Couves de Barça is a traditional Kale and Pork Stew from the island of Corvo in the Azores. It is one of the signature Corvo recipes, and is typical because it utilizes all the parts of the pig in efficient fashion, to not waste any food. Because it combines all these parts with typical Portuguese ingredients like kale and garlic, it yields a wonderful and flavorful broth perfect for cooking tender pork meat and dipping with Portuguese bread, Pão de Milho.
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Massa Sovada, or Azorean Sweet Bread, is a food near and dear to our heart as it originates in the islands of the Azores where we are from. This sweet bread is typically eaten for the religious holidays, especially Easter, and is one of my favorite parts of these holidays. My favorite part of the sweet bread is the crust, and it is difficult not to eat all of it before anyone gets a taste! Massa Sovada is really easy to make and requires pretty simple ingredients, just made sure to follows the recipe closely to come out with some delicious sweet bread!
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