Name: Feijoada
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 tablespoons vegetable oil; 1 cup (120 grams) grated fresh coconut (or frozen unsweetened coconut); 1 teaspoon cumin seeds; 1 tablespoon coriander seeds; 10 whole cloves; 7 or 8 whole black peppercorns; 8 dried red chiles, broken; 1 tablespoon tamarind pulp; 1 teaspoon table salt; 2½ cups (560 grams) canned cooked red kidney beans; 2 large red onions, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Feijoada, considered Brazil’s national dish, is a thick stew with heavy meats and beans. In Goa, where the cuisine is very much influenced by the Portuguese, the Indian version contains beans and Goan sausage. Personally, though, I find this vegetarian version to be just as tasty. Serve it with steamed rice.

Ingredients

8 dried red chiles, broken
7 or 8 whole black peppercorns
10 whole cloves

Method

Place a small nonstick sauté pan over medium heat. Add the chiles, peppercorns, cloves, coriander, and cumin, and dry-roast for 2 to 3 minutes or until fragrant. Add the coconut and roast for 2 to 3 minutes. Cool slightly and transfer to a mini food processor. Add ¼ cup (