Feijoada
Feijoada is an iconic dish of Brazilian cuisine, considered by many to be the “national dish” of Brazil. Its origins date back to the colonial period, more specifically to the adaptation of enslaved Africans who creatively used simple ingredients to create a nutritious and tasty meal. Feijoada emerged when these workers, with little access to quality meat, began to cook black beans together with less noble parts of pork, such as ears, feet and tails, which were made available by their masters. Over time, the dish gained influences from other cultures. The presence of beans, a basic ingredient in the diet of indigenous people, combined with the introduction of Portuguese spices and techniques, shaped what we know today as feijoada completa. From its simple and modest origins, feijoada has become a symbol of Brazil's cultural and historical wealth, reflecting the fusion of several influences: African, Portuguese and indigenous. Traditionally, feijoada is prepared for special occasions and celebrations, especially during the famous Saturday “feijoadas” where friends and family gather around the table. Today, feijoada is a central dish in Brazilian cuisine, being enjoyed not only in Brazil but also recognized internationally as one of the country’s greatest gastronomic treasures.
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