Making a Huge Brazilian Feijoada Feast All by Myself in One Day 🇧🇷 

I'm not brazilian but their culture and food is very relevant in Portugal. Their food is truly one of the best!

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!!

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.

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!

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 ✌🏼

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.

a feijoada mais bonita que já vi um estrangeiro fazer, perfeito

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

"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!

E vamos de mais um vídeo que o algoritmo do youtube me recomenda só porque tem um gringo falando do Brasil 😂 me pega sempre

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.

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.

I'm paraguayan, and my favorite food is Feijoada, it's so rich and delicious!

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.

And with that recipe, you are now officially a Brazilian citizen. Welcome to our land of wonderful food

I'm Brazilian and you did so well

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!

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.

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! ❤

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!

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!

Parabéns, primeiro gringo que vejo chegar o mais perto do que é nossa feijoada 😊

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.

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!

I'm Brazilian and I'm watching this right now, if you nail this one I'll support your channel.

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

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!

Um canadense fazendo feijoada... Yoohoo! É isso aí brother! 👍😅😅😅🇧🇷

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.

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.

What a nice guy you are, Jamie! Bringing the doorman a late night feast - international gourmet yet! That’s one lucky doorman!

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 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!

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.

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

The comments this series gathers are as great as the videos. It's so wonderful seeing so many people happy.

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.

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!! 👏🏻🎊🎉

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!

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!!

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.

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!!!!

“This thing is poetry”. Not only true for this episode and entree but your commitment to cooking.

I didn't know I needed Jamie trying feijoada till this very moment! Can't stop smiling

Youve become such an accomplished cook! Youre editing is superb as always.

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!

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!

As a Brazilian, I just wanna say: that's perfect ✅

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

It looks like a dish you could feed a whole huge family with.

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. 😊❤️

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.

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!

ALL MY DREAMS HAVE COME TRUE! ❤ I'M CALLING MY MOM RIGHT NOW SO WE CAN WATCH YOU COOK FEIJOADA! 🇧🇷

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.

As a Brazilian, I always like to remember that Feijoada is a Brazilian food but its creators were Africans who were slaves here. The bosses ate the best parts of the pig and the slaves used the remains to create this incredible dish, gratitude to African culture.

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 😂

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

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.

as a brazilian, im proud of you and so glad you liked it!

Brasil é simplesmente incrível 🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷

Faltou uma boa panela de pressão pra agilizar essa feijoada 😊 Mas parece que ficou foi uma delícia 😋

Como feijoada desde criança e posso dizer,essa feijoada do chef é simplesmente sensacional,parabéns!

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!!

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.

As a brazilian this is literally the most awsome "'feijoada" that i've ever seen in my life, congratulations!

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.

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 brazilian subscriber, I was sooooo happy to see this video. Your feijoada looks GOOD! I’m so glad you tried with all the “basic” side dishes. P.s: you can’t eat feijoada late at night! This thing is HEAVYYYYY lmao

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!

As a Brazilian I can say that what you just did is better than most feijoadas we make over here, we just use whatever meat we have left in the fridge and add or remove some ingredients when we feel like it.

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.

You did amazing!! As a Brazilian its so cool to see feijoada being made from scratch by a non Brazilian! You even made the farofa from scratch which is super awesome!!!

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.

There are so many cooking vids on RU-vid 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.

I'm a Brazilian in love with feijoada, your recipe was wonderful and doesn't owe anything to Brazilian chefs

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!

Foods of the World is back!! Fantastic. I almost cried, though, when you discarded the ham hock. Everything you pulled off the bone is edible and delicious. Stop fearing the skin and fat!! They are some of the best food on the plate.

the fancy word for cutting lettuce like greens in ribbons is chiffonade. just thought id add a word to your cooking vocabulary =). love watching you cook , i will recod you to my daughter who is learning to cook too . she wants me to teach her but also wants recipe cards to follow and i cant do that as everything is in my head and i dont measure things , thru experience i dont need to anymore lol

Yay finally more cooking around the world!

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 RU-vid

I'm from Brazil and this looks great. I should point out another method which I personally consider superior: Use a pressure cooker to cook the beans alongside all the meats, without browning or frying them first, and depending on the hardness of your beans, don't soak them either, put it all in the pressure cooker alltogether. This method gives the meats a smooth texture and makes them so soft they break by themselves, adding incredible flavour to the beans.

Carne seca adds a lot of flavor in the feijoada, and here in brazil the feijoada without the pork feet is called "Diet Feijoada"

Give this man a Brazilian passport!! 🏆

YES! I thought you were avoiding our dish because you were afraid we were a little crazy hahahah🤣When you learn about farofa there is no way back hahaha

hi, brazilian person here, and a culinary student. I would leave the skin on the pork belly and bacon, it adds a lot to the consistency. Nice to see people liking our food.

I’m hungry just for seeing this. Honestly, congratulations, I’m a Brazilian and your feijoada looks more that amazing. ✨🌻

ARROZ TIO JOÃO KKKKKKKKK parece q tô alucinando

Ficou muito bom, parece igual ao que comemos aqui no Brasil, Parabéns!!

I actually already made this one! Lockdown was a weird time for me, lots of food experiments. It was so pricey, but fantastic. 🍀

Very nice of you to reproduce one of the most typical dishes of our country. It is important to emphasize that this dish is of great historical importance for us, as it was developed by slaves centuries ago. They ate the scraps of food that their "owners" left for them, they added these scraps to the beans and served. Culturally we have been developing the custom and improving the dish over time, nowadays it is a super important dish for our culture and history.

Hi. I'm brazilian and I think you made a pretty amazing job. Some tips you may consider when you repeat this recipe: 1. Try to add "torresmo" to the sides. Torresmo is deep fried pork belly. I thought you were doing it with the first amount of diced pork belly. Just don't cut off the fat. You know the Torresmo is good when it's crunchy. 2. You can also have a separate bowl of beans. Some people (like me) like to add beans on top of the rice or the farofa. 3. It's common sense that the oranges help in the digestion of the fat. Wrapping it up, congrats for your feijoada. I'm salivating over here.

Technically a supreme of orange would be the segments cut out of the membrane, as opposed to the round slices that you made. But damn does that look tasty! Great job!

Foi muito bem. Parabens

Love this show. Jamie is very entertaining. And actually becoming a pretty good cook.

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.

For those who does not like pig trotters, you can use the raw belly with the skin on as a substitute, what you really need is that lovely collagen to make it creamy. I usually pick a very lean belly not too thick so I can add a lot as I really dislike trotters. Also, remember that bean water you saved? That's the water that's supposed to go with the stock.