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How to Cook dishes from Portugal
Portuguese cuisine is very different from other that of other European countries, reflecting the country's relative isolation in
Europe
(it is bordered only by
Spain) and
Portugal's long maritime tradition
- with Portuguese explorers bringing back many influences from the
New World, Africa, the Far East, and the East Indies
- and fish and seafood being a major and important part of the Portuguese diet.
Portuguese cuisine is particularly known for salted
cod, pork, and
its exciting use of spices.
Some popular Portuguese recipes and dishes include:
- Bacalhau - Salted cod - there are many different
ways that this can be cooked, some say one way for each
day of the year, whereas others say over 1,000.
- Caldeira - A stew consisting of a variety of different
types of fish (and sometimes shellfish), together with
potatoes, tomato and onion. Spices are sometimes added
as well - typically nutmeg and saffron, cloves, allspice,
piri-pri, or ground ginger and curry powder, depending on
the region.
- Cozido á portuguesa - A traditional rich meat stew,
made with beef and pork (or sometimes chicken), cabbage,
carrots, turnips, rice, potatoes and Portuguese smoked
sausages.
- Fish and seafood - In general, as noted previously, thanks to the country's long maritime tradition,
a wide variety of fish and shellfish are eaten in Portuguese cuisine.
These include
crabs,
hake,
horse mackerel (scad),
lamprey,
lobster,
octopus,
sardines (especially when grilled as sardinhas assadas),
scabbard.
sea bass,
shrimp and
squid.
- Pastéis de nata - Small creamy tarts, originally from Lisbon, but now popular throughout
Portugal, as well as former
Portuguese colonies.
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