How do you change it to make it more "North American"?
Oh I got the recipe out of Mark Bittman's
How to Cook Everything book...he points out that fejoiada doesn't have a lot of universal appeal because of the offal & stuff (awful stuff
) that gets tossed into it (piggy ears floating about, etc) -- so his recipe is sort of 'like' fejoiada but different.
That said, even my Brazilian friends aren't that crazy about fejoiada, as I recall, so I can't remember if I really ever ate 'the' fejoiada. Lots of black beans & rice though when I went to Rio. So Bittman has you do it with some kind of sausage (he suggests Italian sausage) -- which I remember the sausage being maybe closer to Cajun or something called andouille(?) -- which I couldn't find & I didn't want to use Italian, so I found a 'Spicy Chorizo Sausage' at M&S (not a hard chorizo, but more a sausage you could use like mince). Also, his recipe just calls for a piece of pork shoulder, not ears, feet, etc. So I told my husband this is North American English fejoiada.
