Feijoada with pig trotter and kuromame beans

GOURMANDE in OSAKA


Let’s go to Brasil… cooking a feijaoda, but with Japanese ingredients like this :

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Rachel Dana was our October 2012 Daring Cooks‘ Challenge hostess! Rachel brought Brazil into our lives by challenging us to make Feijoada and Farofa along with some other yummy side dishes traditionally served with Feijoada, which is a delicious black bean and pork stew.

So I made all these items :

The main dish.

The sauce to spice it up. And 3 sides :


All that makes a Brazilian meal. And it’s a delight. Yes, that’s one serving. What ? That was supposed to be for 3 ? Roooh… Detail without importance.

So, as I can’t get South-American black beans, I’ve used black soy beans (kuromame). They take a long long time to cook. I soaked them 24 hours, precooked 3 hours, let in hot pot overnight. Added the meat, 2 hours. Let…

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