RIO  QUENTE (the largest hot water thermal site of the world)















Feijoada with rice


1 tbsp Vegetable Oil

1 Large Onion, chopped

1 tbsp freshly chopped Parsley

50g/2oz Spring Onions, chopped

2 boned Duck Breasts, skinned and cut into 5cm/2-inch cubes

675g/1˝lb boned Shoulder of Lamb, cut into 5cm/2-inch cubes

225g/8oz Smoked Sausage, cut into 5cm/2-inch lengths

2 large Tomatoes, chopped

1 tbsp Tomato Puree

120ml/4fl.oz. White Wine

400g/14oz dried White Beans, soaked overnight,

Salt and Black Pepper

1.1L/40fl.oz. Water

2 whole Cloves

2 Onions, cut into wedges

450g/1lb Carrots, peeled and cut into 5cm/2-inch lengths

1 Chayote Squash, peeled, cores and cut into 5cm/2-inch cubes

2 Sticks of Celery, cut into 10cm/4-inch lengths



1. Heat the oil in a large saucepan add the onion, parsley, and spring onions and sauté until golden brown.

2. Add the duck, lamb, and smoked sausage and sauté for 3 minutes.

3. Add the tomatoes, tomato puree, wine, drained beans, salt, black pepper, water, cloves, and wedged onions. mix well, cover and simmer for 1˝ hours or until the beans and the meat are tender, stirring from time to time and adding more water if necessary to ensure that the beans are completely covered during the cooking.

4. Add the carrots, chayote squash, and celery, mix well and continue to simmer for a further 15 minutes or until the vegetables are just tender. Serve hot with rice and/or toasted manioc meal.


 Rice: Hint on making Brazilian-style rice: Heat vegetable oil in a saucepan and saute a clove of garlic. When browned add salt. Add the rice and saute 2 to 3 minutes -- until it looks translucent. Do not allow the grains to brown. Add hot water (about 2 to 2-1/2 cups per cup of rice). Cook, partially covered, over medium-high heat until most of the water is absorbed. Uncover, lower the heat and continue cooking until fluffy.