Mexidinho à Mineira

If you are reading this blog in English, it’s likely that you never tried “comida mineira” or food from Minas Gerais, a state in Brazil. In Brazil, each state has its own culinary style, and in my opinion, Minas Gerais is on top of it. If you want to have an idea, go to google and type “comida mineira” and take a look at the images. They speak for themselves… dishes with bacon, sausages, pork, beans, and of course “farofa”. Farofa is a toasted manioc flour mixture that can be found in some delicatessen in the UK. I always bring mine from Brazil every time I go back 🙂

This recipe is a one pot rice dish, perfectly for weeknight dinners, which combines wonderful flavours. My mom and I saw this recipe on tv once, and we had to make it on that same evening. After that, I lost count how many times we had it. There is only one problem… it’s impossible to stop eating! Give it a try and tell me if you can.

Mexidinho à Mineira

Ingredients

  • 80g bacon, cubed
  • 200g smoked sausage, cubed
  • 1 onion, chopped
  • 1 clove garlic
  • 1 large tomato, cubed (seeds removed)
  • 2 eggs
  • 200g collard greens (known as fresh greens in UK), stalk removed and finely sliced
  • 2 cups cooked black-eyed peas
  • 4 cups cooked long grain rice
  • chopped parsley
  • 1 chili finely chopped (seeds removed)
  • 1 bay leaf
  • salt to taste
  • 50g farofa (toasted manioc flour mixture)
  • 100g halloumi

Preparation

  1. Heat a large saucepan and fry the bacon (it’s not necessary to add oil). Transfer to a plate with kitchen paper and reserve. On the fat remaining in the frying pan, fry the sausage. When the sausage is cooked, add the onion, garlic, chili (if using), tomatoes and sauté for a couple of minutes.
  2. In another frying pan (preferably non stick), make scrambled eggs and reserve. On this frying pan, add the collard greens just to wilt it but still keeping the vibrant green colour. Season with salt and reserve. Slice the halloumi into tick slices and grill it until they have a nice golden crust. Cube the halloumi and reserve.
  3. In the saucepan with the bacon and sausage mixture, add the beans, rice, parsley, scrambled eggs, greens, and the bay leave. Season if necessary (but be careful as the bacon and sausage are already salty). Mix well carefully so you don’t break the rice grains or smash the beans.
  4. Add the farofa slowly, the cheese cubes and mix everything together. Remove the bay leave and serve.

Yield: 4 a 6 servings.

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