Milho Frito is one of the most signature and traditional dishes in Madeiran cuisine. They are deep fried cornmeal based treats filled with kale and other typical seasonings. They have unbelievable flavor and taste and are perfect when being served on their own or typically as an accompaniment to meat skewers.
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Doce de Amendoim, or Peanut Candy, is a signature treat in Portuguese dessert making. Doce de Amendoim combines peanuts together with some sweet caramel syrup into a simple yet refined dessert. This a very simple dessert that is easy to make but always sure to impress no matter the occasion. The combination of the crunchy peanuts surrounded with the smooth caramel flavor makes for a sweet that is difficult to resist.
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Pudim Molotov, or Molotov Flan, is a signature and very traditional egg white flan in Portuguese dessert making. Pudim Molotov originated as a way to use the unused egg whites in desserts. It is a light dessert that is the perfect amount of smooth and sweet. It is very simple and easy to make.
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Bolo Polana, a Cashew and Potato Cake, is a traditional dessert in Mozambican cuisine. Polana is the name of a neighborhood in Maputo, Mozambique’s capital. This cake is a great example of the combination of Portuguese and Mozambique ingredients. The unique combination of cashews and potatoes yields a unbelievably rich cake with a smooth nutty flavor.
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Cocada Amarela is a Yellow Coconut Pudding originating in Angola. It is a richly tasting dessert made principally from eggs and coconut and has a appetizing yellow color due to the egg yolks and a uniquely distinctive coconut taste. The dessert is a type of pudding and is usually best served while still slightly warm, although it can also be served chilled.
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Arroz de Sarrabulho is a very unique and traditional meat and rice stew dish in Portuguese gastronomy, originating in the northern region of Portugal in Minho. Parts of the pork are cut into small pieces, which are spiced and marinated in cumin and red wine and then cooked in blood. This dish is not for the faint hearted and has some of the most unique flavors in Portuguese cuisine. This recipe is a slightly easier and more simple variation on the original. Arroz de Sarrabulho is typically accompanied best with some bread for dipping.
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