Brazil

Brazilian Fejioada

I made this dish on Saturday, January 30, 2010 for Andy, his roommates Mully and Mike, and myself. This is the national dish of Brazil, and this is why I chose to make it. Traditionally, this is a stew made of black beans and just about every part of the pig that one can imagine. Not wanting to use a recipe that uses parts of the pig that I wouldn't even begin to know how to prepare, and am not sure I'd like to eat, such as bone marrow, feet and ears, I had to search through many recipes to find one that included ingredients that I was familiar with and could find.

We all thoroughly enjoyed this dish. All eaters were very complimentary. Really, what's not to like? It was meaty, hearty and savory. It was the perfect dish for a January night in Minnesota. I recommend you try this dish!


Fejioada


Ingredients:
-1 lb. black beans, rinsed
- 3/4 lb. pork butt or shoulder, fat trimmed, diced into 1/2" cubes
- 6 oz. slab bacon, diced into 1/2" cubes
- 1/2 lb. smoked pork sausages
- 1/2 lb. hot Portuguese sausage, such as linguica (I couldn't find this, so I used the Mexican sausage chorizo)
- 1-2 lb. ham hock or shank, cut into 1" rounds
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Seasonings
- 1 large yellow onion, chopped
- 2 1/2 oz dried beef, soaked in warm water for 15 minutes
- 3 garlic cloves, minced and sauteed in 1 T. vegetable oil
- 6 green onions, chopped (including tops)
- 1 yellow onion, chopped
- 1/2 c. fresh parsley, chopped
- 2 bay leaves, crumbled
- 1 1/2 T. dried oregano leaves
- salt and pepper
- fresh cilantro

Directions:
1) Soak black beans in water overnight. Drain.
2) Put black beans in a saucepan and add water to cover by 3". Bring to a boil, reduce to low, cover, and simmer 2-2 1/2 hours. Add additional water to keep beans covered if necessary.
3) Meanwhile, preheat oven to 375 degrees. Place pork, whole sausages and bacon in a baking pan. Roast sausages 35-40 minutes, and pork and bacon 45-60 minutes.
4) Meanwhile, combine ham hock rounds and 1 chopped onion with water to cover. Bring to a boil, reduce heat and simmer about an hour. Remove from water, dice, and set aside. Strain liquid into a boil. Add strained onions to beans. Use liquid to cover beans if needed.
5) When beans are almost done, check to make sure they are soupy. Stir in dried beef. Cut the sausages into rounds and add them and all other meats to the pot.
6) Add all seasonings except cilantro. Simmer 30 minutes.
7) To serve, sprinkle with chopped cilantro.

Botswana

Botswana Seswaai and Ugali

I made this meal on Wednesday, January 20 for Andy, his roommate Mully and myself. Seswaai (or seswaa), which translates to pounded meat, is the national dish of Botswana, and the recipe I used instructed me to serve it with ugali and gravy as well. The ugali recipe also said to serve it with gravy, so I just bought some jarred beef gravy.

We all really enjoyed this meal. Simmering the beef in water for 2 1/2 hours made it really tender. I was afraid that it would be difficult to pound it until it flaked, but the long cooking time made the meat just fall apart. The ugali looks like and has the consistency of mashed potatoes. It also was very good; I enjoyed it more than other cornmeal and water dishes I've made for other countries.

This dish was probably the simplest of any of the meals I have prepared thus far. And with this meal, I have officially made it farther into this project than I did the first time. Go me!

Seswaai


Ingredients:-2 lbs. beef chuck
-1 large onion, sliced or chopped
-pepper to taste
-enough water to cover all ingredients in a pot

Directions:
1) Add beef, onion and pepper to a saucepan. Cover with water and bring to a boil. Cover, lower heat, and simmer for about 2 1/2 hours, or until soft.
2) Drain liquid, then pound the meat with a pestle (or whatever blunt kitchen tool you have around) until flaky.
3) Serve with ugali and gravy.


Ugali


Ingredients:
-2 1/4 c. white cornmeal
-4 c. water

Directions:
1) Bring water to a boil. Slowly pour in cornmeal.
2) Stir constantly and mash any lumps that form. Add cornmeal until mixture is thicker than mashed potatoes.
3) Cook over low heat, stirring constantly, for 3-4 minutes.
4) Top with a pat of butter and keep warm.
5) Serve with gravy and seswaai.