10 MOST POPULAR PORTUGUESE MEALS, ENJOY!
1 – Caldo Verde – Iconic Traditional Portuguese Dish. 2 – Bacalhau or Portuguese Cod Fish – A Treasured Portuguese Food. 3 – Sardines – Celebrated Portuguese Seafood Dishes. 4 – Bifanas – The National Portuguese Sandwich. 5 – Francesinha Sandwich – The Famous Portuguese Food from Porto.
Portuguese dishes include meats (pork, beef, poultry mainly also game (hunting) and others), seafood (fish, crustaceans such as lobster, crab, shrimps, prawns, octopus, and mollusks such as scallops, clams and barnacles), vegetables and legumes (a variety of soups) and desserts (cakes being the most numerous).
The oldest known book on Portuguese cuisine, entitled Livro de Cozinha da Infanta D. Maria de Portugal, from the 16th century, describes many popular medieval dishes of meat, fish, poultry and others. the Portuguese cuisine also has strong French and Mediterranean influences.
A Portuguese breakfast often consists of fresh bread, with butter, ham, cheese or jam, accompanied by coffee, milk, tea or hot chocolate. A small espresso coffee (sometimes called a bica after the spout of the coffee machine, or Cimbalino after the Italian coffee machine La Cimbali) is a very popular beverage had during breakfast or after lunch, which is enjoyed at home or at the many cafés in towns and cities throughout Portugal. Sweet pastries are also very popular, as well as breakfast cereal, mixed with milk or yogurt and fruit. Portuguese love a fresh baked “Pastel de Nata” which is one of their unique pastries. They enjoy it together with a shot of espresso, for breakfast or even as an afternoon treat.
Lunch, often lasting over an hour, is served between noon and 2 o’clock, typically around 1 o’clock and dinner is generally served around 8 o’clock. There are three main courses, with lunch and dinner usually including a soup. A common Portuguese soup is caldo verde, which consists of a base of cooked, then pureed, potato, onion and garlic, to which shredded collard greens are then added. Slices of chouriço (a smoked or spicy Portuguese sausage) are often added as well, but may be omitted, thereby making the soup fully vegan.
Portuguese dishes include meats (pork, beef, poultry mainly also game (hunting) and others), seafood (fish, crustaceanssuch as lobster, crab, shrimps, prawns, octopus, and molluscs such as scallops, clams and barnacles), vegetables and legumes (a variety of soups) and desserts (cakes being the most numerous). Portuguese often consume bread with their meals and there are numerous varieties of traditional fresh breads like broa which may also have regional and national variations within the countries under Lusophone or Galician influence. In a wider sense, Portuguese and Galician cuisine share many traditions and features.
Among fish recipes, salted cod (bacalhau) dishes are pervasive. The most typical desserts are arroz doce (rice pudding decorated with cinnamon) and caramel custard, known as pudim de ovos or flã de caramelo. There is also a wide variety of cheeses made from the milk of sheep, goats or cows. These cheeses can also contain a mixture of different kinds of milk. The most famous are queijo da serra from the region of Serra da Estrela, Queijo São Jorgefrom the island of São Jorge, and Requeijão. A popular pastry is the pastel de nata, a small custard tart often sprinkled with cinnamon.
The influence of Portugal’s former colonial possessions is also notable, especially in the wide variety of spices used. These spices include piri piri (small, fiery chili peppers), white pepper, black pepper, paprika, clove, allspice, cumin and nutmegare used in meat, fish or multiple savoury dishes from Continental Portugal, the Azores and Madeira islands. Cinnamon, vanilla, cardamom, aniseed, clove and allspice are used in many traditional desserts and sometimes in savoury dishes.
Olive oil is one of the bases of Portuguese cuisine, which is used both for cooking and flavouring raw meals. This has led to a unique classification of olive oils in Portugal, depending on their acidity: 1.5 degrees is only for cooking with (virgin olive oil), anything lower than 1 degree is good for dousing over fish, potatoes and vegetables (extra virgin). 0.7, 0.5 or even 0.3 degrees are for those who do not enjoy the taste of olive oil at all, or who wish to use it in, say, a mayonnaise or sauce where the taste is meant to be disguised. en.wikipedia.org