I'll admit the fact that I failed pretty badly in my attempt to digest as much dende oil as possible, however I've been told by many (including locals), that this was a wise move, especially given the frequent travel by air, bus and boat.
None the less, I did have my fair share of Feijoada. (Fair share = lying down would result in a pork leak).
This stuff is great, it started life with slaves, who couldnt afford prime cuts of meat, so they took what they could, added black beans and boiled into something ridiculously salty, meaty, gelatinous and called it Feijoada. Now its regarded as the national dish and traditionally only served for lunch.
And so they did... They catered for the curious gringo here and split the more common commodities like beans, ribs, loin, into separate pots. Then catered to the local (read hardcore) with everything else the animal had to offer like ears, snout, tongue, liver, trotters...
I had to have everything, covered in Farofa an accompaniment of toasted tapioca and spices.
Trotters = Great
Ears = Porky, which is good, bouncy and cartiladgy, which is strange
Loin = Good, bit dry, prob not a traditional choice of cut
Snout = Like ears, but snottier
Tongue = Great, almost the winner
Liver = Blended into the sauce, notice the colour?
Ribs = Winner
What a dish, what a tribute to pork 'n' beans.
