Description
Traditional Brazilian stew made with beef, pork, dried beans, and spices.
Technical
Feijoada cooking involves a long simmering process that breaks down connective tissue in beef and pork, tenderizing the meat. The acidity in the beans helps to break down the proteins in the meat, making it tender. The soaking process helps to rehydrate the beans and break down some of the phytic acid, making them easier to digest.
Science
Primary Reaction
Protein denaturation and gelatinization of collagen
Sensory Profile
Aroma ()
SavoryMeatySpicyEarthySmokyGarlicky
Origin & History
Civilization
Afro-Brazilian
Era
18th century