| I have recipes for feijoada, an intense 'main course' meal
as well as recipes for fish and chicken cooked with dende (sp?)
which is, I believe, a kind of palm nut oil.
Feijoada is somewhat complicated, but worth the effort. Your
guests may be somewhat immobilized after eating it, though -
it is very filling.
gloria bates
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| Black beans are very traditional in brazilian cooking (like frijoles
refritos in Mexican, etc.).
Does anybody besides me vaguely remember a Brazilian restaurant
on JFK street near the Square in Cambridge? It was really good...but
this was in 1978 or so. :(
Peigi, whose tummy never forgets.
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| The book, *Latin American Cooking,* by Susan Bensusan, 'Round the World
Books, Inc. of New York and Toronto has a (long and somewhat
complicated) recipe for "Feijoada completa" -- author's note says,
"The traditional Feijoada uses 15 meats but not all are readily
available. Your Feijoada will be excellent using just the meats
called for in this recipe."
Book has several Brazilian recipes -- Cora Rose and Bob Brown's *The
South American Cook Book,* New York: Dover (paperback $4.95 which is
an unabridged republication of the original (1939) edition) has many
Brazilian recipes, although none for Feijoada.
If you cannot locate the *LAC* recipe for Feijoada, I will transcribe,
but it will take a while -- Pls advise!
Bill
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