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Coming Soon...
Monday, Nov 12
All Day Ongoing and Extended Events
All Day 2018 San Diego Asian Film Festival
10:00 AM Coronado Island Film Festival
7:00 PM Book Signing: Cixin Liu and John Scalzi
8:00 PM Stage: Persuasion
Tuesday, Nov 13
All Day 2018 San Diego Asian Film Festival
1:00 PM Film Discussion Class: The Band's Visit
5:00 PM SDSU Ibero-American Film Festival
6:00 PM World Eats 2018
7:00 PM Kaiseki Meal: The Soul of Japanese Cuisine
7:00 PM Talk with Moshe Zonder from Netflix's Fauda
7:30 PM Stage: Persuasion
8:00 PM Stage: Persuasion
Wednesday, Nov 14
All Day Ongoing and Extended Events
All Day 2018 San Diego Asian Film Festival
2:00 PM Stage: Persuasion
5:00 PM SDSU Ibero-American Film Festival
6:00 PM Music: Brasil In Trio
6:15 PM Talk: Beyond the Wall - The Aftermath of Deportation in Mexico
7:00 PM Presentation: Kumeyaay Ethnobotany
7:00 PM Book Signing: Huda Al-Marashi
7:30 PM Music: Celtic Thunder X
8:00 PM Music: Maria de Barros
8:00 PM Stage: Persuasion
Thursday, Nov 15
All Day 2018 San Diego Asian Film Festival
All Day Ongoing and Extended Events
12:00 PM Argentine Asado & Wine Pairings Cookout
5:00 PM SDSU Ibero-American Film Festival
5:30 PM Talk: May We Make the World?
6:00 PM Talk: Nicaragua: Revolution and Restoration
7:30 PM Stage: The Mystery of Edwin Drood
7:30 PM Stage: Persuasion
8:00 PM Music: Pablo Ziegler Jazz Tango Trio
8:00 PM A World-Wide Musical Show
Friday, Nov 16
All Day Ongoing and Extended Events
All Day 2018 San Diego Asian Film Festival
10:00 AM Art Lecture: Zurburán, A Masterpiece Revealed
1:00 PM Peruvian Ceviche & Wine Tasting
6:00 PM F.L.A.G.S. Multicultural Fair
8:00 PM Stage: Miss Bennet-Christmas at Pemberly
8:00 PM Stage: The Mystery of Edwin Drood
8:00 PM Stage: Persuasion
Saturday, Nov 17
All Day 2018 San Diego Asian Film Festival
12:00 PM Worldbeat Cultural Market
1:00 PM Museum School Balinese Performance
2:30 PM Miso Making Workshop
3:00 PM Stage: Miss Bennet-Christmas at Pemberly
4:00 PM Stage: Persuasion
6:00 PM 70th Annual Tartan Ceilidh
7:00 PM Japanese Sound Meditation
8:00 PM Music: Sambada Live
8:00 PM Stage: The Mystery of Edwin Drood
8:00 PM Stage: Persuasion
Sunday, Nov 18
All Day Ongoing and Extended Events
2:00 PM Stage: Miss Bennet-Christmas at Pemberly
2:00 PM Yiddish Theater: From Broder Zinger To Soviet Spies
2:00 PM Stage: The Mystery of Edwin Drood
2:00 PM Stage: Persuasion
6:00 PM Classical Music From Bohemia, Dvořák, Smetana, Drdla
8:00 PM Stage: Persuasion
Monday, Nov 19
All Day Ongoing and Extended Events
3:00 PM Stage: Miss Bennet-Christmas at Pemberly
7:30 PM Brazilian Zouk Fundamental Class
Tuesday, Nov 20
All Day Free Admission to Japanese Friendship Garden
All Day Free Admission to Mingei International Museum
All Day Ongoing and Extended Events
3:00 PM Stage: Miss Bennet-Christmas at Pemberly
Wednesday, Nov 21
3:00 PM Stage: Miss Bennet-Christmas at Pemberly
Thursday, Nov 22
All Day Ongoing and Extended Events
7:30 PM Stage: Miss Bennet-Christmas at Pemberly
8:00 PM Stage: The Mystery of Edwin Drood
Friday, Nov 23
All Day Ongoing and Extended Events
3:00 PM Stage: Miss Bennet-Christmas at Pemberly
8:00 PM Stage: Miss Bennet-Christmas at Pemberly
Saturday, Nov 24
All Day Ongoing and Extended Events
3:00 PM Stage: Miss Bennet-Christmas at Pemberly
8:00 PM Music: Akae Beka & Spiritual
8:00 PM Stage: The Mystery of Edwin Drood
8:00 PM Stage: Miss Bennet-Christmas at Pemberly
Sunday, Nov 25
2:00 PM Stage: Miss Bennet-Christmas at Pemberly
3:00 PM Stage: Miss Bennet-Christmas at Pemberly
Brazilian Feijoada
The Participant Observer Recipe of the Month is for Feijoada, the national dish of Brazil. A savory combination of a variety of meats, beans and greens, it is a hearty dish, the origins of the dish were forged through contact with a wide variety of cultures encountered during Portuguese colonial expansion. Thankfully the empire has vanished by the cuisine lives on.

Feijoanda

One of the most recognizable dishes of modern day Brazil is the rich stew known as feijoada. The term feijoada derives from the Portuguese word for bean, feijão, and this points to the common element in all variations of the dish.

Feijoada is one of the most iconic dishes in Brazilian cuisine, the rich dish of beans and sausages holds a specific place in weekly life for many Brazilians. A typical meal of feijoada has multiple parts. First there is the feijoada itself, a thick stew redolent with various meats, sausages and beans. The stew is always accompanied by a variety of side dishes. These include long grain white rice, thinly slices and sautéed collard greens, orange slices, a "vinaigrette" of tomatoes, onion, lime and parsley and prepared manioc (cassava) flour called farofa. The rice acts as a foil for the stew, the collard greens provide additional nutrition and a bitter component, the vinaigrette provides acid, the manioc texture and the oranges a bit of sweetness. Feijoada brasiliera is a complex amalgamation of all these ingredients and the flavors achieve a wonderful harmony. Due to the heartiness of the dish it is often eaten as a leisurely midday meal. In Sao Paolo restaurants typically serve feijoada as a special meal on Wednesdays whereas in Rio de Janeiro it is served on Fridays. While it is the national dish of Brazil, ingredients vary be region with black beans and various meats being popular in the south and red beans and vegetables common in the north.

Feijoada has it roots in the Iberian Peninsula. The first forms of feijoada reflect the wide extent of early Portuguese trade routes. Tomatoes and kidney beans from the Americas and spices from India and Indonesia feature prominently in this pork-based stew. Many of the ingredients found in present day versions were not available to Europeans until after 1500 and more likely weren't used until the 17th century or later. By this time bean dishes and heavily spiced items (like morcilla, chouriço) had become more ingrained in Portuguese food and thus items like feijoada became more common. The Brazilian version blends Portuguese, African and indigenous elements. Ingredients like black beans, tomatoes and cassava (also known as manioc) are nods to the bounty of the Amazon ecosystem and trade with Mesoamerica and the Andes. The European style sausages, citrus, vinegar and dried beef were all originally brought to the Americas by the Portuguese. Collard greens and rice are staples of West and Central African populations and arrived with the slave trade. All of these components are integral to the meal and event that is feijoada.

Some believe feijoada originated with the slaves in Brazil. Purportedly the dish was made from cheap ingredients (black beans, collards and rice) flavored with the leftovers and scraps of the master's household. This theory arose due to the traditional inclusion of pig's feet, ears, tails and other low status animal parts in feijoada found throughout Brazil. This theory, while plausible, has come under scrutiny in recent years due to studies concerning the cultivation of black beans in Brazil. Beans were a common staple among all strata of society. From rich European settlers to enslaved Africans, the black bean provided a steady, nutritious and accessible form of sustenance. More affluent populations would flavor the beans with meat and vegetables (like modern iterations of feijoada) whereas the poor would typically eat beans with a medley of rice and cassava flour. Modern versions feijoada embrace both styles, in a strange way, so the dish may have created a culinary bridge between social classes.

With the expansion of the Portuguese empire, feijoada became even more complex in ingredients. Contact with southern Africa, India and South East Asia brought new flavors and ingredients to the dish and those same trade routes resulted in bringing of feijoada to the entire world with each version reflecing the unique palates and cuisines of the places where it found a home. Brazilian feijoada is the delicious and famous starting point, but myriad versions exist all waiting to be enjoyed.

Ingredients:

For the rice, collards and beans:
  • 1/2 pound Portuguese linguica sausage, sliced
  • 1/4 pound paio sausage, sliced
  • 1/4 pound Brazilian carne seca, soaked in cold water for 15 minutes
  • 1/4 pound salt pork, cubed
  • 1/4 pound smoked thick cut bacon, chopped
  • 1 pound black beans, soaked overnight
  • 6 dried bay leaves
  • 8 cloves of garlic, crushed, plus 1/4 cup minced
  • 10 collard green leaves, stemmed and sliced very thinly
  • 2 cups of long grain white rice, rinsed and cooked in a rice cooker
  • 3 tablespoons vegetable oil (or olive oil)
  • Salt and Pepper to taste
For the vinaigrette and serving:
  • 2 Roma tomatoes, cored and chopped
  • 1 shallot, finely chopped
  • 1 ounce lime juice
  • 1/4 cup parsley, chopped
  • 1/4 cup cilantro, chopped
  • 1/4 cup red wine vinegar
  • 1/4 cup good olive oil
  • 1/4 cup prepared cassava flour (farofa)
  • 1 orange, peeled and thinly sliced for garnish

Preparation:

  1. Add salt pork and bacon to an 8 quart stock pot or Dutch oven over medium heat and cook until fat begins to render (about 5 minutes).
  2. Add the remaining meat to the pot and brown over medium heat for an additional 8-10 minutes.
  3. Add beans, crushed garlic, bay leaves and enough water to cover and bring to a boil.
  4. Drop the heat to a simmer and allow the beans to cook until tender (approximately 1.5 - 2 hours).
  5. While the beans are cooking, mix the tomato, parsley, cilantro, shallot, vinegar, lime juice, oil and a pinch of salt and pepper in a small bowl. Set aside.
  6. On medium heat 3 tablespoon of oil in a large sauté pan or skillet and add the garlic.
  7. Fry, stirring constantly, until the garlic is fragrant and add the collard greens, salt and pepper.
  8. Cook the greens until leaves turn a bright green and soften (about 4 -5 minutes).
  9. Serve the dish on a large plate with rice and collards on opposite sides with the feijoada in the middle. Garnish with farofa, vinaigrette and orange slices.
NOTE: Paio, carne seca and prepared farofa can all be purchased at Brazil by the Bay market. This is the best place to find these items. They sell pre-portioned packs of meat for feijoada.

Recipe and photos by Liam Fox
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