In Paraná’s coastal towns (in particular Morretes, Antonina and Paranaguá), Barreado, the region’s equivalent of feijoada, appears on most restaurants’ menus. This speciality, a convenience dish that can provide food for several days and requires little attention while cooking, used only to be eaten by the poor during Carnaval, but is now enjoyed throughout the year. Traditionally, barreado is made of beef, bacon, tomatoes, onion, cumin and other spices, placed in successive layers in a large clay urn, covered and then barreada (sealed) with a paste of ash and farinha (manioc flour), and then slowly cooked in a wood-fired oven for twelve to fifteen hours. Today pressure cookers are sometimes used (though not by the better restaurants), and gas or electric ovens almost always substitute for wood-fired ones. Barreado is served with farinha, which you spread on a plate; place some meat and gravy on top and eat with banana and orange slices. Though tasty enough, barreado is very heavy and a rather more appropriate dish for a chilly winter evening than for summer and Carnaval, as originally intended.

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