Things that have amazed me....and Feijoada Recipe

In Sao Paulo at the Metro Station, a fellow comes toward the down escalator in a wheelchair - he then does a 180 degree turn at the top and goes onto the escalator backwards in his wheelchair - only holding on with his hands - I went after him and indicated what big arm muscles he must have - it took him about 10secs to complete the manoeuver -  so amazing...

Today I realised that I was leaving Brazil tonight and still hadn't tasted Feijoadas - a Black bean dish with meat and rice - typical of the area so I saw a sign and asked but they didn't have any so headed back to the hostel a bit disappointed....When I arrived the chef was eating his lunch of Feijoadas and when I asked if I could buy some he raced to the kitchen and just gave me a large plate of them with salad and Manioc - exactly what I was hoping to buy - another example of how when you put it out there, it appears......normally not as quickly as this but it does happen...

Feijoada Recipe for 6 people.

200g beef jerky (lizard, hard cushion)

200g pork ribs

200g salted pig's foot

100g salted pork butt ??

100g salted pig's ear - I´m sure of these ingredients can be changed to suit....

150g pork loin, smoked or salted

100g smoked beef tongue

100g sliced ​​sausage

100g sliced ​​Portuguese sausage

50g diced bacon

1 kg black beans

2 onions, finely chopped

100g minced garlic

6 bay leaves

2 oranges with peel cut in half

How to:

Clean and salt the meat, removing excess fat and veins, hair cleaning and putting them to soak in water for 24 hours, changing the water three to four times during this period.

Boil salted meat in whole pieces for about 20 minutes over high heat, and throw the water out because there is any excess fat. Then place the meat to cook in a definitive way, since the beans, bay leaves and oranges cut in halves, in the following order: beef jerky, foot and ear. Half an hour later put your tongue, tail and ribs, and after half an hour, place the pork, the sausage, the sausage and bacon, taking care to get outside and play during all the cooking, the fat that is rising to the surface.

In a skillet, and brown the onion and garlic in two cups of oil preheated by placing the pot of cooking, along with the latest cooking meats, before removing the orange halves that have fulfilled their mission of helping to cut carnes.Após fat from two hours to get to test the degree of cooking of the meat with a fork, because not all reach the degree of softness at the same time, removing and reserving those already on the spot.

When all the meat and beans are well done, remove and cut the meat into small pieces to serve, return to the pot with the beans and cook for another 10 to 15 minutes over low heat.

Serve with white rice and steamed cabbage and garlic in olive oil, and a beautiful crumbly cassava.