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Afro-Brazilian Cuisine: A Search for the Roots of Soul Food

In a recent blog post, Afroculinarian Michael Twitty describes how the book, The Masters and the Slaves (titled Casa-Grande & Senzala in Portuguese), by Gilberto Freyre, introduced him to the historical beginnings and sociological influences that produced a significant part of the food culture in Brazil through traditional Afro-Brazilian cuisine. Twitty also credits the book as what inspired him in his own search for the “roots of soul food” from his own ancestral past.

How a Brazilian Scholar Inspired My Search for the Roots of Soul Food

 

 

(The photo above is a Bahian dish called Vatapa. Photo from Afroculinaria)

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Feijoada (com carne!)

So, I came up with this version of feijoada which was adapted from a few different, varying recipes and making do with ingredients that we could easily get, but yet still trying to keep it as authentic as possible. Give it a try and let us know what you think or comment on your own recipe, if you care to share.

Serves 12-15

1 1/2 – 2 1bs. of meat (to include any combination of salted/smoked pork parts, dried beef, stewed beef, linguiça or other smoked sausage).
2 lbs. cups dried black beans
1 bunch cilantro, chopped
1 bunch scallion, chopped
5 bay leaves
1 unpeeled orange, scrubbed and quartered
1/2 lb. (250 gr.) thick sliced smoked bacon, cubed
6-8 cloves garlic, sliced
2 medium onions, chopped
1 1/2 – 2 tsp. of ground coriander seeds
1 1/2 – 2 tsp. of ground cumin
1 1/2 – 2 tsp. paprika
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The day before cooking the feijoada, soak dried beans in water overnight. Drain water thoroughly before using the beans in the recipe. If using salted meats, they should be soaked as well until excess salt is removed.

In a very large stew pot, render the bacon until almost crisp.
Add the garlic, onions, and bay leaves, and seasonings (paprika, ground coriander, ground cumin) and stir until onions and garlic are translucent.

Add meats and sausages, scallion, and half of the cilantro and stir well to combine.

Cover with cold water and add orange wedges to the liquid. Bring to a boil over medium heat. Once it boils, cover with lid and continue to cook over low heat for about 2 to 2 1/2 hours or transfer to a crockpot and cook on low setting overnight (about 8 hours).

When the black beans are fully cooked and soft, remove 2 cups of beans with liquid, and puree until smooth in a food processor or blender. Return to the pot to thicken the feijoada.

Before serving, remove orange wedges and bay leaves.

Garnish with remaining cilantro and serve with collard greens, white rice or farofa.

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Vegetarian Feijoada

This very simple version of feijoada (a black bean stew) is for all the vegetarians who want to enjoy a taste of this very hearty and satisfying dish which also happens to the national dish of Brazil (the non-vegetarian version).

Rani doesn’t tend to cook based off recipes, so this is an approximate account of how she makes her meatless feijoada. Enjoy!

Ingredients:
1 1/2 cup of dried black beans
6-8 small potatoes cut into about 8 pieces each
6-7 cloves of garlic, minced
1 onion, diced
3-4 bay leaves
2-3 Tbsp olive oil
water (enough to fully cover all ingredients
salt and pepper to taste
chopped fresh cilantro to garnish

Optional: chopped cabbage or kale to add with or instead of potatoes

1) soak dried beans overnight with at least about 1 1/2 – 2 inches of water covering the beans. Overnight the beans will expand and absorb much of the water.
2) Heat a large pressure cooker pot on medium-high heat and add olive oil.
3) add garlic and onion and brown for about 3-5 minutes.
4) add the beans to the to the pot and discard the soaking water. Stir in the beans to mix with onions and garlic.
5) add bay leaves and any salt, pepper desired.
6) add water to cover ingredients completely, and bring to a boil.
7) add potatoes, cover and secure with pressure cooker lid, and reduce heat.
*8) cook for about 30 minutes. Once finished beans should be soft (you can check by how easy it is to mash one with a spoon) and potatoes should be cooked through. The consistency should be more creamy than watery.
9) Salt and pepper to taste and garnish with cilantro before serving.

*Other options are to cook in a crock pot overnight or cook over the stove in a regular stew pot for 6-8 hours over very low heat.

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Cuscuz Branco

The Afro-Bahian Culture Committee would like to share with you the first installment of a series of recipe videos for your eating pleasure. Let us know what you think of the dish in the comments below. Que delicia!

Ingredients:

4 cups milk
2 1/2 cups raw shredded coconut
4 Tablespoons sweetened, condensed milk
3 cups pearl tapioca
3/4 cup coconut milk
3/4 cup granulated sugar

Directions:

1) In an ovenproof dish, place the tapioca, coconut, and sugar and mix well.
2) Bring milk, coconut milk, and condensed milk to a boil.
3) Pour over the dry ingredients in dish and mix well.
4) Cover with a cotton dishtowel, or plastic wrap, and leave in a room temperature place for 2 -2 1/2 hours.
5) Check to see if it is softened. If not, leave a little longer. Once softened, serve or move to refrigerator.

Optional: when serving drizzle a little more condensed milk over the top.

Number of Servings: 12