There are Portuguese dishes that are more than a simple delicacy: they are a symbol of Portuguese cuisine. One of the most popular dishes in our cuisine is Portuguese stew.
Most likely, you have already tried this snack, especially because many families that have a tradition of meeting regularly tend to choose this delicacy as a meal. As it is an appealing dish, with lots of tasty meats and vegetables, it can please children and adults.
Interestingly, there is a great diversity of recipes for this dish that can be found in different forms in different parts of the Portuguese territory. Find out more about this dish that became a staple of national cuisine.
Origin of Portuguese stew
The origin of this dish is uncertain. Many historians provide different data about its origin and inspiration. Some experts argue that Portuguese stew arose under the influence of gastronomy from Spain. In this country, which is our neighbor, there is a similar dish known as to be podrida or cooked.
The dish to be podrida which means something like “powerful pot”, in free translation into Portuguese, it is a dish mentioned a few times in the book Don Quixote de La Mancha, by Miguel de Cervantes. This great Spanish writer from the late 16th and early 17th centuries is a reference in the neighboring country.
Other experts argue that there are other dishes similar to Portuguese stew in other countries, particularly in France (stew) or in Italy (Mixed Boiled Meat). These recipes also feature cooked meats and vegetables, as with this Portuguese delicacy.
There is data that indicates that this national dish is inspired by a 17th century Spanish creation. Domingos Rodrigues was the author of a culinary treatise known as Kitchen Art (1680). This cook from the Royal House of Portugal described this dish as a rich delicacy, as it contains partridges, rabbit and pigeons.
The dish is called “olha rotida”, which appears to be a “Portuguese” of the Spanish name given to this recipe, originally to be podrida
Diversity of Portuguese stew
Regardless of the origin or inspiration, it is certain that our Portuguese stew is a symbol of our cuisine. In Portuguese territory, there is also a lot of diversity in this dish. Portuguese stew is presented in different ways in different parts of the country.
There are very different versions of this dish, with different ingredients. Although sausages are always present, enriching the dish with flavor, in the Portuguese stew we can also find other ingredients that do not always appear, namely: chicken, ham, pig ear, chispe, fresh pork sausages, beans, turnip, corn , rice, sweet potatoes, among others.
Portuguese stew: region by region
It is possible to find this dish with some differences in different regions. For example, in the region of Trás-os-Montesthe Portuguese stew is presented with alheira, blood chorizo and farinheira. In Trás-os-Montes regions, green beans, savoy cabbage, heart cabbage and/or Portuguese cabbage can also be included.
No Minho, We can also find a Portuguese stew with a fatty chicken, ham, sausage and pork snout. In this region, it is common to accompany the Portuguese stew with tronchuda cabbage and oven-baked rice.
The Portuguese stew made in Alentejo does not feature chicken. The Alentejo version uses lamb. However, the main ingredient in this region is pork. In this delicacy, all parts of the animal are used, namely knees, ears, ribs, tail, bacon,… Naturally, sausages are also used. For example, black pudding, farinheira, meat chorizo, blood chorizo and sausage. In this region, grain can also be used.
No Algarvesweet potatoes, chickpeas and a sprig of mint are used in the stew. Therefore, further south, Portuguese stew has a fresher flavor.
On the islands, we also find different versions of this snack. On Madeira Islandthe delicacy is served on slices of bread and mint. In certain areas of this archipelago, Portuguese stew is made with couscous, thyme, lean and salted pork.
We already Azoresthere is the famous Furnas stew, which ends up being a variant of the Portuguese stew. In this case, the stew is made underground, being cooked with the volcanic heat of the caves.
The Azoreans add yams and smoked bacon to beef and chicken, as well as chorizo and black pudding. To accompany their stew, they choose to use potatoes, carrots, sweet potatoes and cabbage.
Traditional Portuguese Stew Recipe
Ingredients
- 4 carrots
- 3 turnips
- 2 potatoes per person
- 1 beef chorizo
- 1 Portuguese cabbage
- 1 flour dish
- 1 piece
- 1 pig ear
- 1 pig’s foot
- 300g pork
- 300 g of beef for cooking
- 300 g entrecost
- 300 g of frango
- 1 cup of rice
- Butter beans qb
- Sal q.b.
Preparation Method
- Start by placing all the ingredients listed next to you, available.
- First, you must cook the toughest meats.
- Place the beef, ribs, ears and pig’s feet in the pan.
- Let it cook for 1 and a half hours, in water seasoned with salt.
- So, to ensure a clean broth, foam the water whenever necessary.
- Then add the remaining meat.
- Add chicken, pork, chorizo, black pudding and farinheira.
- Then let it cook for another 30 minutes.
- So, prepare the vegetables.
- First, peel the carrots, turnips and potatoes.
- Then wash the cabbage well and cut it into quarters.
- After 30 minutes, add the vegetables to the pan.
- Then let it cook for another half hour.
- Meanwhile, cook the butter beans in another pan, in salted water.
- To accompany it, prepare some fluffy white rice.
- Then, remove the meat from the water and arrange on a large platter.
- Immediately, do the same with the vegetables
- You must serve the Portuguese stew very hot.
- Serve rice and beans to accompany.
- Enjoy!
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