Just found this great article in the NY Times on the glorious Brazilian soul food tradition, feijoada. (Which features prominently in The Seed Thief, of course.) It is mouth-wateringly, beautifully described here by Francis Lam.
I make this dish often in summertime, although I tend to use chorizo suasage predominantly, and forgo the pigs trotters and other bits. But really to be authentic, you need to add the whole hog, as it were. And be in Brazil when you eat it.
And now I wish it was Saturday. (And summer.)