A huge delay on getting this one written up. I had originally cooked this at the end of October but I did not feel like writing I guess.
South America was the subject of that weeks cooking. I looked at Paraguay’s national dish which is a type of cornbread but I wanted something to go alongside it so I paired it with Feijoada from Brazil.
The Sopa Paraguaya was a cinch to make and was very delicious. It essentially a cheesy cornbread with a rich onion flavor. I would definitely make this again.
Cooking the Feijoada on the other hand was not as fun. To start it was really expensive, consisting of two racks of ribs, bacon, smoked sausage. Once that it done the cooking time is long, with the beans and meat having to soak overnight in the fridge. Then it goes in the pot where it cooks for a very long time.
As for the taste, it was … alright. It had a nice meaty flavor but hunks of cartilage/membrane from the ribs would get in your mouth which truthfully grossed me out.
The recipe for Sopa Paraguaya is here and the recipe for Feijoada is here.
Awesome!