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Travel & Tourism . Tourist Guide to the Country

Portugal Cuisine and Food





Rice Pudding

Rice Pudding
Rice pudding is a popular dessert in Spain, Turkey and Greece, as well as Portugal. It is commonly made with milk, and sometimes with water. For extra tenderness, Portuguese cooks first simmer the rice in water and then add it to the milk. Garnishes range from nuts and raisins to pomegranate seeds and cinnamon.

Gratin of Salt Cod and Potatoes

Gratin of Salt Cod and Potatoes
Gomes de Sa was a well-regarded restaurateur from the city of Porto, and this dish, one of his specialties, has become a permanent part of the sizable Portuguese repertoire of salt cod recipes. This classic dish can be assembled up to 8 hours in advance and then reheated in the oven just before serving time.

Green Soup with Kale and Potatoes

Green Soup with Kale and Potatoes
The dark green Galician cabbage used by Portuguese cooks for this winter soup is not easily found outside of Portugal, but kale or collard greens can be substituted. Bowls of the soup are often drizzled with chili pepper sauce.

Bread Soup with Cilantro, Garlic and Poached Egg

Bread Soup with Cilantro, Garlic and Poached Egg
This Portuguese soup from the province of Alentejo is known as a sopa seca, or 'dry soup', because its primary ingredient is bread. Each serving is topped with a poached egg that the diner must break with a spoon and swirl into the soup.

Stewed Clams with Sausage, Ham and Tomatoes

Stewed Clams with Sausage, Ham and Tomatoes
The name for this dish from the Algarve, clam-shaped copper cooking vessel, known as a cataplana, in which it is classically cooked. Serve this dish as a light supper or lunch, accompanied with lots of bread for soaking up any extra juices, or spoon it over rice or alongside boiled potatoes for a more substantial main course. Chili pepper sauce, is served on the side.

Pork Ragout with Sweet Red Peppers and Lemon

Pork Ragout with Sweet Red Peppers and Lemon
This recipe combines the best of two classic Portuguese dishes. One sautés and then braises pork slices with sweet red peppers and white wine, the other stews cumin and garlic scented pork in white wine. The aromatic result is perfectly accented with slices of lemon and chopped cilantro.


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