Portuguese Cuisine

By : Daniel Bonifácio

Portuguese cuisine- characterized by rich, filling and full-

flavored dishes and is closely related to Mediterranean cuisine, that’s a vegetable-dominant cuisine in which the most prevalent ingredient is the olive oil.

TRADITIONAL SPICES

Piri-Piri (small, fiery little peppers)

Cinnamon

Vanilla

BREAKFAST

Breakfast is traditionally just coffee or milk and a bread roll with butter, jam, cheese or ham

 Lunch, often lasting over an hour is served between noon and 2 o'clock or between 1 and 3 o'clock, and dinner is generally served late, around or after 8 o'clock.

FAMOUS DISHES

Bacalhau - The essential ingredient, salted dried codfish, usually comes from Norway 

Bacalhau à brás:

Here are numerous bacalhau recipe variations, depending on region and tradition. In Portugal, it is said there are more than 365 ways to cook bacalhau, one for every day of the year; others say there are 1,001 ways.

Bacalhau à Gomes de Sá

Bacalhau Espiritual

"COZIDO À PORTUGUESA" (PORTUGUESE STEW)

 It's a rich stew made from shin of beef, pork, and Portuguese smoked (or blood) sausages (morcela, farinheira and chouriço) and in some regions chicken, served with cabbage, carrots, turnips, rice, potatoes, and collard greens. It is best served with olive oil and red wine.

CALDO VERDE

Caldo verde is a popular soup in Portuguese cuisine.

The basic ingredients for caldo verde are potatoes, onions and kale (some recipes call for collard greensinstead). Common additional ingredients are garlic, salt, and olive oil

QUEIJO DA SERRA DA ESTRELA

Serra da Estrela (Queijo Serra da Estrela) is a cheese from the cold and mountainous region of Serra da Estrela in Portugal that’s made from sheep's milk, mostly during the months of November to March

VINHO DO PORTO (PORTO WINE)

Port wine is a fortified wine of distinct flavour produced in Douro normally served with desserts

PASTEL DE NATA

A pastel de nata or pastel de Belém is a Portuguese egg tart pastry

ARE YOU HUNGRY? :P