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.
Greetings from Oman! This old country (one of the oldest inhabited countries in the world dating back over 106,000 years) is home to some of the best ship builders of the world. Oman is also known as one of the more elite Arabian horse breeders. Port Sultan Qaboos (pictured above) is the largest port of Muscat and is the main connection between India and the Far East to Oman.
To celebrate one of Oman’s delicacies I made omani shuwa which is a slow cooked lamb dish. As stated in a previous post we are not huge lamb eaters, but I was able to substitute short ribs for lamb shanks. Traditionally, this special occasion meal takes days to prepare. The first day it marinates in Omani spices, then it is wrapped in palm or banana leaves and is places in a sand oven underground slowly cooking for 1-2 days! I was able to follow this recipe for a modified version.
I ended up letting the meat marinade two days and cut slashes in the meat as recommended to allow the flavor to absorb into the meat. Then I slow cooked the ribs in my crockpot for 3ish hours with 1 cup of water and a little extra lime juice. Above is the end result served aside a bed of spinach, turnip fries with middle eastern inspired seasoning, and red peppers for garnish. The meat was so delicious and we loved the punchiness of the lime with the dynamic garlic and ginger duo. Personally we felt the meat choice was a little too fatty, but we would definitely use this marinade and slow cooking method for other cuts of beef or even chicken. We rated this dish 7/10!
Next week we will arrive in Romania for a totally new dish unlike anything I’ve ever had before! Talk to you soon!