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Portugal's
Brief Food History |
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In the 15th century, Prince Henry the
Navigator ordered his explorers to bring back to Portugal
any exotic fruits, nuts, and plants from new lands. As a result,
the Age of Discovery dramatically affected cooking in Portugal
and around the world. Tomatoes and potatoes were taken to
Europe, Brazilian pineapples were introduced to the Azores,
Brazilian chili peppers grew in Angola, African coffee was
transplanted to Brazil (today producing about half of the
world's supply), Brazilian cashews landed in Africa and India,
and tea was introduced to Europeans. Today, the Portuguese
fondness for certain ingredients like cinnamon or curry powder
for example, is also a legacy from this time. But other cultures
had been introducing new foods to Portugal for centuries before
that. The Romans (who aimed to make the Iberian Peninsula
the granary of Rome) brought wheat and introduced onions,
garlic, olives, and grapes. Later, the Moors were the first
to plant rice, introduced figs, planted groves of lemons and
oranges, and covered the Algarve province with almond trees.
Today, naturally, Portuguese food varies from region to region,
but fresh fish and shellfish are found on virtually every
menu. The national dish is "bacalhau," dried, salted
cod. |
The Portuguese have been obsessed with it since the early
16th century, when their fishing boats reached Newfoundland.
The sailors salted and sun-dried their catch to make it last
the long journey home, and today there are said to be 365
different ways of preparing it, one for each day of the year.
Grilled sardines and horse mackerel are also popular in the
coastal towns, and a mixture of other types of fish is put
into a stew called "Caldeirada". The country is
full of specialty seafood restaurants, many with artistic
displays of lobsters, shrimp, oysters, and crabs. To try a
mixture of these, have the rich seafood rice, "arroz
de marisco". Another national dish, but made with meat,
is "cozido à portuguesa", a thick stew of
vegetables with various kinds of meat. The favorite kind is
pork, cooked and served in a variety of ways. Roast suckling
pig ("leitão assado") is popular in the north
of the country, as are pork sausages called "chouriço"
or "linguiça". Typical of Porto is tripe
with haricot beans. It is not to everyone's taste, but has
been Porto's most famous dish since Henry the Navigator sent
a vessel to conquer Ceuta in Morocco and the people of Porto
slaughtered all their livestock to provision the crew, keeping
just the intestines for themselves. They have been known as
"tripeiros" or "tripe eaters" ever since.
Breakfast is traditionally just coffee and a bread roll, but
lunch is a big affair, often lasting at least two hours. It
is served between noon and 2 o'clock or between 1 and 3 o'clock,
and dinner is generally served late, after 8 o'clock. There
are usually three courses, often including soup. The most
common soup is "caldo verde," with potato, shredded
cabbage, and chunks of sausage. The most typical desserts
are cinnamon-flavored rice pudding, flan, and caramel custard,
but they also often include a variety of cheeses. The most
common varieties are made from sheep or goat's milk, and the
most popular is "queijo da serra" from the region
of Serra da Estrela. Many of the country's outstanding pastries
were created by nuns in the 18th century, which they sold
as a means of supplementing their incomes. Many of their creations
have interesting names like "barriga de freira"
(nun's belly), "papos de anjo" (angel's chests),
and "toucinho do céu" (bacon from heaven).
A particularly delicious pastry is "pastel de nata,"
a small custard tart sprinkled with cinnamon. Before any meal
at a Portuguese restaurant, try the bread placed on the table
-- Portuguese bread is delicious.
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