Surely you've heard that feijoada was created from the use of discarded parts of pigs — such as ears, tails and feet — by enslaved blacks in Brazil.
However, despite feijoada being found in several African countries, with one or another change in ingredients, the truth is that the dish reproduced in Brazil has Portuguese heritage.
According to Portuguese chef Marlene Vieira, feijoada in Lusitanian lands has its origins in scarcity, like so many other dishes.
"The use of kale (cabbage), dried beans and smoked pork has to do with the harsh winters of Trás-os-Montes", explains Marlene. In . . .
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