Origins
Looking back into the past, when Spaniards still owned African slaves, this recipe has its origins. It has two important points that led to its creation; first, it was the Spaniards who began to adopt the habit of cooking different parts of the pig to enjoy during their festivities.
But it was their slaves, driven by hunger, who started mixing these pork leftovers — after the celebrations of the household owners and without their noticing — with black beans they collected or found, to satisfy their hunger. Unknowingly creating what we now know as "Feijoada."
And the translation of Feijoada into Spanish is literally "bean dish" or "bean stew," due to one of its main ingredients: black beans — primarily, white or red — with salt and pork meat. Added to this is the popular manioc flour, which is sprinkled on top like rain once everything is ready.
Curiosities
So deeply rooted in Brazilian culture are the origins of this dish that a special day was designated for its consumption. These are Wednesdays and Saturdays; on these days, families dedicate themselves to preparing it, and restaurants also embrace the tradition, adding it to the menu as a special dish.
An interesting fact is that, although in other countries it might be considered a dish for the middle class, in Brazil, it is enjoyed by members of all social classes. It is even one of the most internationally recognized dishes.
