Feijoada with black beans and spicy lamb sausage from Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day (page 97) by Alexander Smalls and JJ Johnson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute stock of your choice for the “Oxtail braising liquid” specified in this recipe, beef stock for veal stock, kidney beans for dried adzuki beans, and steamed long-grain rice for the “Jollof rice and beans with tomato sauce” specified in this recipe.

  • sarahkalsbeek on January 14, 2022

    This was incredible. We made the beans less spicy, for my 6-year-old. We also went with the spirit of this being a stew using whatever meat you have on hand, which the author hints at in the book. So we used pork sausage, instead of lamb, and we stewed beef chuck roast instead of oxtails, because those were the meats that we received from our CSA this month. I loved serving this with the oranges - something I would never have thought of doing!

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