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Feijoada's connection to Brazilian independence is profound, with speculation suggesting that Dom Pedro enjoyed this dish during his coronation dinner. The recipe for feijoada, while varying significantly across regions and families, has remained largely consistent over the years. An excerpt from Manuel Querino’s 1928 book, "A Arte Culinaria Na Bahia," provides an authentic insight into preparing the dish, emphasizing the preference for fresh ingredients, particularly beans.