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<\/a><\/p>\nThe fifth and final sausage from Seabra\u2019s in Newark\u2019s Ironbound District was morcela, a blood sausage, which was relegated to the freezer without a second glance when I realized how much I had overbought. Now, some months later, the idea of making feijoada, the rich Portuguese\/Brazilian stew, as a means of using it up along with the black beans and other ingredients I had on hand seemed appropriate.<\/p>\n
I prepped the beans, cooked the rice, chopped the onions, chunked up a few hunks of ham and smoky, fatty, porky charcuterie I had left over from the amazing Muncan, and freed the morcela from its icy prison. My mise was en place. But slicing into the unlabeled link, I realized it was actually morcela de arroz, a blood and rice sausage, and not what one would expect in a proper feijoada. Okay, fine. So it wouldn\u2019t be the real deal. I would make fake-joada.<\/p>\n
But it wasn\u2019t just the star of the show that was understudied. Even the supporting cast had stand-ins. The dish should be served with saut\u00e9ed greens, collards specifically, but lacking any (and since going out shopping was against the rules), I stripped the thickest leaves from some leftover uncooked bok choy, julienned them, and saut\u00e9ed them with some onions.<\/p>\n
And of course, the crumbly bits you see sprinkled on top of the feijoada is its traditional accompaniment, farofa, ground dried manioc.<\/p>\n
The hell it is. You think I have ground dried manioc in my pantry? I had some cornbread in the freezer, so I knocked off some crumbs and toasted ’em up.<\/p>\n
So there you have it: fake-joada with faux-rofa. (Just don\u2019t ask about the orange slices, okay?)
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