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Encyclopedia > Portuguese cuisine
This article is part
of the Cuisine series
Foods

Bread - Pasta - Cheese - Rice
Sauces - Soups - Desserts
Herbs and spices
Other ingredients Image File history File links Title_Cuisine_2. ... Cuisine (from French cuisine, cooking; culinary art; kitchen; ultimately from Latin coquere, to cook) is a specific set of cooking traditions and practices, often associated with a specific culture. ... Percentages are relative to US recommendations for adults. ... Percentages are relative to US recommendations for adults. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... For other uses, see Rice (disambiguation). ... For the computer protocol, see SAUCE. Or see source. ... Soup is usually a savoury liquid food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. ... Not to be confused with Desert. ... Herbs: basil Herbs (IPA: hə()b, or əb; see pronunciation differences) are seed-bearing plants without woody stems, which die down to the ground after flowering. ... For other uses, see Spice (disambiguation). ... Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal for nutrition and/or pleasure. ...

Regional cuisines
Asia - Europe - Caribbean
South Asia - Latin America
Middle East - North America - Africa
Other cuisines...
Preparation techniques and cooking items
Techniques - Utensils
Weights and measures
See also:
Kitchens - Meals
Wikibooks: Cookbook

Portuguese cuisine is characterised by rich, filling and full-flavoured dishes and is a prime example of Mediterranean diet. The influence of Portugal's former colonial possessions is clear, especially in the wide variety of spices used. These include piri piri (small, fiery chilli peppers), as well as cinnamon, vanilla and saffron. There are also Arab and Moorish influences, especially in the south of the country. Olive oil is one of the bases of Portuguese cuisine both for cooking and flavouring meals. Garlic is widely used, as are herbs such as coriander and parsley. Asian cuisine is a term for the various cuisines of South, East and Southeast Asia and for fusion dishes based on combining them. ... See the individual entries for: // Belarusian cuisine Bulgarian cuisine Czech cuisine Hungarian cuisine Jewish cuisine Polish cuisine Romanian cuisine Russian cuisine Slovak cuisine Slovenian cuisine Ukrainian cuisine British cuisine English cuisine Scottish cuisine Welsh cuisine Anglo-Indian cuisine Modern British cuisine Nordic cuisine Danish cuisine Finnish cuisine Icelandic cuisine Lappish... Caribbean cuisine is a fusion of African, Amerindian, French, Indian, and Spanish cuisine. ... South Asian cuisine includes the cuisines of the South Asia. ... Latin American cuisine is a phrase that refers to typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. ... The term Middle Eastern cuisine refers to the various cuisines of the Middle East. ... North American cuisine is a term used for foods native to or popular in countries of North America. ... Cuisine of Africa reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. ... Cooking is the act of preparing food. ... This is a list of food preparation utensils, also known as kitchenware. ... In recipes, quantities of ingredients may be specified by mass (weight), by volume, or by count. ... A kitchen is a room used for food preparation and sometimes entertainment. ... For the coarsely ground flour, see flour. ... The Mediterranean diet is a modern[1] nutritional model inspired by the traditional dietary patterns of some of the countries of the Mediterranean basin, particularly Greece and Southern Italy. ... Maximum extent of Portuguese colonial possessions in the 16th century. ... It has been suggested that this article or section be merged into African birdseye. ... The chile pepper (also chili or chilli; from Spanish chile) is the fruit of the plant Capsicum from the nightshade family (Solanaceae). ... Binomial name J.Presl Cassia (Chinese cinnamon) is also commonly called (and sometimes sold as) cinnamon. ... Vanilla pods Vanilla is a flavouring derived from orchids in the genus Vanilla native to Mexico. ... Binomial name Crocus sativus L. Saffron (IPA: ) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. ... Languages Arabic and other minority languages Religions Islam, Christianity, Druzism and Judaism An Arab (Arabic: ) is a member of a complexly defined ethnic group who identifies as such on the basis of one or more of either genealogical, political, or linguistic grounds. ... For the terrain type see Moor Moors is used in this article to describe the medieval Muslim inhabitants of al-Andalus and the Maghreb, whose culture is often called Moorish. For other meanings look at Moors (Meaning) or Blackamoors. ... For the Popeye character, see Olive Oyl. ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... Herbs: basil Herbs (IPA: hə()b, or əb; see pronunciation differences) are seed-bearing plants without woody stems, which die down to the ground after flowering. ... Binomial name L. Percentages are relative to US recommendations for adults. ... This article needs additional references or sources to facilitate its verification. ...

Contents

Breakfast

Portuguese breakfast often consists of fresh bread, butter and cheese or fruit preserves accompanied with strong coffee or milk. Sweet pastries are also very popular, as well as breakfast cereals eaten cold and mixed with milk or yoghurt and fruit. Percentages are relative to US recommendations for adults. ... Butter is commonly sold in sticks (pictured) or blocks, and frequently served with the use of a butter knife. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... Jam from berries Fruit preserves refers to fruit, or vegetables, that have been prepared and canned for long term storage. ... A cup of coffee. ... A glass of cows milk. ... This article does not cite any references or sources. ... Yoghurt or yogurt, less commonly yoghourt or yogourt (see spelling below), is a dairy product produced by bacterial fermentation of milk. ... For other uses, see Fruit (disambiguation). ...


Fish and seafood

Bacalhau à minhota

Portugal is a seafaring nation at heart, and this is reflected in the amount of fish and seafood eaten. Fish is served grilled, boiled (in these cases it is always flavoured with olive oil), fried or even roasted. Foremost amongst these is bacalhau which means salted cod and is the most consumed type of fish in Portugal. It is said that there are more than 365 ways to cook it, one for every day of the year. Cod is almost always used dried and salted because the Portuguese fishing tradition in the North Atlantic developed before the invention of refrigeration. Portugal has been fishing and trading this fish since the 15th century and this activity has almost epic contours (for further details see Cod trade). Also popular are sardines, especially when grilled as sardinhas assadas, octopus, squid, crabs, shrimp, lobster, hake, horse mackerel (scad), lamprey, sea bass, scabbard (especially in the islands) and a variety of shellfish. Caldeirada is a stew consisting of a variety of fish and shellfish with potatoes, tomato and onion. Image File history File linksMetadata No higher resolution available. ... Image File history File linksMetadata No higher resolution available. ... Spaghetti with seafood (Spaghetti allo scoglio). ... This article or section does not adequately cite its references or sources. ... the world is coming to the end!!!!! cod is going to eat up alive and do us hard up the emmm. ... Refrigeration is the process of removing heat from an enclosed space, or from a substance, and rejecting it elsewhere for the primary purpose of lowering the temperature of the enclosed space or substance and then maintaining that lower temperature. ... Stockfish Cod has been an important economic commodity in an international market since the Viking period (around 1000 AC). ... Sardines in the Pacific An open Sardines can Sardines on a plate grilled Sardines For the hide and seek-like game, see Hide and seek. ... For other uses, see Octopus (disambiguation). ... Suborders †Plesioteuthididae (incertae sedis) Myopsina Oegopsina Squid are a large, diverse group of marine cephalopods. ... Phthirus pubis Pubic lice (Phthirus pubis), also known as crabs , are one of the many varieties of lice (singular louse) specialized to live on different areas of different animals. ... Superfamilies Alpheoidea Atyoidea Bresilioidea Campylonotoidea Crangonoidea Galatheacaridoidea Nematocarcinoidea Oplophoroidea Palaemonoidea Pandaloidea Pasiphaeoidea Procaridoidea Processoidea Psalidopodoidea Stylodactyloidea True shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. ... Subfamilies and Genera Neophoberinae Acanthacaris Thymopinae Nephropsis Nephropides Thymops Thymopsis Nephropinae Homarus Nephrops Homarinus Metanephrops Eunephrops Thymopides Clawed lobsters comprise a family (Nephropidae, sometimes also Homaridae) of large marine crustaceans. ... The term hake refers to fish in either of: families Gadidae (subfamily Phycinae) families Merlucciidae (both subfamilies Merlucciinae and Steindachneriinae). ... Horse mackerel is the popular name of various large fishes, such as the tuna, and the scad or saurel of the Pacific coast. ... Subfamilies Geotriinae Mordaciinae Petromyzontinae A lamprey (sometimes also called lamprey eel) is a jawless fish with a toothed, funnel-like sucking mouth. ... Sea bass is a name shared by a large number of different species of fish, including: The Black sea bass (Centropristis striata, family Serranidae) is the common name of a species of fish whose range is eastern coast of the United States. ... Cooked mussels Shellfish is a term used to describe shelled molluscs and crustaceans used as food. ... Caldeirada is a typical Portuguese stew consisting of a large variety of fish, and sometimes shellfish, with potatoes, tomato and onion. ...


Sardines used to be preserved in brine for sale in rural areas. Later, sardine canneries developed all along the Portuguese coast. Ray fish is dried in the sun in Northern Portugal. Canned tuna is widely available in Continental Portugal. Tuna used to be plentiful in the Algarve waters. It was trapped in fixed nets when it passed the Portuguese southern coast to spawn in the Mediterranean, and again when it returned to the Atlantic. Portuguese writer Raul Brandão, in his book Os Pescadores has an almost epic description of the catch, as he tells how the tuna is hooked from the raised net into the boats, and how the fishermen would amuse themselves riding the larger fish around the net. Fresh tuna, however, is eaten in Madeira, where tuna steaks are an important item in local cuisine. Canned sardines or tuna, served with boiled potatoes and eggs, constitute a convenient meal when there is not time to prepare anything more elaborate. Continental Portugal (Portuguese: Portugal Continental) is the designation of the mainland Portugal territory, in the Iberian Peninsula, located in the Continental Europe. ...


Meat and Poultry

Cozido à portuguesa
Rojões à moda do Minho com arroz de sarrabulho (fried diced pork with blood rice, from Minho)
Portuguese chouriços
Favas com chouriço (fava beans with chouriços)
Francesinha (from Porto)
Fried Alheira
Botelo (bone sausage from Mirandela)

Eating meat and poultry on a daily basis was historically a privilege of the upper classes. Meat was a staple at a nobleman's table during the Middle Ages. A Portuguese Renaissance chronicler, Garcia de Resende, describes how an entrée at a royal banquet was composed of a whole roasted ox garnished with a circle of chickens. A common Portuguese dish, mainly eaten in winter, is the cozido à portuguesa, which somewhat parallels the French pot au feu, the Spanish cocido, the New England boiled dinner or the Costa Rican casado. Its composition depends on the cook's imagination and budget. A really lavish cozido may take beef, pork, pork sausage, blood sausage, salt pork, pig's feet, hard ham, potatoes, carrots, turnips, chickpeas, cabbage and rice. This would be originally a favorite food of the affluent farmer, which later reached the tables of the urban bourgeoisie and typical restaurants. Tripas à moda do Porto, tripe with white beans, is said to have originated in the fourteenth century, when the Castilians laid siege to Lisbon and blockaded the Tagus entrance. Portuguese chronicler Fernão Lopes dramatically recounts how starvation spread all over the city. Food prices rose astronomically, and small boys would go to the former wheat market place in search of a few grains on the ground, which they would eagerly put in their mouths when found. Old and sick people, as well as prostitutes, in short anybody who would not be able to aid in the city's defense, were sent out to the Castilian camp, only to be returned to Lisbon by the invaders. It was at this point that the citizens of Porto decided to organize a supply fleet that managed to slip through the river blockade. Apparently, since all available meat was sent to the capital, for a while Porto residents were limited to tripe and other organs. Others claim that it was only in 1415 that Porto deprived itself of meat to supply the expedition that conquered the city of Ceuta, in North Africa. Whatever the case may be, since at least the seventeenth century to our days people from Porto have been known as tripeiros or tripe eaters. Image File history File links Cozido. ... Image File history File links Cozido. ... Image File history File links Size of this preview: 800 × 542 pixelsFull resolution (955 × 647 pixel, file size: 35 KB, MIME type: image/jpeg) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Image File history File links Size of this preview: 800 × 542 pixelsFull resolution (955 × 647 pixel, file size: 35 KB, MIME type: image/jpeg) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Miño/Minho designates both the river as well as an adjacent Portuguese region Miño/Minho River The river is the longest in Galicia with an extension of 340 km. ... Image File history File linksMetadata No higher resolution available. ... Image File history File linksMetadata No higher resolution available. ... Image File history File linksMetadata No higher resolution available. ... Image File history File linksMetadata No higher resolution available. ... Image File history File links Size of this preview: 800 × 600 pixelsFull resolution (1024 × 768 pixel, file size: 248 KB, MIME type: image/jpeg) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Image File history File links Size of this preview: 800 × 600 pixelsFull resolution (1024 × 768 pixel, file size: 248 KB, MIME type: image/jpeg) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Francesinha Francesinha (meaning Little French Girl in English) is a Portuguese food originally from Porto, made with wet-cured ham, linguiça, fresh sausage like chipolata, steak or roast meat and covered with molten cheese and a hot thick tomato and beer sauce. ... Image File history File linksMetadata No higher resolution available. ... Image File history File linksMetadata No higher resolution available. ... Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ... District or region Bragança Mayor   - Party José Silvano PSD Area 659. ... The Middle Ages formed the middle period in a traditional schematic division of European history into three ages: the classical civilization of Antiquity, the Middle Ages, and modern times, beginning with the Renaissance. ... Garcia de Resende (1470-1536) was a Portuguese poet and editor. ... This article is being considered for deletion in accordance with Wikipedias deletion policy. ... New England Boiled Dinner is a one-pot meal native to New England which contains various ingredients such as corned beef, cabbage, carrots, turnips and potatoes. ... A Casado is a typical Costa Rican meal consisting of rice, beans, fried plantain bannanas, salad and an entree of choice that may include chicken, beef, pork, and others. ... Machitos with beans Tripas, also known as Machitos, in Mexican cuisine are small intestines of farm animals that have been cleaned, boiled and grilled. ... Location    - Country Portugal    - Region Norte  - Subregion Grande Porto  - District or A.R. Porto Mayor Rui Rio  - Party PSD Area 41. ... This article needs copyediting (checking for proper English spelling, grammar, usage, etc. ... Location    - Country Portugal    - Region Norte  - Subregion Grande Porto  - District or A.R. Porto Mayor Rui Rio  - Party PSD Area 41. ... Location    - Country Portugal    - Region Norte  - Subregion Grande Porto  - District or A.R. Porto Mayor Rui Rio  - Party PSD Area 41. ... Location    - Country Portugal    - Region Norte  - Subregion Grande Porto  - District or A.R. Porto Mayor Rui Rio  - Party PSD Area 41. ... Capital Official language(s) Spanish Area  â€“ Total  â€“ % of Spain Ranked  28 km²   Population  â€“ Total (2006)  â€“ % of Spain  â€“ Density Ranked  75,861    2,709. ...  Northern Africa (UN subregion)  geographic, including above North Africa or Northern Africa is the northernmost region of the African continent, separated by the Sahara from Sub-Saharan Africa. ... Location    - Country Portugal    - Region Norte  - Subregion Grande Porto  - District or A.R. Porto Mayor Rui Rio  - Party PSD Area 41. ...


Many other meat dishes are included in Portuguese cuisine. Alcatra, beef marinated in red wine and garlic and then roasted, is a favorite of Terceirans from Terceira Island. In continental Portugal alcatra, an Arabic word meaning piece or bit, refers only to a certain expensive meat cut. Carne de porco à alentejana, fried pork with clams, is a popular dish with a misleading name as it did originate in the Algarve, not in Alentejo. Alentejo is a vast, agricultural province, with only a sizable fishing port, Sines, and shellfish would not in the past reach the inland areas. On the other hand, all points in Algarve are relatively close to the coast, and pigs used to be fed with fish. So clams were added to the fried pork to disguise the fishy taste of the meat. Nowadays, however, nobody would dare to call it carne de porco à algarvia. Terceira Island (pron. ...


The Portuguese steak, bife, is a thin slice of fried beef or pork served with fried potatoes and fried rice, or salad. To add a few more calories to this dish an egg, sunny side up, may be placed on top of the meat, in which case the dish acquires a new name, bife com um ovo a cavalo, steak with an egg on horseback. Iscas, fried liver, were a favorite request in old Lisbon taverns. Sometimes they were called iscas com elas, the elas referring to sautéed potatoes. Small beef or pork steaks in a roll (respectively pregos or bifanas) are popular snacks, often served at beer halls with a large mug of beer. In modern days, however, when time and economy demand their toll, a prego or bifana, eaten at a snack bar counter, may constitute the lunch of a white collar worker. Espetada, a sort of shishkabob, is very popular in Madeira. The espetada (plural: espetadas) is a typical Portuguese dish made of large chunks of beef rubbed in garlic and salt, skewered onto a bay leaf stick and left to grill over smouldering wood chips. ...


Alheiras, a yellowish sausage from Trás-os-Montes, served with fried potatoes and a fried egg, have an interesting story. In the late fifteenth century King Manuel of Portugal ordered all resident Jews to convert to Christianity or leave the country. The King did not really want to expel the Jews, who constituted the economic and professional élite of the kingdom, but was forced to do so by outside pressures. So, when the deadline arrived, he announced that no ships were available for those who refused conversion -- the vast majority -- and had men, women and children dragged to churches for a forced mass baptism. Obviously, most Jews maintained their religion secretly, but tried to show an image of being good Christians. Since avoiding pork was a telltale practice in the eyes of the Inquisition, converts devised a type of sausage that would give the appearance of being made with pork, but really only contained heavily spiced game and chicken. Nowadays, however, tradition has been broken, and pork has been added to the alheiras. The alheira is a Portuguese sausage made with many meats other than pork, usually veal, duck, chicken or rabbit, and bread. ... Manuel of Portugal (English: Emmanuel) is the name of two Portuguese Kings and an Infante of Portugal: Manuel I of Portugal (1469-1521), 14th King of Portugal Manuel II of Portugal (1889-1932), 34th and last King of (or 35th according to some historians) Manuel, Prince of Portugal (1697-1736...


Jewish influence may have determined some other practices in food preparation and eating habits. Different kinds of unleavened bread and cakes, such as the arrufadas de Coimbra, are baked all over Continental Portugal and the Azores. In the islands meat is often repeatedly rinsed in water to clean it of any trace of blood. After chickens are killed, they may be hung up upside down, so the blood may be drained, however, paradoxically, it can be used later for cabidela. Blood spilled on the ground is sometimes covered with dirt, as the Leviticus directs Jews to do. Scaleless seafood, such as morays, may be shunned in some areas. And, finally, a point is made of slaughtering animals with a very sharp knife, a practice also exacted by rabbinical law. Continental Portugal (Portuguese: Portugal Continental) is the designation of the mainland Portugal territory, in the Iberian Peninsula, located in the Continental Europe. ... Motto (Portuguese for Rather die free than in peace subjugated) Anthem  (national)  (local) Capital Ponta Delgada1 Angra do Heroísmo2 Horta3 Largest city Ponta Delgada Official languages Portuguese Government Autonomous region  -  President Carlos César Establishment  -  Settled 1439   -  Autonomy 1976  Area  -  Total 2,333 km² (n/a) 911 sq mi... Cabidela ou Arroz de Cabidela (Cabidela rice) is a Portuguese dish made with chicken or rabbit. ...


Poultry, easily raised around a peasant's home, was at first considered quality food. Turkeys were only eaten for Christmas or on special occasions such as wedding receptions or banquets. Up to the nineteen thirties, around Christmas time, the farmers from the outskirts of Lisbon would bring herds of turkeys to the city streets for sale. Before being killed, a stiff dose of brandy was forced down the birds' throats to make the meat more tender and tasty, and hopefully to ensure a happy state of mind when the time would come for the use of a sharp knife. Poor people ate chicken almost only when they were sick. Nowadays mass production in poultry farms makes these meats accessible to all classes. Thus bifes de Peru, turkey steaks, became a recent addition to Portuguese tables.


Cheese

There is a wide variety of Portuguese cheeses, especially made from goat's or sheep's milk, or both together. Usually these are very strong-flavoured and fragrant. In the Azores, there is a type of cheese made with cow milk with a spicy taste (Queijo de São Jorge). Traditional Portuguese cuisine does not include cheese in its recipes, so it's eaten by itself before or after the main dishes. Other well known cheeses like Queijo de Azeitão, Queijo de Castelo Branco and Queijo da Serra da Estrela (D.O.P.) which is very strong in flavour, can be eaten soft or more matured. Serra da Estrela is handmade from fresh sheep milk and thistle-derived rennet. Motto (Portuguese for Rather die free than in peace subjugated) Anthem  (national)  (local) Capital Ponta Delgada1 Angra do Heroísmo2 Horta3 Largest city Ponta Delgada Official languages Portuguese Government Autonomous region  -  President Carlos César Establishment  -  Settled 1439   -  Autonomy 1976  Area  -  Total 2,333 km² (n/a) 911 sq mi... Castelo Branco (Queijo de Castelo Branco) is a cheese from the Castelo Branco region of Portugal. ... This does not cite its references or sources. ... Species Cynara alba Cynara algarbiensis Cynara auranitica Cynara baetica Cynara cardunculus Cynara cornigera Cynara cyrenaica Cynara humilis Cynara hystrix Cynara scolymus Cynara syriaca Note that this list may include some synonyms Cynara is a genus of about 10 species of thistle-like perennials in the family Asteraceae, originally from the... Rennet (IPA pronunciation: ) is a natural complex of enzymes produced in any mammalian stomach to digest the mothers milk. ...


Vegetables

Arroz de marisco (seafood rice)
Caldo verde

Vegetables that are popular in Portuguese cookery include tomatoes, cabbage, and onions. There are many starchy dishes, such as feijoada, a rich bean stew, and açorda, a thick bread-based casserole generally flavoured with garlic and coriander or seafood. Many dishes are served with salad usually made of tomato, lettuce, and onion flavoured with olive oil and vinegar. Potatoes are also extremely common in Portuguese cuisine, and rice is used more than in any other European cuisine [citation needed]. Soups made from a variety of vegetables are commonly available, one of the most popular being caldo verde, made from potato, thinly chopped collard greens and slices of chouriço. Image File history File links Size of this preview: 800 × 600 pixelsFull resolution (1280 × 960 pixel, file size: 343 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ... Image File history File links Size of this preview: 800 × 600 pixelsFull resolution (1280 × 960 pixel, file size: 343 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ... Image File history File linksMetadata Size of this preview: 800 × 600 pixelsFull resolution (2304 × 1728 pixel, file size: 2. ... Image File history File linksMetadata Size of this preview: 800 × 600 pixelsFull resolution (2304 × 1728 pixel, file size: 2. ... A plate of vegetables Vegetable is a culinary term which generally refers to an edible part of a plant. ... For other uses, see Tomato (disambiguation). ... Percentages are relative to US recommendations for adults. ... For other uses, see Onion (disambiguation). ... Starch (CAS# 9005-25-8) is a complex carbohydrate which is insoluble in water; it is used by plants as a way to store excess glucose. ... Brazilian Feijoada and common accompanying dishes. ... Açorda is a typical Portuguese dish composed of mashed bread with garlic, coriander, olive oil, water, salt and eggs. ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... Binomial name L. Percentages are relative to US recommendations for adults. ... Salad Platter Salad is a light meal — or, as part of a larger meal, much more of an appetizer — consisting of mixed vegetables (usually including at least one leaf vegetable) or fruit, often with a dressing or sauce, occasionally nuts and sometimes with the addition of meat, fish or cheese. ... Binomial name L. Percentages are relative to US recommendations for adults. ... For the Popeye character, see Olive Oyl. ... Vinegar is sometimes infused with spices or herbs—as here, with oregano. ... For other uses, see Potato (disambiguation). ... For other uses, see Rice (disambiguation). ... Soup is usually a savoury liquid food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. ... Caldo verde is a popular soup of Portuguese cuisine. ... Collards, also called collard greens or borekale (Brassica oleracea Acephala Group), are various loose-leafed cultivars of the cabbage plant. ... A Portuguese smoked dried and spicy sausage. ...


Drinks

Main article: Portuguese wine
A glass of tawny port.

Wine (red, white and green) is the traditional Portuguese drink, Rosé being one of the most popular among foreigners but not very appreciated by Portuguese themselves. Vinho Verde, or green wine, is a specific kind of wine, which can be red, white or rosé, and is only produced in the northwest (Minho province). The term "Green wine" does not refer to the colour of the drink but to the fact that this wine needs to be drunk "young". A Green wine should be consumed as a new wine while a "maduro" wine usually can be consumed mature. Green wines are only produced in the north of the country and are usually slightly sparkling. Portuguese wine is of high quality and in last years has been considered by specialists among the best in the world. Port wine is a fortified wine of distinct flavour produced in Douro normally served with desserts. Vinho da Madeira, is a regional wine produced in Madeira similar to sherry. From the distillation of grape wastes from wine production is made a variety of brandies (called aguardente, literally "burning water") which are very strong tasting. Typical liqueurs such as Licor Beirão and Ginjinha are very popular alcoholic beverages in Portugal. The traditional rebelo boat, used to transport Port Wine from the Douro Valley to the cellars near the city of Porto. ... Download high resolution version (1024x768, 134 KB)This is a file from the Wikimedia Commons, a repository of free content hosted by the Wikimedia Foundation. ... Download high resolution version (1024x768, 134 KB)This is a file from the Wikimedia Commons, a repository of free content hosted by the Wikimedia Foundation. ... A glass of tawny port. ... For other uses, see Wine (disambiguation). ... For the song by The Feeling, see Rosé (song). ... Vinho Verde is Portuguese and literally means Green Wine. There are red, white and, more rarely, rosé varieties of the appellation Vinho Verde, but only the white wines are exported. ... A glass of tawny port. ... The Douro or Duero (Latin: Durius, Spanish: Duero, Portuguese: Douro, pron. ... For other uses, see Madeira (disambiguation). ... Sherry solera For other uses, see Sherry (disambiguation). ... יחכיטכיגיגיוגקאטגקעיגקDistillation is a method of separating chemical substances based on differences in their volatilities in a boiling liquid mixture. ... Brandy pot stills at the Van Ryn Brandy Cellar near Stellenbosch, South Africa Brandy (short for brandywine, from Dutch brandewijn—fire wine) is a general term for distilled wine, usually 40–60% ethyl alcohol by volume. ... Aguardente is a kind of Portuguese brandy. ... Bottles of strawberry liqueur A liqueur is a sweet alcoholic beverage, often flavoured with fruits, herbs, spices, flowers, seeds, roots, plants, barks, and sometimes cream. ... Licor Beirão is a Portuguese liqueur. ... Ginjinha or simply Ginja, is a liqueur made by fermenting ginja berry (similar to cherry) in brandy. ...


Desserts

Rice pudding (Arroz Doce) in a typical Christmas meal, in Portugal

The Portuguese enjoy rich egg-based desserts. These are often seasoned with spices such as cinnamon and vanilla. Perhaps most popular is leite-creme (a set egg custard). Also popular is arroz doce (a typical and popular rice pudding, a must in Christmas time parties), although aletria (a similar dish this time based upon a kind of vermicelli), is common. These are often decorated with elaborate stencilled patterns of cinnamon powder. Other custards include pudim flan. Cakes and pastries are also very popular. Most towns have a local speciality, usually egg or cream based pastry. Originally from Lisbon, but popular nationwide, as well as among the diaspora, are pastéis de nata. These are small, extremely rich custard tarts. In the south specially in the Algarve region, many recipes include almonds and marzipan. Image File history File linksMetadata ArrozDoce. ... Image File history File linksMetadata ArrozDoce. ... This article focuses on egg-thickened custards. ... Rice pudding being served during the traditional Scandinavian Christmas meal, in Denmark Rice pudding (Arroz Doce) in a typical Christmas meal, in Portugal Pulut hitam served in a Malaysian restaurant Rice pudding is a dessert enjoyed by people of different cultures all over the world. ... Rice pudding being served during the traditional Scandinavian Christmas meal, in Denmark Rice pudding (Arroz Doce) in a typical Christmas meal, in Portugal Pulut hitam served in a Malaysian restaurant Rice pudding is a dessert enjoyed by people of different cultures all over the world, originating in Japan. ... Vermicelli (Italian, ver-mih-CHEL-lee, literally, “little worms”) is a type of pasta, round in section and somewhat thinner than spaghetti. ... Visual diagram of a basic stencil. ... Binomial name J.Presl Cassia (Chinese cinnamon) is also commonly called (and sometimes sold as) cinnamon. ... Flan may refer to any of the following: a flan IS a pie it says so on the pie page, it is a tart which is a pie, so there In British English usage, flan may be various kinds of tart or cake with a sweet or savoury filling, often... Location    - Country Portugal    - Region Lisboa  - Subregion Grande Lisboa  - District or A.R. Lisbon Mayor Carmona Rodrigues  - Party PSD Area 84. ... For other uses, see Diaspora (disambiguation). ... Pastel de Nata or Pastel de Belém is a small cream tart found throughout Portugals pastry shops or cafés. ... Algarve NUTS II region, and the district of Faro in Portugal. ... Fruit shapes molded from marzipan Marzipan is a confection consisting primarily of sugar and ground almonds that derives its characteristic flavor from bitter almonds, which constitute 4% to 6% of total almond content by weight. ...


Influences on world cuisine

Pork vindalho, in a goan restaurant in Lisbon

Portugal formerly had a large empire, and the cuisine has been influenced in both directions. The Portuguese influence is strongly evident in Brazilian cuisine, which features its own versions of Portuguese dishes such as feijoada and caldeirada (fish stew). Other former colonies include the Indian province of Goa, where dishes such as vindaloo show the Portuguese influence in its pairing of vinegar and garlic (see also Macanese cuisine). Portuguese trade ships reached Japan in around 1550. Japanese lords enjoyed Portuguese confectionery. It was remodeled as Kompeito, and influenced Wagashi. Additionally, Portuguese immigrants influenced the cuisine of Hawaii and parts of New England. Portuguese sweet bread or pão doce, malasadas, bean soup (sopa de feijao), and sausages (linguiça, chorizo) are eaten regularly in the Hawaiian islands by families of all ethnicities. Image File history File linksMetadata No higher resolution available. ... Image File history File linksMetadata No higher resolution available. ... Maximum extent of Portuguese colonial possessions in the 16th century. ... Brazils population is a racial mix of native Amerindians, Africans, Germans, Syrians, Lebanese and Asians. ... Brazilian Feijoada and common accompanying dishes. ... Caldeirada is a typical Portuguese stew consisting of a large variety of fish, and sometimes shellfish, with potatoes, tomato and onion. ... For other uses, see Goa (disambiguation). ... Pork vindalho, served in Lisbon, Portugal, in a goan restaurant Vindaloo also called Vindalho or Vindallo is a very popular Indian dish. ... Vinegar is sometimes infused with spices or herbs—as here, with oregano. ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... With over 450 years of history, Macanese cuisine is unique to Macao. ... Daimyo Matsudaira Katamori visits the residence of a retainer. ... Kompeito in various colors. ... A selection of wagashi to be served during a Japanese tea ceremony. ... SPAM musubi is a Hawaiian staple that illustrates her diverse heritage Modern Hawaiian cuisine is a fusion of many cuisines brought by multi-ethnic immigrants to the islands, particularly of American, Chinese, Filipino, Japanese, Korean, Polynesian and Portuguese origins, and including food sources from plants and animals imported for Hawaiian... The American lobster, a favorite ingredient in New England cuisine. ... Portuguese sweet bread is a bread originally brought to the Portuguese people and immigrants, that is also known along the New England shore, wherever there are Portuguese fishing fleets. ... A malasada (or malassada) is a Portuguese confection related to the doughnut. ... Linguiça (ling-GWEE-sah) or linguica is a form of Portuguese pork sausage seasoned with onions, garlic, and paprika. ... Chorizo Portuguese chouriços (left) Chorizo (IPA: [tʃoriθo] or [tʃoɹɪso]) is a term encompassing several types of pork sausage originating from the Iberian Peninsula and known as chouriço in Portugal, which have in common the use of dried, smoked red peppers (pimentón/piment...


In Australia, variants of 'Portuguese style' chicken, sold principally in fast food outlets, have become extremely popular in the last two decades.[1] Offerings include conventional chicken dishes, as well as a variety of burgers. It would appear that in some cases, such as 'Portuguese chicken sandwiches', the dishes offered bear only a loose connection to Portuguese cuisine and the connection is made simply as a marketing technique.


List of Portuguese delicacies

Açorda is a typical Portuguese dish composed of mashed bread with garlic, coriander, olive oil, water, salt and eggs. ... The alheira is a Portuguese sausage made with many meats other than pork, usually veal, duck, chicken or rabbit, and bread. ... This article or section does not adequately cite its references or sources. ... the world is coming to the end!!!!! cod is going to eat up alive and do us hard up the emmm. ... Superorders Acrothoracica Thoracica Rhizocephala A barnacle is a type of arthropod belonging to infraclass Cirripedia in the subphylum Crustacea and is hence distantly related to crabs and lobsters. ... Binomial name Pollicipes polymerus Sowerby, 1833 The Gooseneck barnacle (Pollicipes polymerus) is a species of filter-feeding crustacean that lives attached to hard surfaces of rocks and flotsam in the ocean intertidal zone. ... Beef brains and calf or veal (juvenile beef) brains are used in certain types of ethnic cooking, such as [[French cuisine], Pakistani Cuisine (known as Maghaz in Urdu) and Mexican cuisine (known as sesos in Spanish, often seen in tacos and burritos) as well as certain regional cuisine in the... Beef tongue, literally the tongue of a cow. ... Black pudding (Boudin noir), before cooking Black pudding or blood pudding is a sausage made by cooking blood with a filler until it is thick enough to congeal when cooled. ... It has been suggested that Wild Boar in Britain be merged into this article or section. ... Leg of venison on apple sauce with dumplings and vegetables Venison is meat of the family Cervidae. ... Cabidela ou Arroz de Cabidela (Cabidela rice) is a Portuguese dish made with chicken or rabbit. ... Caldeirada is a typical Portuguese stew consisting of a large variety of fish, and sometimes shellfish, with potatoes, tomato and onion. ... Caldo verde is a popular soup of Portuguese cuisine. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... Castelo Branco (Queijo de Castelo Branco) is a cheese from the Castelo Branco region of Portugal. ... This does not cite its references or sources. ... A Portuguese smoked dried and spicy sausage. ... In food preparation, curing refers to various preservation and flavoring processes, especially of meat or fish, by the addition of a combination of salt, sugar and either nitrate or nitrite. ... Plate with German Wurst (liver, blood and ham sausage) A sausage consists of ground meat, animal fat, salt, and spices, and sometimes other ingredients such as herbs, usually packed in a casing. ... Genera Acanthocardia Americardia Cardium Cerastoderma Clinocardium Corculum Ctenocardia Dinocardium Discors Fragum Fulvia Laevicardium Lophocardiium Lyrocardium Lunulicardia Microcardium Nemocardium Papyridea Parvicardium Plagiocardium Ringicardium Trachycardium Trigoniocardia Serripes Cockle is the common name for bivalve mollusks of the family Cardiidae. ... This article is being considered for deletion in accordance with Wikipedias deletion policy. ... Phthirus pubis Pubic lice (Phthirus pubis), also known as crabs , are one of the many varieties of lice (singular louse) specialized to live on different areas of different animals. ... Suborders See text for suborders and families. ... Eggs n Brains is a breakfast meal consisting of pork brains and scrambled eggs. ... The espetada (plural: espetadas) is a typical Portuguese dish made of large chunks of beef rubbed in garlic and salt, skewered onto a bay leaf stick and left to grill over smouldering wood chips. ... Brazilian Feijoada and common accompanying dishes. ... A bag of frog legs from Vietnam. ... The term hake refers to fish in either of: families Gadidae (subfamily Phycinae) families Merlucciidae (both subfamilies Merlucciinae and Steindachneriinae). ... Horse mackerel is the popular name of various large fishes, such as the tuna, and the scad or saurel of the Pacific coast. ... Subfamilies Geotriinae Mordaciinae Petromyzontinae A lamprey (sometimes also called lamprey eel) is a jawless fish with a toothed, funnel-like sucking mouth. ... Linguiça (ling-GWEE-sah) or linguica is a form of Portuguese pork sausage seasoned with onions, garlic, and paprika. ... Subfamilies and Genera Neophoberinae Acanthacaris Thymopinae Nephropsis Nephropides Thymops Thymopsis Nephropinae Homarus Nephrops Homarinus Metanephrops Eunephrops Thymopides Clawed lobsters comprise a family (Nephropidae, sometimes also Homaridae) of large marine crustaceans. ... A malasada (or malassada) is a Portuguese confection related to the doughnut. ... For other uses, see Octopus (disambiguation). ... Pastel de Nata or Pastel de Belém is a small cream tart found throughout Portugals pastry shops or cafés. ... Pork rinds in bags, from the central United States Pork rind is the cooked skin of a pig. ... For other uses, see Pork (disambiguation). ... COW is an acronym for a number of things: Can of worms The COW programming language, an esoteric programming language. ... A trotter is a standardbred horse which races in a gait called the trot. ... Portuguese sweet bread is a bread originally brought to the Portuguese people and immigrants, that is also known along the New England shore, wherever there are Portuguese fishing fleets. ... The priest asking for Folar The Folar is traditionally the bread of Passover in Portugal, an ancestral food made by the ritual and alchemist mixture of water, salt, eggs and flour of wheat. ... Rice pudding being served during the traditional Scandinavian Christmas meal, in Denmark Rice pudding (Arroz Doce) in a typical Christmas meal, in Portugal Pulut hitam served in a Malaysian restaurant Rice pudding is a dessert enjoyed by people of different cultures all over the world, originating in Japan. ... Sardines in the Pacific An open Sardines can Sardines on a plate grilled Sardines For the hide and seek-like game, see Hide and seek. ... Genera Aphanopus Assurger Benthodesmus Demissolinea Eupleurogrammus Evoxymetopon Lepidopus Lepturacanthus Tentoriceps Trichiurus See text for species. ... Sea bass is a name shared by a large number of different species of fish, including: The Black sea bass (Centropristis striata, family Serranidae) is the common name of a species of fish whose range is eastern coast of the United States. ... The name snail applies to most members of the molluscan class Gastropoda that have coiled shells. ... Suborders †Plesioteuthididae (incertae sedis) Myopsina Oegopsina Squid are a large, diverse group of marine cephalopods. ... Tripe in an Italian market Look up tripe in Wiktionary, the free dictionary. ... Machitos with beans Tripas, also known as Machitos, in Mexican cuisine are small intestines of farm animals that have been cleaned, boiled and grilled. ... Animelles is the culinary term used for the testicles of male animals, especially young rams, when they are used as food. ... Suborders Not necessary complete list: Aristeidae Penaeidae Sergestidae Sicyoniidae Solenoceridae Nematocarcinidae Atyidae Pasiphaeoidae Rhynocinetidae Campylonotidae Palaemonidae Alpheidae Ogyrididae Hippolytidae Proussidae Pandalidae Crangonidae True shrimp are small, swimming, decapod crustaceans usually classified in the suborder Natantia, found widely around the world in both fresh and salt water. ... Suborders Not necessary complete list: Aristeidae Penaeidae Sergestidae Sicyoniidae Solenoceridae Nematocarcinidae Atyidae Pasiphaeoidae Rhynocinetidae Campylonotidae Palaemonidae Alpheidae Ogyrididae Hippolytidae Proussidae Pandalidae Crangonidae True shrimp are small, swimming, decapod crustaceans usually classified in the suborder Natantia, found widely around the world in both fresh and salt water. ...

See also

A culinary profession is cooking as a profession, i. ...

References

  1. ^ Bird on the wing, Sydney Morning Herald 16 April 2004

  Results from FactBites:
 
Portuguese cuisine - Wikipedia, the free encyclopedia (2151 words)
Portuguese breakfast is light and usually consists of milk, coffee (cocoa for children), bread or toast with butter, jam, cheese or ham.
A common Portuguese dish, mainly eaten in Winter, is the cozido à portuguesa, which somewhat parallels the French pot au feu, the Spanish cocido, the New England boiled dinner or the Costa Rican casado.
The Portuguese steak, bife, is a thin slice of fried beef or pork served with fried potatoes and fl olives.
Portuguese Cuisine - Food & Drink in Portugal :: Portugal Visitor (1018 words)
It is these influences that have helped make Portuguese food so markedly different from that of other Mediterranean countries and in Lisbon today there are scores of restaurants specialising in the cuisines of the old empire as well as Brazilian-style juice bars, offering drinks and ice-cream made from exotic fruits.
Bacalhau, salted cod, is the Portuguese fish and said to be the basis for some 365 recipes, one for each day of the year.
For a uniquely Portuguese experience, the visitor should head for a pasteleria (or confeitaria), where the many varieties of cakes and other confections, as well as savoury delicacies like bolinhas de bacalhau, cod balls, are served.
  More results at FactBites »

 
 

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