Portugal Cuisine

Portuguese dish

  Portuguese cuisine is based on the Mediterranean diet, Arab and Moorish cuisines which mean a big influence into a rich, filling and full-flavoured dish due to the use of a wide variety of spices such as piri piri, which are small chilli peppers; cinnamon, vanilla, saffron, olive oil and garlic; and some herbs such as coriander and parsley.

  Consider as one of the most seafood eaters, Portugal uses fish and seafood in most of their dishes including Cod, maybe the most used; some of sardines, octopus, squid, cuttlefish, crabs, shrimp and prawns, lobster and spiny lobster; many crustaceans such as barnacles and goose barnacles, hake, horse mackerel, lamprey, sea bass and scabbard; and a great variety of shellfish and molluscs such as clams, mussels, oysters, periwinkles, and scallops.

  Besides, they also use meat and poultry; some vegetables like tomatoes, cabbage, onions, beans, lettuce, potatoes, rice, collard greens and slices of chouriço; and many kinds of Cheeses which are not used for cooking, but it is eaten itself as an appetizer before the main course.

  Some of their typical dishes are Açorda, Alheira, Gooseneck barnacles, Beef brain, Black pudding, Boar and Venison, Bolinhos de Bacalhau, Caldo verde, Cockles, Cozido á portuguesa, Eggs and brains, Espetada, Feijoada, Hake, Horse mackerel, Lamprey, Linguiça, Lobster, Grilled Slipper lobster, Pastel de nata, Pork rind, Pork and Cow Trotters, Portuguese sweet bread and Folar, Rice pudding, and many more.

  Recipes of Portugal at JustPortugal.org and at WorldRecipes.info