did well sir. My compliments to the cheff.
oh my god what a great job you did, it's rare to see our Brazilian culture and history represented and presented in such a cool and faithful way congratulations! 🇧🇷🇺🇲❤
If you chop up the salted meat before soaking, getting the salt out should go faster. Also use an excess of water, that should also draw out the salt faster, as the low salt concentration in the water is what draws the salt out. If you only take a little bit of water, the salt won't come out anymore once the water is as salty as the meat (in terms of concentration).
Thanks for the tips! I am definitely a little scared of the salt meats!
But because it looks so delicious I’m gonna march on and do it anyway! Do you think if I go to my Mexican grocery he can point out some of these salt meats? Or do the salt meats not exist in the Mexican tradition?