Brazilian Dishes

Feijoada is said to be the national dish of Brazil. It’s a flavorful black bean stew that is normally prepared with meat. This version serves 6 to 8 and substitutes in extra vegetables and herbs and the lemon chili sauce really makes it sparkle!

  • 1 kilo black beans
  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 2-3 stalks celery, finely chopped
  • 2 / 3 cup tomatos chopped
  • 1/2 tsp thyme
  • 1 / 8 tsp ground fennel or ½ tsp fennel seeds
  • 1 / 2 tsp coriander)
  • 1 Tblsp orégano
  • oil for sauteeing
  • 1 large eggplant, cubed
  • 1 red pepper and 1 yellow pepper, cubed
  • 1 medium yucca root (mandioca), cubed
  • 1 large sweet potato, cubed
  • 2 oranges, sliced, to decorate the plates

  1. Soak beans overnight, drain and cover with fresh water. Boil then simmer until tender. You can start adding the other ingredients about an hour into the cooking. They’ll probably need about 2 hours to become tender.
  2.  Heat oil in a skillet and sauté the onion, garlic, and celery until translucent.
  3.  Add the other vegetables, herbs, and spices and cook about 15 minutes.
  4.  Add veggie mix to the beans and allow them to cook together so the flavors meld.

Spicy Lemon Sauce:

  • 1 jalapeño, minced
  • 1 red onion, finely chopped
  • 1 clove garlic, minced
  • Juice of 1 lemon
  • Approx ¼ tsp salt

Mix and refrigerate for at least half a day.

Feijoada is typically served with rice and is great topped with the sauce above, plus orance slices and cilantro.

Pão de Queijo makes about 35 puffs. This is very similar to Chipa!

  • 1/2 cup olive oil or butter
  • 1/3 cup water
  • 1/3 cup milk or soy milk
  • 1 teaspoon salt
  • 2 cups mandioca flour
  • 2 teaspoons minced garlic
  • 2/3 cup freshly grated Parmesan cheese
  • 2 beaten eggs
  1. Bring water, milk, oil, and salt to a boil. Remove the pan from heat and add the mandioca starch. Mix well with a wooden spoon and let it cool about 10 minutes.
  2. Start preheating the oven to 375F.
  3. Add the egg to the dough and knead, if it’s sticky add more mandioca.
  4. Add the cheese and garlic and continue kneading until the dough holds together.
  5. Roll into 2 inch balls and place them on ungreased baking sheet.
  6. Bake the puffs for about 30-40 minutes until puffed and golden.

Brazilian Garbanzo Stew 6-8 Servings There is an unusual mix of ingredients here, but it really works!

  • 1/2 kilo garbanzo beans
  • 1 teaspoon oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 Tblsp minced peeled fresh ginger
  • 1/2 jalepeño pepper, minced
  • 1 cup water
  •   4 cups diced tomatoes or 1 can whole tomatoes with their juice
  • 12 oz beer (or water if GF)
  • 1/4 cup natural peanut butter
  • 1/2 cup coconut milk
  • 1/2 cup cilantro, chopped
  • 1 lime
  • 1/2 teaspoon salt
  • freshly ground black pepper

  1. Heat oil in large pot over medium heat. Saute onion and garlic about 2 minutes. Add ginger and jalepeño and saute about 30 seconds.
  2. Add water, tomatoes with liquid, and beer. Bring to a boil. Cover and reduce heat to low. Simmer for 20 minutes.
  3. Add peanut butter, chickpeas, and coconut milk. Increase heat and bring to a boil. Reduce heat and simmer 5 minutes.
  4. Add cilantro, salt, and pepper. Check and adjust seasonings. Serve with lime wedges.