Tropeiro Beans!

Another classic recipe from Brazil.  Feijão Tropeiro, Tropeirão, or Trooper Beans (really?!) are a great suggestion for dinner or a nice lunch.

Back to Colonial period in Brazil this dish was created due to a cultural mix from the Portuguese, native Indians and African Americans. It’s made of farofa (made from manioc, cassava or yuca – all different names to similar potato roots), pork and rice. Awesome how the taste comes together! Enjoy it!

Here is the recipe:

Bean Soup!

The bean soup, or “caldo de feijão”, is a traditional entrée or side order in many restaurants and cafés in Brazil. It has a special place on my memory when I went to university we used to get together at this bar to have one or two bowls of “caldo” and a glass of beer. That and the company was a perfect combination!

Feijoada!

The pork, beef and sausage stew is a dish completely intrinsic to the Brazilian food culture.

First off, it’s a dish with a lot of personality and charm. Also it’s fulfilled by history and myth (or urban legend, if you will).

In opposition to common sense, Feijoada is not a legacy from

Farofa!

Hello All, after a short period off to trick or treat I’m back to The Kitchen!

The next step on our recipe basics is one of the most common dishes in Brazil. It’s versatile and you can fix it anyway you want.  As long as you keep a good balance with the ingredients and keep in mind that it’s origin came from leftovers and other – if I may – non-kosher parts of meat. That’s one of the reasons, as well, that the name originated the slang “farofeiro” (messy person in a free translation).