Welcome back! Day two in Brazil consists of a garlicy mixture of pork, short ribs, bacon, and beans… we are making feijoada! Feijoada (fay-jwa-da) is a traditional black bean stew that originated when slaves would combine the plantation owners leftovers with black beans to make a stew. This dish is a symbol to Brazil’s past and is enjoyed by citizens of all social classes.
The recipe I used was a slow cooker approach after all the meat was browned. Over time each element was added to the crock pot to slowly cook down to a savory party in your mouth! Yes it smelled like heaven in the kitchen and I did not feel guilty with all of the fatty meat slow cooking to perfection. I opted to use canned black beans for time and simplicity sake. The recipe can be found here.
Another hit here in Brazil! This garlicy, meaty meal was bursting with flavor. The addition of the orange slices gave the dish a bit of sweetness and acidity which we appreciated. We both drizzled the top with orange juice and decided to get a bite of the orange with the rest of the savory dish. We already knew beans and bacon were a powerful duo, but garlic amps it up! We thought this meal was worth an 8/10.
You know I love waterfall photos! For this next next adventure we are spending a week in Brazil, get ready for some seriously savory meals!
Brazil is the largest South and Latin American country and essentially borders all other South American countries. It is the world’s fifth largest country as well and shockingly bigger than Australia (how did I not know this?). The name Brazil comes from the brazilwood tree which can be found throughout the country and is understandably the national tree. 60% of the worlds rainforests can be found in Brazil including the Amazon Rainforest. Brazil is known for its skilled soccer players, festive carnivals, and the Christ the Redeemer Statue. It is also known for its incredible food.. lets dig in!😉
Brazilian cuisine varies depending on where you are, but the general rule applies for fresh meat, seafood, and produce – it is imperative! Some of the local produce you can find throughout Brazilian cooking includes mangos, cassava, yams, pineapple, and papaya to name a few.
Today’s meal is empadão de frango or chicken pot pie! Although I have found it difficult to locate a back story, these pot pies are adored by locals and can be filled with traditional chicken, beef, or even shrimp! It is important that there be a top and bottom crust to these pies and they are often served with white rice. From our lessons about the Australian Meat Pie we have learned pies hand come hand held to family size. I promise you this might become the new way you make your chicken pot pies.. recipe can be found here (I cut the recipe in 1/2).
It didn’t take too much effort to make this masterpiece (I didn’t make homemade crust once again.. sorry not sorry!) and I thought it was very straight forward. I thought it was smart to make a roux while combining the pie filling instead of adding separate gravy.
This has everything a chicken pot pie has and more! We loved the thick gravy that melded all of the veggies and chicken together. It was very well seasoned (I am getting better at this per Ian) and very creamy. Although the concept of the dish wasn’t new we totally had seconds. This one earned a 8/10 rating.