Umami Feijoada to Celebrate Rio de Janeiro’s Anniversary | Press

São Paulo, February 2017 – Next Wednesday is a source of great pride for all Brazilians. Known worldwide as the “Marvelous City” and Brazil’s most iconic postcard, Rio de Janeiro turns 452 years old on March 1. In 2017 the celebration will be even bigger, since Carnival ends the day before—and because the party is part of Rio’s identity, it’s the perfect excuse to keep the festivities going.

Tributes should always come with good food, and in recognition of Rio as a city with great culinary riches, the Umami Committee dedicates a special recipe to the celebration: Umami Feijoada.

This traditional dish from the state is packed with umami—one of the five basic tastes—thanks to the presence of paio (smoked sausage), dried salted beef, and smoked pork ribs. Most meats are rich in glutamate—the amino acid responsible for umami—which brings umami’s main hallmarks: increased salivation and a lingering, rounded flavor. Umami also helps improve food acceptance—especially among children and older adults—and supports protein digestion.

Check out the ingredients and celebrate Rio’s anniversary with umami:

Umami Feijoada

Ingredients

• 1 tbsp oil
• 1 clove garlic, crushed
• 1 medium onion, finely chopped
• 100 g paio (Portuguese-style smoked sausage), thinly sliced
• 200 g dried salted beef, soaked, parboiled, and cut into cubes
• 200 g smoked pork ribs, soaked and parboiled
• 2 cups (tea) dry black beans
• 1 tsp salt
• 1.7 liters water
• 2 tbsp cachaça

Directions

1. In a pressure cooker, add the oil and heat over high heat.
2. Add the garlic and onion and sauté for 2 minutes, or until the onion softens.
3. Add the paio, dried beef, ribs, beans, salt, water, and cachaça. Cook over low heat for 20 minutes after it comes to pressure.
4. Remove from heat, let the pressure release, and open the cooker.
5. Return to low heat for 15 minutes with the lid partially on, or until the broth thickens.
6. Remove from heat and serve immediately.

Chef’s tip: To soak (desalt) the dried beef and ribs, keep them covered with water in the refrigerator for 48 hours, changing the water at least 6 times.
Prep time: 40 minutes
Yield: 6 servings

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and a lingering taste for a few minutes after eating. To learn more, visit portalumami.com.br.