Food and drink

Food and drink

How can you possibly create a good image of Portugal and the Portuguese without paying attention to food and drink? Every meal in Portugal has its own traditions and customs, which vary by region. On this page, we'll try to paint a picture of Portuguese cuisine, the eating (and drinking ;-) customs, and the ingredients that are so characteristic of this unique global cuisine. On the subpage, you'll find special recipes. Check back regularly, as we're constantly adding recipes. Use the magnifying glass in the menu bar to easily search for ingredients or the name of a dish.

Portugal is a culinary paradise. Its colonial history provides ingredients from all corners of the globe, and the mild climate fosters an abundance of vegetables, fruits, and herbs. The hundreds of kilometers of coastline guarantee an abundance of fish on the menu. And churrasco (pronounced shuhascoew), churrascos, or churrascamento, the Portuguese version of barbecue (using large, abundant cuts of meat), is mastered by most Portuguese people before the age of six. They enjoy it often and for extended periods, sometimes for an entire day, and always with large groups of family and friends. It's another good reason to spend time together.

Spice shop in Portugal

Portugal has a (long) colonial past that is probably only rivaled by the Netherlands. Despite the fact that both countries have left their mark both in the west (Portugal in Brazil and the Netherlands in Suriname and the Antilles) and in the east (the Netherlands in Indonesia and the Japanese trading post, and Portugal in Macao (Macau-China), East Timor, Ceylon (Sri Lanka), etc.), you can see that the influence of certain herbs and eating habits is quite different. This is likely also due to the local opportunities to grow imported products themselves. While parsley is quite dominant in the Dutch kitchen, in Portugal that place is taken by coriander, its slightly more bitter relative. While in the Netherlands (dried) peppercorns are still indicated when you ask for pepper, in Portugal, dozens of varieties of (wet) peppers (piripiri, madame jeannet, and many others) are much more common.

Specific Portuguese: The piri-piri pepper

A pepper you're increasingly seeing in Dutch supermarkets (at least the name ;-) is the piripiri pepper. Unfortunately, those sauces, meats, or marinades are rarely made with piripiri peppers. While a "regular" Spanish pepper (the red/green ones you find in supermarkets) scores around 5,000 on the Scoville scale (the scale used to express the spiciness of peppers), which is the same as red Tabasco sauce, the small piripiri pepper scores between 50,000 and 100,000. Piripiri means chili pepper in Swahili.

Pepper originates from the Americas and was brought to Africa by Portuguese sailors. There, it quickly became part of a spice mix, sometimes in the form of an oil.

The Portuguese brought this mixture back to Portugal from Mozambique and Angola, where it is now a popular ingredient in the national cuisine. From Portugal, it began to spread to the rest of the world via South Africa and India. In Asia, you now find it as Rawit, while in Africa it is often called Bird's-eye pepper.

In Portugal, this pepper is the unmistakable main ingredient in the famous dish Frango Piripiri: Chicken Piripiri: a fried chicken from the barbecue, served with a hot Piripiri sauce, fries and some (tomato) salad.

Especially in the Algarve, you'll find quite a few restaurants serving this national dish. And not just there; the Portuguese have exported it to almost every country they've already introduced the pepper to: via South Africa! All over the world. Just check out Nando's.

Bacalhau - a Portuguese culinary delight

Bacalhau , pronounced 'bakaljauw' , holds an important place in Portuguese cuisine as one of the most popular fish. It refers to salted and dried cod, a culinary tradition deeply rooted in Portuguese culture. Interestingly, bacalhau is not caught or dried in Portugal itself, but imported from the far north, primarily from Norway. The Vikings initially preserved their catch by heavily salting it, and upon their return, they hung the salted fish to dry on cliffs. The result was known as "klipvis" or "stockfish," the unsalted dried version of bacalhau. The taste of stockfish and bacalhau differs, of course, with the latter having a distinct and salty flavor.

Bacalhau is immensely popular in Portugal, with hundreds of recipes and an estimated annual consumption of 6 kg per person. This versatile fish can be purchased dried or frozen. Let's explore how to prepare and use dried bacalhau in Portuguese cuisine.

Dry bacalhau:

Fresh cod, often prepared on the boat itself, is gutted and split open along the belly. The head is removed, and the innards are discarded. The opened fish is then immediately immersed in salt. The salt draws out moisture, causing the tender flesh to gradually firm up, harden, and flatten. In Portugal, you can find large, dried, and hard bacalhau in almost every supermarket. The characteristic, though unpleasant, odor of bacalhau is often noticeable the moment you step into these shops.

Dried fish is classified into two categories: Class 1 and Class 2, which vary in quality. Any fish with blemishes or imperfections is classified as Class 2. For example, a fish that has become entangled in the net and lost a fin is ultimately sold as Class 2. Only perfectly intact and complete fish achieve the highest grade. The highest-quality dried fish can be purchased whole in various sizes:

Miúdo (young and immature fish) < 500 grams

Corrente (average) between 500 grams and 1 kg

Crescido (mature) between 1 and 2 kg

Graúdo (large) between 2 and 3 kg

Especial (special) > 3 kg

The heavier the dried fish, the higher the price per kilo. After all, you only need to add water to increase the weight and transform the flattened piece into a firm fish.

Fish classified as second-tier is often sold in pieces. The accompanying image shows how the fish is cut. If you're preparing a dish with a nice fillet, you should choose a thick piece around the backbone, known as "lombos de bacalhau." You can grill or bake "lombos de bacalhau" and use it in recipes like "Bacalhau à Zé do Pipo" or "Bacalhau à Lagareiro."

"Postas médias ou finas" , the pieces on the left and right sides of the backbone, are thick on one side and taper towards the flattened end. These pieces are still popular and can be used in dishes like "caldeirada" (fish stew) or creamed "Bacalhau com natas" , where the meat is separated from the bones during cooking.

The flat side pieces and fins are called "abas" or "badanas" . They contain less meat but are suitable for recipes like "pastéis de bacalhau" (cod fritters) or the dish "Bacalhau à Brás" , where small pieces are sufficient, making them a more economical choice.

The tail, which is sold as "rabos de bacalhau" , can be used to make stock for soups or to cook rice or pasta.

Besides whole fish and fish pieces, you can also find packets of "migas de bacalhau" in Portugal. These are small trimmings, not from a specific part of the fish, but simply the leftovers. They're also suitable for dishes that normally use the flank steaks. They don't contain any bones.

Finally, in Portugal you'll also find cod heads, or "caras de bacalhau" these are opened and salted separately. Various recipes prepare the heads in the oven or fried, and they're also used in soups.

Desalination:

Dried fish cannot be used as is. You must soak it in water to replenish moisture and remove excess salt. The desalting time depends on the thickness of the fish. For example "lombo de bacalhau" requires more time than the tail. As a general guideline, pieces up to 500 grams should be soaked in water for 12 to 24 hours.

If you want to desalt whole fish, the times mentioned are only an indication, taking into account the thickness and quality of the fish:

Miúdo : 25 hours

Corrente : 35 hours

Crescido : 50 hours

Graúdo : 55 hours

Special : 75 hours

Place the salted fish pieces in a plastic container filled with cold water. Store the container in a cool place and replace the water after 6 hours. After about 12 hours, taste a small piece of the fish. The fish should no longer be overly salty, but should still retain some salt and flavor. Remember, the thicker the fish, the longer it will take to desalt.

Frozen Bacalhau:

If the desalting process seems too complicated, there's a simpler alternative. You can find frozen bacalhau in any supermarket, even the smallest ones. These pieces are already desalted, and you simply need to thaw them before preparing your dish. Of course, frozen bacalhau is slightly more expensive than the salted varieties. Just like dried bacalhau, frozen fish is sorted into "lombos", "postas" and "rabos" ."

Finally, bacalhau holds a special place in Portuguese culinary tradition. Despite being imported from distant shores, it has become an integral part of Portuguese cuisine, with countless recipes showcasing its versatility. Whether you choose dried bacalhau or the convenience of frozen fish, the unique flavor and texture of this delicacy will (almost) certainly delight your taste buds. (I don't know about those heads ;-)

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