Mikhail Kropotov (asker) May 18, 2016:

If anyone is wondering, the author of this recipe is World's best female chef for 2014, Helena Rizzo.
http://www.theworlds50best.com/awards/best-female-chef

Mario Freitas May 18, 2016:

Great Tobias You may have solved the mystery! If the pigeon peas the author refers to are "feijão guandu", then it all makes sense.
Farofa de feijão guandu 'da roça".

T o b i a s May 18, 2016:

my bad (perhaps) It turns out there are recipes along the lines of the description for this dish.

http://www.ciadagula.com.br/farofa-de-feijao-andu/
http://www.receitaz.com.br/farofa-de-feijao-guandu/
http://www.coisascadecasa.com.br/2011/05/feijao-guandu.html

Mikhail Kropotov (asker) May 18, 2016:

Richard In my view, it's more like translating 'country-style sushi' or 'country-style spaghetti bolognese'.

Thanks to everyone for your helpful answers and a lively discussion!

Richard Purdom May 18, 2016:

yup, it's like being asked to translate 'Sushi' or 'Spaghetti Bolognese' into English!

Juliet Attwater May 18, 2016:

Most enjoyable thread :) I would suggest keeping "farofa" and then translating simply "Farofa with pigeon peas" into the Russian (of which I unfortunately speak not a word!!!)

Mario Freitas May 17, 2016:

RIght Bett, Feijão tropeiro has nothing to do with this and is only messing up things even more. It's mainly beans with linguiça sausage. The manioque flour in this case is just a complement. In the Ferofa, it's flour with something else, and the flour is the main ingredient.

Bett May 17, 2016:

feijão tropeiro is a dish made with beans, saussage or jerked beef and manieoque / cassava. but as far as I know people use kidney beans... please check https://www.bing.com/images/search?q=feijao tropeiro&view=de... popular in the central part of the country, thus the "tropeiro' which means those who tend cattle...

pigeon peas are what we call in Brazil "feijão verde" also very popular in the northeast

Luciano Eduardo de Oliveira May 17, 2016:

I can't help with something that I don't understand.

Mikhail Kropotov (asker) May 17, 2016:

Luciano Thank you for your attention to this question, and I'm very sorry that I don't speak Portuguese, but your comments in Portuguese are not helping.

Luciano Eduardo de Oliveira May 17, 2016:

Sugiro фарофа де лос кампос. Será tão exótico e incompreensível para um russo como o é para um falante de inglês, português ou espanhol.

Ward Whittaker May 17, 2016:

@Mikhail There are lots of different variations, it really just means spicing up the farofa with vegetables, fruit etc.
http://www.tvsolcomunidade.com.br/receita-feijao-tropeiro/

Mikhail Kropotov (asker) May 17, 2016:

feijão tropeiro And what does that mean, please?

Mikhail Kropotov (asker) May 17, 2016:

I'm not at liberty to leave the name in English as I'm translating FROM English to Russian. Only the first part of the dish's name is in Portuguese/Spanish.

Ward Whittaker May 17, 2016:

@Richard Jesus Richard, you may well have just posted the most intelligent comment out of all of us ;-)
We need a "like" button in the comments sections because I would have given this a "like".

Richard Purdom May 17, 2016:

As it's in Spanish and English already, leave it as it is. English uses plenty of French/German/Italian/Spanish culinary terms already, so if the author has given this magnificent creation a foreign name, so be it.

Bett May 17, 2016:

se for feijão tropeiro, é de má qualidade kkkk

Luciano Eduardo de Oliveira May 17, 2016:

De los campos/dos campos significa "from/off the fields". É "del campo/do campo" que é "from the countryside", mas talvez o autor da pérola não saiba disto.

Ward Whittaker May 17, 2016:

Tobias Ah, the old back-back-back until the meaning is lost translation. I know it well ;-)

T o b i a s May 17, 2016:

R$ 0,02 I wouldn't be surprised if "Farofa de los campos with pigeon peas" was really feijão tropeiro (mis)translated several times over.

Mario Freitas May 17, 2016:

@ All What I meant is, since the author invented a name, the translator may invent the translation as well. As long as he confirms it with the client. Ward's suggestions is thus feasible.

Bett May 17, 2016:

you could explain "farofa" as a type of "stuffing" made with manioque flour. any decent cook will know stuffing...

Ward Whittaker May 17, 2016:

Georgia Morgan Good point. I thought about that but I also noticed that farofa is often used in English as well. Don't also forget that just because it used in other countries doesn't mean it's the same consistency. You can also grind it much finer so it's more like baking flour than Brazilian farofa. As I said in my response to the asker. this is a tricky question. ;-)

Georgia Morg (X) May 17, 2016:

Manioc flour might not exist "in our cuisine" but it does exist in the shops, called various things ("gari" for the Nigerians etc) so I would at least attempt to translate farofa

Matheus Chaud May 17, 2016:

Creativity I think the cook just wanted to be "creative", let's say, and decided to use a different name for his farofa.
Definitely "de los campos" is not Portuguese, but maybe it was his choice. People in Brazil love to use foreign words.

I agree with Mario that a typical farofa does not use peas, but, again, much of cooking is creativity. This is not a typical dish, for sure.

So, my view is that both the recipe and its name were personal inventions. However, as Ward said, somehow it has to be translated.

Luciano Eduardo de Oliveira May 17, 2016:

Eu só traduzo o que entendo.

Ward Whittaker May 17, 2016:

Luciano and Mario I absolutely agree with both of what you guys said, but keep in mind this poor guy needs an answer to a phrase that he is being paid to translate. So why don't you both focus on the issue at hand, and that is, trying to help the guy out. If either of you can come up with a better translation and explanation than the one I offered, please do.

Luciano Eduardo de Oliveira May 17, 2016:

Concordo com o Mario.

Mario Freitas May 17, 2016:

@ Mikhail 1. De los campos is Spanish, not Portuguese
2. There is no such a dish as "farofa de los campos" in Brazil.
3. We do not make farofa with peas.
4. There is no way to translate "farofa" into English as manioque flour does not exist in their cuisine.
5. The author of this document has never set foot in Brazil for sure.