Portuguese cuisine

hey guys, today entry im gonna talk about the cuisines that Portuguese tradition that have been passed by generations. There are few cuisine that my grandma pass down to my mom and my mom has pass down to me. here are the few cuisine that i will talk about.

1. COZIDO A PORTUGUESA

Please meet the king of all stews!  Portuguese stew is the perfect example of the importance of using all the meat an animal can provide. This meaty bomb includes beef, pork, chicken and a variety of pork derivatives such as blood sausages and smoked pork parts. There are also some vegetables thrown in the mix, but one must admit this is a dish for meat lovers.

Cozido à Portuguesa (source: adivinaculinaria.blogspot.com)

2. CALDO VERDE

The most traditional of Portuguese soups is as simple as it gets: onions, potatoes and kale, cooked with garlic and olive oil. Nothing says winter comfort food like a good serving of caldo verde in a traditional clay pot. This soup would normally be served with a slice of “linguica” (typical smoked pork sausage) and cornbread. Dip it and enjoy!

Caldo Verde (source: receitasdapatanisca.blogspot.com)

3. FEIJOADA TRASMONTANA

Do not eat this on the same day as a Cozido a Portuguesa, unless you have a true desire of exploding!
 Feijoada stands for bean stew, but you know it wouldn’t be a Portuguese stew if you didn’t throw a variety of heavy meats into the mix! All the funny parts of the pig end up here, as the dish was created when people couldn’t afford to waste anything the human body could eventually digest. Meats included may vary, but if you are too picky, ask before you put something in your mouth. It’s not at all uncommon for Feijoada to include delicacies such as pig hocks, knuckles or ears!

Feijoada (source: isabellars.wordpress.com)

4. ARROZ DE PATO

In case you don’t appreciate pork meat and are frustrated by most of the suggestions above, let’s end on a ducky note. In Portugal, duck rice is cooked until the meat is ridiculously tender, simmered in red whine, and oven toasted along with the rice until the top is crispy. The rice absorbs the juices of the duck and is traditionally topped up with sliced smoked sausages. It’s a true feast of flavor.

Arroz de pato (source: rexscookbook.blogspot.com)

and lastly

5. Portuguese devil curry chicken

The real name of this dish is “debal curry”. It is one of the most sought after dishes when one travels to Malacca. There is no coconut milk used, instead, vinegar is added to make the curry tangy and appetising. The traditional recipe uses roast pork. However, the modern-day combination of chicken with roast pork balances the dish well. Let the curry sit overnight to allow the flavours to blend in. The longer it is kept, the better it tastes. 

http://www.hungrygowhere.com/recipe/portuguese-devil-curry-recipe/a57e3101/

These are just a few of the cuisines. There are a lot actually but for now just enjoy this for a while.

See you soon guys.