Receta Feijoada

It’s interesting how Central and South American dishes are similar to the Philippines, we may be far away geographically but the dishes and even traditions are nearly the same. I started to notice that when I do my research on a certain history of a dish, I always thought before the only similar ones are the one that are tomato based dishes but to my surprise even the ones that I had thought to be an Authentic Filipino dishes like Adobo, Chicharon and Tocino are a remnant past of the Spanish/Portuguese era on those regions. One good example is this one which is called Feijoada, it looks like it’s a cross between the Callos and Gisadong Munggo where low-grade meats like offal, pig’s trotter and beef bones are mixed with dried beans and…