Portuguese cuisine

Malasadas

Malasadas

A malasada is a Portuguese doughnut, made of egg-sized balls of yeast dough that are deep-fried in oil and coated with granulated sugar. They were first made by inhabitants of the Madeira islands. Read More
Pastel de Nata - Portuguese Egg Tart Pastry

Pastel de Nata – Portuguese Egg Tart Pastry

The simple recipe has had various alterations in the Portuguese pastelarias (pastry shops) and padarias (bakeries), in the shape of the pastry cup and the filling. One of these methods includes making the custard in a bain-marie (a bowl over boiling water) rather than combining all the ingredients at once in a saucepan. Some prefer the cream slightly curdled to give it a rustic appearance and unusual texture.Read More

Sopas Do Espírito Santo – Portuguese Holy Ghost Soup

Sopas is also known as Holy Ghost Soup, and was traditionally served for the feast of Pentecost in the islands of the Azores. Read More
Portuguese Octopus Rice - Arroz De Polvo

Arroz De Polvo – Portuguese Octopus Rice

There are many recipes in Portugal which are devoted to the octopus. Arroz de Polvo is one of the most popular and can be found on most menus across Portugal.Read More
Piri Piri Sauce

Peri Peri Sauce

This is a sauce with some history: Its primary ingredient, a hot chilli, comes from the New World via the Portuguese, who brought it to their colonies of Mozambique and Angola. This fiery, fragrant sauce is equally common in Portugal and Africa these days, and goes wonderfully with grilled fish or shrimp. Try piri piri with fried foods, too.Read More
Canja de Galinha - Chicken Soup with Lemon and Mint

Canja de Galinha – Chicken Soup with Lemon and Mint

Canja de galinha, or simply canja, is a popular chicken soup of Portuguese, Cape Verdean, and Brazilian cuisine. The Portuguese term galinha means "hen". The basic ingredients include chicken, rice or massa pevide. Common flavouring ingredients are olive oil, mint, salt and pepper. It is usually accompanied by slices of Portuguese broa bread on the side for dipping.Read More
Broa

Broa – Portuguese Corn Bread

This yeast bread has the rustic flavour and texture that suitably accompanies soups, especially caldo verde, the Portuguese green soup made with tender collard greens, potatoes, and chouriço sausages.Read More
Portuguese Cuisine

Portuguese Cuisine

Portuguese cuisine is characterised by rich, filling and full-flavoured dishes and is closely related to Mediterranean cuisine. The influence of Portugals former colonial possessions is also notable, especially in the wide variety of spices used. These spices include piri piri (small, fiery chilli peppers) and black pepper, as well as cinnamon, vanilla and saffron.Read More
Dulce de Membrillo - Quince Paste

Dulce de Membrillo – Quince Paste

Dulce de membrillo is made of quince fruit, sugar and water, cooked over a slow fire. It is sweet and mildly tart, and similar in consistency, flavour and use to guava cheese or guava pasteRead More

Caldo Verde – Green Soup

The basic ingredients for caldo verde are potatoes, onions and kale (some recipes call for collard greens instead). Common additional ingredients are garlic, salt, and olive oil. Some recipes add meat, such as ham hock, making it similar to Italo-American wedding soup. The soup is often accompanied by slices of chouriço or linguiça, or with Portuguese broa cornbread for dipping.Read More