Portuguese Cuisine: Fresh Seafood, Local Produce
Culinary Traditions of Portugal
The foundation of modern day Portugal lay in 1179, when the Pope of the Holy Roman Empire granted King Alfonso I the kingdom of Portugal for his participation, and eventual success, in the Crusades. To this day, King Alfonso I is known as a national hero.
Trading Empire
Portugal did not become a world trading empire until the 1400’s. Under John I and John II, Portugal undertook a series of naval explorations, the most famous of which were led by Henry the Navigator and Vasco de Gama. These explorations opened the gates to the lucrative and diverse spices of India and China, bringing such exotic spices as cinnamon, saffron, cumin, and vanilla to the Portuguese homeland. Over sea trade was also enhanced throughout the Mediterranean Sea. Thus, olive oil and garlic became influential flavors, as well as tomatoes from their explorations in the New World.
Today, Portuguese cuisine is rich amalgam of their historic world renowned status as international traders, a rich diversity of local seafood (the Portuguese eat more seafood per capita than any other European country), and abundant access to local crops. Modern day Portugal can roughly be divided into two culinary regions: the Northern region and the Southern region.
North of the Tagus River
The Northern region lies above the Tagus River, has a cold Atlantic climate, and a rural population. Meals are typically less cosmopolitan, heavier, and more strongly seasoned than its Spanish neighbors. Seafood is the dominate protein. Perch, eels, skate, sardines, and cod are all popular fishes, while squid, lobster, several types of crab, mussels, and oysters are common seafood options. A salted cod broth, called bacalau, and eel broth are local specialties.
Popular Pork Dishes
While lamb, a variety types of poultry, and beef are available, pork is the most often used protein. Prepared in sausages and suckling pig (or leitão assado), the most famous preparations are the cured hams from the Baixa Beiras region. These cured hams rival the famous hams of Spain and Italy, are coveted by chefs all over the world. Pork sausage and local beef is often served in stews.
Vegetable Dishes
Vegetable crops include potatoes, tomatoes, and corn (from the New World); as well as olives, wheat, and couve (a kale-like cabbage). A popular soup, caldo verde, is a soup of potatoes, couve, and sausage. Grapes, pineapples, and oranges are also grown. Small vineyards sustain a strong wine economy. Local wines are served almost daily at lunch and dinner.
South of the Tagus River
The Southern region lies below the Tagus River and shares many culinary characteristics of the North. However, the warmer climate allows for a more fertile landscape and the spices brought over from India, China, and Arabia are used more liberally in cooking. In the south, there are wide stretches of wheat fields that are milled into flour and baked into bread that is eaten “out of hand” or used to thicken stews or migras.
Rich Culinary Traditions
The south region of Portugal has a rich and diverse culinary tradition. Just south of Lisbon, the capital city, shad roe is farmed from rivers. Groves of olive trees, vineyards, and fruit orchards dot the landscape. Carrots are beaten and mashed into carrot pudding. Goat cutlets are common and rabbit stewed in red wine is a popular dinner course. Further inland, a rich, spicy paste called massa de pimentao is often blended with roasted garlic and herbs, and used to season lamb and beef dishes. Cinnamon and curry are used to spice up savory rice dishes. Closer to the Spanish border, plums preserved in syrup are a local delicacy. Finally, further south, a piri-piri sauce made from hot chilies, originally brought over from Brazil, has become very popular.
The cuisine of Portugal is a rich blend of abundant seafood, local crops, and a mixture of historic global culinary influences. These characteristics have created one of the most unique cuisines in Europe.
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