Feijoada originally came from Portugal, and today it is considered the national dish of Brazil. Brazilian cuisine is very diverse depending on the region, but feijoada is common ground. The stew recipe includes pork, beef, jerked beef (or cured beef), and black beans. The side dishes vary, but the most common ones are white rice, sauteed collard greens, pork rind, farofa (cassava flour), and oranges.
According to the legend, feijoada used to be the food of the slaves because it was cheap and made with scraps, such as pig feet, tongue and other parts not so commonly used today. One batch of feijoada usually feeds many people. However, some historians will argue that the Brazilian feijoada is just another version of other European stews.
Because feijoada is such a heavy food, most restaurants in Brazil only offer it for lunch. Some restaurants have special days of the week that they serve feijoada, the most typical being Sunday. The feijoada is usually washed down with a good "caipirinha" or a beer. The most typical restaurants also have a samba band playing in the background, and the eaters can join the dance floor, or pick up an instrument, if they can stand up after the feast. To be clear, feijoada on Sundays is the Brazilian version of "brunch."
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