Hello Michael, I've gotta say you made us northern Portuguese proud, that's exactly how we cook a feijoada á transmontana! About the pork feet, you're absolutely correct, in the past we used every "funny part" of the pig (even the guts themselves), but now you can totally skip it. Nowadays we tend to use a marinated pork belly or rib (simple marinade with red wine, salt, garlic, and pepper) let it marinate for a couple days and add it to the stew along with the fresh meat. One observation though, although canned beans are easier to cook at take less effort, the flavor and texture are definitely not the same. A Portuguese advice, if you can get it fresh, use it!
Hi, thanks for the compliment and the advice. I do try to research quite a few recipes before proceeding on with the creation of a video. And with the beans I agree with you -fresh would be better. 🍻
Thanks for the recipe. Feijoada is one of my favorite dishes. Your recipe is very traditional and easy to follow. Thanks from a Portuguese native (Aveiro)!
Hello! Thank you for the recipe Michael. I have never tried this version of the dish, but i did try Feijoada Ava Brasilierra with black beans, served with rice and orange cuts. It was awesome and i could never cook something similar to it. Maybe next time you can show us how to ? Thanks a lot for your channel, it reminds me the time when i was in Portugal :-)
Buddy living in Australia for the last 52 years and being born in Madeira my mum r.i.p made this on a fortnightly bases for the six kids she had and there was never any left for the next day, been a long time since I’ve had it but I will say if you want to make it original you gotta go the pork hocks for that extra flavour otherwise it’s just been stew, viva Portugal viva Madeira.
The pigs feet were excellent and made for an unctuous mouthfeel. They completely fell apart after 5 hours total cook time. I used about half the amount of chorizo and pork butt and I thought it was plenty meaty.
TY for this recipe and the history lesson!! I have made Brazilian-style feijoada, but now I must try the version from the Transmontana region that was its inspiration!! (PS. Also liked the garlic magic!)
Thank you Michael! I cannot wait to make this with the feet. I have a question - my grandmother used to make a sort of pumpkin fritter at Christmas and Easter which I loved but she has passed and I have been searching for years to find a recipe. Are you familiar with something like this?? I would really appreciate any ideas you could provide.
Hi, I found this recipe. I think what you wanna search for are; “Malassadas de Abóbora” INGREDIENTS: 1 kilo of flour 1 kilo of cooked and drained yellow squash (the more yellow, the sweeter) 1 liter of milk 100 grams of baker's yeast dissolved in a little warm milk 4 eggs Salt and sugar to taste PREPARATION: Add the eggs, flour and then the milk with the yeast. Add the pumpkin, a pinch of salt and another of sugar. Mix well. Let it stand for about 30 minutes. With the help of a spoon, make balls to pour into the fryer and fry in very hot oil. Serve with cane honey. Tip: When adding the flour, don't use the whole package, always leave a little in case the dough gets too soft. -///- INGREDIENTES: 1 kilo de farinha 1 kilo de abobora amarela cozida e escorrida (quanto mais amarela mais doce) 1 litro de leite 100 gramas de fermento de padeiro disolvido em um pouco de leite morno 4 ovos sal e açucar q.b. almagastronomicadamadeira.wordpress.com/2020/02/11/malassadas-de-abobora/ Good luck! 🍻
Ola from Zurich, CH... Awesome video! I had to order some pre-cut pork butt from a Brazilian shop here. I think I can skip the pork feet since I don't have them, right? I have feijao raw too to soak overnight.
Thank you, the meat will take the same time to cook. The only adjustment is you could add the beans a little later in the process, like maybe the last 40 minutes. 🍻
I asked the question to two AI models both ChatGPT and googles Gemini AI and this was the response : I’m always trying to learn more so I encourage anyone with additional resources to add the links to this comment so we all can learn. Thank you! ## The Origins of Feijoada: A Complex Culinary History **Disclaimer:** While culinary history often relies on oral traditions and historical records, scientific evidence in the strict sense is limited. The following information is based on historical accounts, cultural anthropology, and food studies. ### The Feijoada Conundrum Feijoada, a hearty bean stew with meat, is a beloved dish in many Portuguese-speaking countries, most notably Portugal and Brazil. Its origins, however, are shrouded in a layer of culinary mystery. **Popular Belief:** A common narrative suggests that feijoada originated from the harsh conditions of Brazilian slavery. Enslaved people allegedly repurposed leftover meat and beans from their masters, creating a nourishing meal from meager resources. This version of the story is emotionally resonant but lacks concrete historical evidence. **Recent Scholarship:** Recent research challenges the slavery origin theory, proposing a different path for feijoada's development. * **European Roots:** It is argued that feijoada's foundation lies in the culinary traditions of European settlers, particularly from Portugal. Beans were a staple crop, easy to cultivate, and a source of sustenance. * **Adaptation and Enrichment:** As Europeans settled in Brazil, they adapted their bean dishes to incorporate local ingredients and cooking techniques. The addition of meat, influenced by both European and indigenous food practices, transformed the simple bean stew into the complex and flavorful feijoada we know today. ### The Role of Africa While the slavery origin theory might be oversimplified, the influence of African culinary traditions on feijoada cannot be ignored. The introduction of new ingredients, cooking methods, and flavors from Africa undoubtedly enriched the dish. **Key Points:** * Feijoada's roots are complex and intertwined with the history of Portugal, Brazil, and Africa. * The dish evolved over centuries, influenced by various cultures and economic conditions. * While the slavery origin story is compelling, it lacks concrete historical support. * Current research points to European settlers as the primary architects of feijoada, with subsequent influences from African and indigenous cultures. **For further reading:** * **Wikipedia:** Provides a comprehensive overview of feijoada, including its history and variations: [en.wikipedia.org/wiki/Feijoada](en.wikipedia.org/wiki/Feijoada) * **Culture Trip:** Offers a concise introduction to feijoada and its origins: [theculturetrip.com/south-america/brazil/articles/a-brief-introduction-to-feijoada-brazils-national-dish/](theculturetrip.com/south-america/brazil/articles/a-brief-introduction-to-feijoada-brazils-national-dish/) It's important to note that the culinary history of any dish is often a subject of ongoing research and debate. As new evidence emerges, our understanding of feijoada's origins may continue to evolve. **Would you like to explore any specific aspect of feijoada's history or its variations in different countries?**
