Brazilian feijoada

History

The traditional history of Brazilian feijoada is that it was a "luxury" dish of African slaves in Brazilian farms, as it was prepared with relatively cheap ingredients (beans, rice, collard greens, farofa) and leftovers from salted pork and meat production. Over time, it first became a popular dish among lower classes, and finally the "national dish" of Brazil, offered even by the finest restaurants.
Because of the consistence of the famous beans stew recipe, Brazilians believe that drinking some caipirinha (typical Brazilian drink) adds a nice taste into feijoada. Traditionally restaurants will offer it as the "day's special”.

Gaucho Rodizio’s Feijoada is served every Saturday at lunch as part of our traditional Rodizio.