You. Me. “Cooking Around the World.” This week’s entry is a classic teamup: bread from Botswana and stew from Brazil. Specifically, the bread is Botswanan diphaphata and the stew is Brazilian feijoada.
The bread is not dissimilar to an English muffin; I used this recipe from Gourmet Vegetarians. The stew is a cornucopia of meats slow-cooked along with a black bean base. I followed this recipe and used pork shoulder, corned beef, chorizo (which provided most of the seasoning), kielbasa, and a ham shank. It was delicious; all of the meat was fall-apart tender.