I will be hosting Musica Donavania in October with an all South American theme, so I've been working with South American cuisines (mostly Peruvian and Brazilian).
For the last couple of days I've been working on the signature dish of Brazil, Feijoada. Making it took only a fraction of the time of working up an adequate recipe covering the important points. Yes, it was worth the effort and will be on the menu.
Feijoada
I did make up a batch of Carne Seca but didn't use any in this recipe because there's only so much stuff you can put in a 12 cup pot of beans.
Carne Seca
For the last couple of days I've been working on the signature dish of Brazil, Feijoada. Making it took only a fraction of the time of working up an adequate recipe covering the important points. Yes, it was worth the effort and will be on the menu.
Feijoada
I did make up a batch of Carne Seca but didn't use any in this recipe because there's only so much stuff you can put in a 12 cup pot of beans.
Carne Seca