A country that has lived off agriculture for centuries, with a 900-kilometer coastline where a little bit of everything is produced and where the sea provides a huge variety of products, could only lead to a rich, typically Mediterranean cuisine that delights those who live here and tourists.
In Portugal, there are typical meat-based dishes – the most famous is stew, but there are also, for example, tripe or chanfana – based on fish and seafood – fried sardines are most famous for tourists, and in the Algarve tuna steak and stew of kings, as well as fried cuttlefish in the Setubal region or cod with its 1001 recipes – there are local products – among which stand out potatoes that accompany hundreds of dishes, vegetables – fruits such as cherries from Fundao or oranges from the Algarve and sweets, many of which are born in monasteries and are combined with the region, such as ovomole in Aveiro, the encharcade in Alentejo, the biscuit in Ovar or Rodrigo’s House in the Algarve.
Author: Edgar Nascimento
Source: CM Jornal
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