Peri Peri sauce is a hot sauce from Mozambique which is popular in South Africa and Portugal, and has been introduced to the world by the Nando’s restaurant chain. It can be made in varying degrees of hotness depending on how many chilies are added. In this case, I made two versions, each of which Read More …
Chicken (or Galihna) Cafreal is a classic dish from Goa, the former Portuguese colony in India, and therefore is a classic example of fusion cuisine. The dish is thought to have originated in Mozambique (another former Portuguese colony), most of the ingredients are Indian, but the cooking oil is olive oil, which is Portuguese. This Read More …
Some time ago I spotted on the internet a company which sold Goan sausages, the variation of the Portuguese chourico developed in the former Portuguese colony of Goa. I bought 5 lbs. and have been looking for recipes to use them in. Last night I fixed a sausage and pepper stir fry, inspired by a Read More …
There are many versions of bean and sausage stews (feijoada) in Portugal and Brazil. This is a simple version from Portugal which is suitable for car camping in winter weather. This version was adapted from Ana Patuleia Ortins’ Portuguese Homestyle Cooking. I will discuss below the basic recipe and how I plan to adapt it Read More …
When we lived in Japan, fresh clams were easily available, and this was one of my favorite dishes, served with a good crusty bread, salad, and white wine. In the US, fresh clams are harder to get, but our local Wegmans sells good quality clams in 50 count bags. In Portugal these are cooked in Read More …
This combination of dried salt cod, potatoes, and onions is a Portuguese classic. I have seen it presented many different ways. In the Pestana Hotel in Curitiba, Brazil, it was in a ramekin and the potatoes were mashed. This version is from Jean Anderson’s The Food of Portugal. I cooked it a bit differently from Read More …
I have been in a Portuguese mood lately, since Carol and I are currently planning to walk the Portuguese route on the Camino de Santiago from Porto in May. This recipe is adapted from the first Portuguese cookbook I got more than 30 years ago, Jean Anderson’s The Food of Portugal, which is a classic Read More …
I recently saw two articles on Piri Piri Chicken, the spicy grilled chicken of Mozambican origin which is now enjoyed in a number of countries. One of them was the cover article in the July-August issue of Milk Street Magazine, and was a variation from Cape Town. It looked quite good (which is why Read More …
This is a very popular Portuguese soup based on potatoes and kale, which makes a good dinner with some crusty bread. It can be found in any Portuguese cookbook. This is the way that I made it last night. In this batch I used all smoked sausage, but if available part of the sausage should Read More …
This is paella’s soupier Portuguese cousin. One reason it really appeals to me is that with paella it can be hard to get all of the rice to be fully cooked: the rice grains on the top are sometimes crunchy, rather than fully hydrated. By cooking the rice in a greater volume of liquid, this problem Read More …