welcome to another episode of ivana's kitchen
no it's actually Diane's kitchen tips Mom's Kitchen but today we're gonna be
cooking feijoada it's my first time cooking it feijoada is like a black bean stew from
Brazil it was one of my favorite food in Brazil first time I tried it it was like comfort food
it wasn't Steve favorite food at first just because originally
feijoada is supposed to be served with like Piggies ear pig's tail pig's feet
but in today's world somehow feijo that has evolved a more modern with just like normal meat
and sausages So today we're gonna be cooking with four different types of meat pork ribs and bacon
and we're supposed to use calabresa and linguica which is the Brazilian sausages but we don't have
it here so we're gonna cook it with chorizo and kielbasa they're both smoked sausages so I'm just
gonna Brown them one by one in a pan yo it looks good even this is a meat lover's fish water four
different types of meat look how much we got right now I'm ready okay let's go let's cook
just finished Browning the meat now I'm just sauteing the garlic and onion on the same oil that
I used to cook them so that rich flavor from the meat it will be absorbed into this too hopefully
it will turn out good I'm already thinking it's gonna be good but hopefully I think so
so once the tomato onion and garlic
garlic a little bit because I'm using canned beans don't kill me guys but
anyway using canned beans It's gotta be black beans so let's add this into the stew [Music]
a cup of water oh yeah
and then one of the key ingredients bay leaves
[Music] and we're gonna add everything back I mean the meat
into this pot all right oh gosh I think I'm gonna Splash everything [Music]
it doesn't look very liquidy because what I had was like mostly dark purple liquid purple
maybe Brown dark brown brown yours is more like
let's see I'm not doubting the chef that's I'm not dead that's dude not a suit a little bit more
water since Steve said sorry I don't know anything it should be more liquid yes much better I wanna
okay leave it for two hours or three or something we'll see
as we wait for the feijo water to simmer we're gonna make farofa another staple food in Brazil
now in Brazil you can buy pre-made ready to eat parofa but in here in Canada I couldn't find any
of those so I have to buy cassava flour which is actually different than tapioca flour a little bit
confusing so let's see if this will turn out to be like I don't know but anyway let's try
butter and flour
simple recipe happens to be fantastic
[Music]
I think we're many more butter babe you think so just like ferova in a pan [Music]
he's working maybe my first one
don't give up never give up it's hard to make than the feed Joanna itself
hmm
you've got something there kind of clumpy right yeah turns it turned into dough yeah
it's in the recipe butter and oil for oafa [Music] kind of Overlake to the coffee though clumpy right
it smells like cookie dough yeah oh gosh [Music]
it's gonna be a wave of twenty dollars twenty bucks this cost twenty dollars oh
my gosh no problem Ivana live and learn twenty dollar because I have a flower turned into
it whatever this is all right guys hit us up in the comments with the proper way to make ferova
without the fear of a pre-made photo it's kind of ferova
[Music]
I'll go down really yeah maybe no 405 tonight maybe no for over tonight
it's a fail but we're gonna cook another thing
which is the colored green in Brazil but I couldn't find Cold greens here
so I'm gonna use Kale just Cherry fire stir fried to accompany the Beijing
[Music]
I got some help from Steve it's starting to look pretty good Ivana
yeah we're just mushing a little bit of the beans here we're trying to smush some of the beans
to make it thicker I think one mistake we made was we don't have very we're doing a very fatty meat
yeah the meat that we put was pretty lean even the bacon was not like fatty enough we need like fatty
meat he wanted to be thick and heavy yeah sort of light like should be like wow in the end I
think your mom did a good job and I think it will be good okay just gonna simmer it maybe another
hour or so or hour or two and we'll see the result before now it doesn't look too bad looks all right
I tell you what Ivana I think you did a good job the meal looks very nice the furofa will
no longer be a part of our meal but still part of the video so we put it on the table
it uh ended up tasting a bit like cookies if you try it it's kind of like a shortbread type
cookie scenario but other than that Ivana looks very good no problem that was good let's eat
what you're over the side Ted oh geez we got fish water on the table all right no problem
there's ribs in there there's everything in there
so this is the more tame version the original version of fish water is like uh some of the
least desirable cuts of meats Pig ear pigtail so this is the um modern version and this is
okay this is kale so it's like spinach sort of it's a crunchy green vegetable on the side
impression of fish water when you see it it looks like stew so it is two bean stew it looks like
Stewie stew sometimes for me the color is not appetizing it's in between brown and purple
it's sort of uh you know it's not a very appetizing color but I promise you the
flavor is good I put pepper on because I put pepper on everything yeah I'm sure
thank you um you might think it's sort of like chili or stew
um traditionally fish water has all these strange types of meat and so it becomes
very fatty because of all the fat in these rare sort of unused cuts of meat uh for the
reason you want to put some butter in to try and compensate because we used familiar and lean meat
although we did put ribs in it which is sort of honoring the fish water because the first
time I had visual Autumn it was the authentic one and you eat it and then you discover bones
or crunchy things and it's a very off-putting experience for someone like you or me but in
this one it's just good flavor beans and meat I think you'll like it no pressure some pressure
oh the flavor is good even hurry up to like Mom just like beans
good the color is not something you're used to in Brazil though it looks black it's darker yeah
then eventually you'll take a rib out and you'll eat the rib and your fingers
will get dirty and this is sort of in the fish water experience yes usually you'll
be eating it and then spinning bones little bones out it's tasty right yes it is and it's
very um heavy and sort of caloric it's kind of thick and warm stuff pretty good though
it is right good we didn't give you the authentic visual figure pigtail pig nose
it's a bit too much yeah that's it on the way home so what meter we need a part of the animal
sausage kielbasa um chorizo this is good meat yeah bacon inside of this thing that's it
I've never even had this before oh try that this is something new this is kale and garlic
that's not a strong taste is it okay it tastes good yeah very good you did good Ivana you eat and
enjoy okay good absolutely right yeah I hate to break all the Brazilians Hearts but this might be
the best restaurant I've ever had very safe very Canadian freshwater nothing unfamiliar about it
yeah Brazil is more more strong from the fat from all the animals uh-huh yeah this one is very mild
and very tasty mm-hmm hmm tell you what up Stars wow six stars very good okay let's see [Music]
I tell you what good job Ivana very very good job almost finished the bowl and everything else uh
very good it was pretty good was it was pretty good very good Ivana I'm very impressed because
it's a difficult recipe in Brazil it would be more black I think in color it's more Brown here the
one that I made or Steve said it's purple actually Brazil is kind of purple also purple true true
I wouldn't think that making the Far Over was harder than making the fejer water good point
to be honest but anyway what do you say mom it was delicious it was delicious I had two helpings good
did you have two helpings too Dad yep your dad likes it as well yeah yep very good it was very
good absolutely it was very good she worked hard today worked very hard what's funny is um
60 worth of meat yes as well as twenty dollars for the cassava flour which turned into this mess so
it was not the world's cheapest uh it's not the world's cheapest space you've had no it's not
but it was very good it's very good and there is left over so we should get at least a lunch out
of it yeah true true and it's Wednesday because in Brazil normally you eat feijoada on Wednesdays or
Saturdays and it's a Wednesday today because it's very heavy so you have days specific days where
you can eat feijoada so then you can be lazy after all right and I never had kale before really no
kids never never had it before it wasn't bad it's very strong flavor yeah it is strong flavor in
Brazil they use collard greens which is similar to the kale but I couldn't find that I did a colored
green replacement this is the Canadian version of the fish water delicious dinner yeah delicious
there you have it okay thanks for watching there you have it you have a skater beautiful thing