About

Feijoada (pronounced fay-jwa-da) is  Brazil’s national dish - and what a dish it is! Feijoada is made with black beans and features a variety of pork and beef products. It's served with rice, collard greens, orange slices, and sometimes fried plantains. It can be topped with farofa (toasted cassava flour.)

The interplay of these flavors makes it an exciting feast for the taste buds. Often called Brazil’s soul food, feijoada is made virtually everywhere in Brazil, from the humblest of homes to the most sophisticated Rio de Janeiro restaurants. Its origin is attributed to enslaved people from Mozambique and Angola who prepared a stew with beans and leftover parts of the pig that landowners didn’t want. Another story credits the Portuguese who substituted beans and meats in a vegetable and seafood stew. It's believed feijoada originated in Recife, in the northern state of Pernambuco, in 1883 and arrived in Rio in the 1900s.

There are many ways to make feijoada - each Brazilian state has its own variety. Chef Sandra has created one for the Pacific Northwest using corned beef, Italian sausage, beef, sausage, bacon, ribs, and lots of love from Brazil.

The class will begin with an introduction about how Brazil’s history has influenced its food culture and then you'll dive into dinner preparations. Then everyone will sit together, Brazilian style, to share their cooking experiences, learn more about the Brazilian culture, and enjoy a three-course dinner and a caipirinha, a traditional Brazilian cocktail.

Details:

• Students must be 21 years old and older.
• Registration closes May 11

• A $25 materials fee, included in the cost of the class, covers all materials (ingredients) needed.
  

• You must wear closed-toe shoes to class.

Class Policies

• View BARN’s current COVID-19 health and safety
   protocols.
• BARN is committed to accessibility. Tuition assistance is available. Fill out the application before registering.
• For those who might need physical assistance, learn more about our Companion Program.