All posts in “Others”

Cows Hoof with Chickpeas (Mão de Vaca com Grão)

Mão de Vaca com Grão, or Cows Hoof with Chickpeas, is a very unique dish in Portuguese gastronomy. Originating in the central part of Portugal, it is an interesting combination of flavors, coming from the cows hoof, piri piri sauce, chourico, and chickpeas, which are very typical of Mediterranean cuisine. The combination of these typical Portuguese ingredients creates a flavorful and rich sauce with a spicy kick, which is perfect for being enjoyed with some rice on the side.
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Fried Taro Root (Inhames Fritos)

Inhames Fritos, or fried taro root, are a uniquely traditional Azorean specialty. Taro roots are a very hearty and nutritious root that have a wonderfully smooth texture and unique taste. Taro roots are best grown in especially wet soil which is why that have been historically the perfect complement for the Azorean climate. Taro roots are quite similar to yams and because of this they are known as the “Inhames dos Acores”.
Taro Roots are used in a variety of Azorean dishes from appetizer, entree, to even desserts. Sliced thinly and deep fried, these make for an unbelievably delicious and crispy snack. Those that are grown in the creeks fed by the hot Azorean mineral springs are probably the best you can get in terms of flavor. Continue Reading…

Stuffed Goat Sausages (Maranhos)

Maranhos, or Stuffed Goat Sausages, are one of the more unique foods in Portuguese cuisine, originating in the Serta region of Portugal. Maranhos combine tender and flavorful goat meat with rice and chourico, perfectly spiced with mint, paprika, and parsley, and finally wrapped in goat tripe. It is a uniquely flavored sausage that is quite an experience just to eat.
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Cachupa Rica

There are many ways to cook ‘Cachupa’, Cape Verde’s national dish. In a diverse archipelago such as Cape Verde, ‘Cachupa’ remains the distinct style of food for practical reasons. This version of making Cachupa is called ‘Cachupa Rica’. It uses all of the ingredients available on hand to make a richly flavorful meaty dish. Depending on the island there are various ways to cook this traditional food, with ‘Cachupa Rica’ and ‘Cachupa Pobre’ being the main two. Typically, the difference between Cachupa Rica (Rich) and Pobre (Poor), is that there are meats used in the making of Cachupa Rica.
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Carob Bread (Pao com Alfarroba)

Pao de Alfarroba, or Carob Bread, is a popular Portuguese and Mediterranean style of making bread which uses Carob powder as the main ingredient. Carob powder is typically used as a substitute for cocoa powder in the Mediterranean and adds a uniquely sweet flavor and texture to the bread. Carob bread is a richly flavored and slightly sweet bread with a dark color, slightly similar to German pumpernickel.
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Stone Soup (Sopa de Pedra)

Sopa de Pedra, or Stone soup, is a famous Portuguese dish originating in the region of Almerim, and unlike its name, it does not involve eating any stones. The famous tale about the soup has to do with the act of sharing in times of need. It is truly emblematic of Portuguese cuisine, as it uses all of the ingredients available in order to waste no food. Using all of the pig parts along with signature Portuguese pork sausages like chourico and morcella, it perfectly combines for a hearty rich soup that has wonderful scent and flavor.
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