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Portuguese cuisine

Portuguese cuisine is characterised by rich, filling and full-flavoured dishes and is closely related to Mediterranean cuisine. The influence of Portugals former colonial possessions is also notable, especially in the wide variety of spices used. These spices include piri piri (small, fiery chilli peppers) and black pepper, as well as cinnamon, vanilla and saffron.

Malasadas

Malasadas

A malasada is a Portuguese doughnut, made of egg-sized balls of yeast dough that are deep-fried in oil and coated with granulated sugar. They were first made by inhabitants of the Madeira islands.

Pastel de Nata - Portuguese Egg Tart Pastry

Pastel de Nata – Portuguese Egg Tart Pastry

The simple recipe has had various alterations in the Portuguese pastelarias (pastry shops) and padarias (bakeries), in the shape of the pastry cup and the filling. One of these methods includes making the custard in a bain-marie (a bowl over boiling water) rather than combining all the ingredients at once in a saucepan. Some prefer the cream slightly curdled to give it a rustic appearance and unusual texture.

Piri Piri Sauce

Peri Peri Sauce

This fiery, fragrant sauce is equally common in Portugal and Africa these days, and goes wonderfully with grilled fish or shrimp, and with fried foods, too.

Portuguese Cuisine

Portuguese Cuisine

Portuguese cuisine is characterised by rich, filling and full-flavoured dishes and is closely related to Mediterranean cuisine. The influence of Portugals former colonial possessions is also notable, especially in the wide variety of spices used. These spices include piri piri (small, fiery chilli peppers) and black pepper, as well as cinnamon, vanilla and saffron.

Caldo Verde – Green Soup

The basic ingredients for caldo verde are potatoes, onions and kale (some recipes call for collard greens instead). Common additional ingredients are garlic, salt, and olive oil. Some recipes add meat, such as ham hock, making it similar to Italo-American wedding soup. The soup is often accompanied by slices of chouriço or linguiça, or with Portuguese broa cornbread for dipping.

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