Portuguese cuisine despite having many Mediterranean influences, it is relatively restricted to Atlantic Sustenance. Portuguese dishes and food are famous for seafood and some being just at 5-10 euros is quite affordable. With a variety of restaurants at every corner, you’re assured of getting good Portuguese food. Many of these might have different effects on your digestive system. However you can always use telemedicine and chat with a doctor about your condition.

Bacalhau Dishes (Salted and dried cod fish)

There is a saying in Portugal, that there 365 ways of preparing Bacalhau, meaning you can have a different taste for each day of the year.

Bacalhau com Natas: This has, codfish, onions, diced fried potatoes and other creams

Bacalhau à Brás : Made of fried potatoes, onions, scrambled eggs and shredded bacalhau and mixed together.

Leitão da Bairrada: this has a crunchy golden rind around it that is dipped in garlic soft meat and pepper.

Cozido à Portuguesa: This is the stew made from all types of meat from pork, beef and sausages (not leaving out also blood sausages) and is always served with a glass of wine (copo de vinho).

Carne de Porco à Alentejana:  Originating from Portugal Alentejo region is a very popular pork dish and goes so well with potatoes.

Caldeirada: This consists of a variety ingredients mixed up in fish and varieties of fish. This is relatable to French bouillabaisse, Greek Kakavi and Italian cacciucco. Therefore, making this Portuguese dish an attraction to many cultures.

Caldo verde:  This is a mix of potato, olive oil, kale, potato and chouriço and you done it is that easy to make.

CeboladoThis is a stew whose main ingredient is Onion. It usually can be used to accompany other dishes such as sea food mainly sword fish steak. Or at times on meat dishes such as bife de cebolada which is Portugal is served with fried potatoes.

Churrascaria: For easy explanation this is barbecue. In Portugal churrasqueiras (restaurants that serve grilled meat) are located either on the roadside or national high ways.

Cozido à portuguesa: This is a mixture of meat (pork, bacon, pork, and trotter), vegetables (potatoes, turnips, beans, and cabbages), smoked sausages (farinheira, blood sausages, morcela) and many more. This is one of those dishes that regarded as part of the Portuguese heritage.

Feijoada: This is the stew made of beef, pork, and beans. This dish is well prepared using a pot on very low heat. And it is usually, served with rice and ferinheira, morcela or any other assorted sausages. It originates from Northern Portugal.

Fios deovos: Popularly known as Huevo hilado (Spain), keiran somen (Japan), Vawee (Cambodia) and other names in many countries worldwide, this will not seem to be a strange dish to many visitors to Portugal

This is sweet made of egg yolks drawn into thin strands and boiled in sugar and syrup; it is a Portuguese traditional dish.

Gazpacho : This dish has ancient roots most recipes include tomato, cucumber, bell pepper, onion stale bread, garlic, olive oil, wine vinegar, water, and salt. Here is a recipe you might want to try http://www.foodnetwork.com/recipes/alton-brown/gazpacho-recipe-1937573

Traditionally and in some parts today the Gazpacho is still prepared in the traditional way through pounding in a pestle. This helps in prevention of foam and helps it cool faster. The cooling is done by adding water and leaving it in an earthen ware pot.

Malasada: These are egg-sized balls of yeast dough, deep-fried and coated with granulated sugar. Traditionally they are not supposed to have a hole, but some now have flavored cream filled in them.

Papo-de-anjo: This one of those sweet tastes that Portuguese are known for. The papo-de-anjo has quite a number of recipes. Some areas yorks have to be whipped until they are twice their normal size, others call for the egg white to be beaten separately and the mixture poured into greased muffins, pieces boiled lightly in syrup and then flavored with rum.

Bolo de Mel: This is a traditional Portuguese cake made from molasses instead of honey. When made of molasses the cake tends to be dark in color and with a spongy sticky texture. At times there is added walnuts and almonds within.

Carne de Porco à Alentejana: This is a popular Portuguese dish made up of 800 grams pork, marinated in white wine, chopped garlic, coriander, bay leaf, paprika, salt and pepper for four hours. And is usually served with French fries or baked potatoes.

 

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