Stews
Feijoada
Brazil
A hearty stew of black beans simmered with various pork cuts, traditionally served with rice, collard greens, orange slices, and farofa.
Original eatfuls sticker artwork
What it is
A closer look at Feijoada.
A hearty stew of black beans simmered with various pork cuts, traditionally served with rice, collard greens, orange slices, and farofa.
What to look for
Know it when you find it.
A dark, thick bean stew with tender pork pieces, served alongside white rice, toasted manioc flour, sliced oranges, and sautéed collard greens.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Feijoada.
Names around the table
One food, more than one name.
Same family
Related foods and regional cousins.
Keep exploring
If this caught your eye…
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Cyprus
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Philippines
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Antigua and Barbuda
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The national dish of Antigua and Barbuda; fungee is a stiff cornmeal porridge cooked with okra, stirred until it pulls away from the pot, then shaped into a smooth ball like polenta; pepperpot is a dark, savoury stew of spinach, eggplant, pumpkin, okra, and salted or seasoned meats; served together, with the fungee used to scoop up the stew; of West African origin.
Antigua and Barbuda
Antiguan Ital Stew
Ital Stew
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Rwanda
Agatogo
Comforting stew of plantains, beans, and vegetables simmered with goat or chicken; water is added during cooking to give a thick, saucy texture; eaten with rice or fried bread across Rwanda.
Rwanda
Agatogo na Samaki
Fish version of agatogo — plantains and vegetables stewed with fish instead of goat or chicken; a variation found near Lake Kivu and in fishing communities, where fish replaces meat in the classic stew.