If we wanted to elect a single national dish of Portugal, the competition would be fierce but Feijoada would certainly be a favourite. This rich and flavourful meal consists of a bean stew with a variety of meats (veal, pork, smoked sausages, pig’s ear, pig’s trotters...) and vegetables such as carrot and cabbage. A really good feijoada is like alchemy, all the ingredients come together to create something preciously new. Originating from the north of Portugal, feijo

ada made its name around the world and became a real institution in Brazil where it is made with black beans and a variety of local cured meats. 

The Portuguese word for bean, feijão first appeared in historical records in the 13th Century referring to black eyed beans. Later, other bean species were introduced and now feijoada is made with either white, pinto or kidney beans. The Portuguese dominance over the spice trade in the 16th Century brought new flavours to this rich stew with the addition of cumin, cloves and chillies. The traditional mix of beans and meat has expanded and delicious concoctions such as feijoada de marisco (seafood), feijoada de chocos (cuttle fish) are eaten across the country. Feijoada is a great dish to bring family and friends together for a celebratory lunch, just take it easy on the plans for the afternoon...