Mr. Ir­fan Hafiz,, Busi­ness De­vel­op­ment Depart­ment, PPBC

The Diplomatic Insight - - Editor's Note -

In the 15th cen­tury, Prince Henry the Nav­i­ga­tor or­dered his ex­plor­ers to bring back to Por­tu­gal any ex­otic fruits, nuts, and plants from new lands. As a re­sult, the Age of Dis­cov­ery dra­mat­i­cally af­fected cook­ing in Por­tu­gal and around the world. De­spite be­ing rel­a­tively re­stricted to an At­lantic sus­te­nance,

has many Mediter­ranean of Por­tu­gal’s for­mer colo­nial pos­ses­sions is also no­table, espe­cially in the wide va­ri­ety of spices used. Th­ese spices in­clude piri piri chili pep­pers) and black pep­per, as well as cin­na­mon, vanilla and saf­fron. Olive oil is one of the bases of Por­tuguese cui­sine, which is used both for Gar­lic is widely used, as are herbs, such as bay leaf and pars­ley.

cui­sine Por­tuguese

Por­tu­gal is a sea­far­ing na­tion with a well-de­vel­oped and of and seafood eaten. The con­sump­tion per capita and is among the top four in the world for this in­di­ca­tor. Fish is served grilled, boiled (in­clud­ing poached and sim­mered), fried or deep-fried, stewed (of­ten in clay pot cook­ing), roasted, or even steamed. Fore­most amongst th­ese is ba­cal­hau (cod), which is the type

It is said that there are more than 365 ways to cook cod, one for ev­ery day of the year. Cod is al­most al­ways used dried and salted, be­cause the North At­lantic de­vel­oped be­fore the in­ven­tion of re­frig­er­a­tion—there­fore it needs to be soaked in wa­ter or some­times milk olive oil and white wine vine­gar. Por­tuguese food doesn’t have the same with menus usu­ally re­ly­ing on a meat, hearty stews and casseroles, and the ubiq­ui­tous salted cod (ba­cal­hau), nearly all served with the same trio of ac­com­pa­ni­ments – rice, pota­toes and salad. There are, of course, blind­ingly good ex­cep­tions to the norm in ev­ery town – crispy suck­ling pig from the lo­cal grill house, sar­dines straight from the boat and slapped on the bar­be­cue, a slow-cooked ragout of wild boar in a coun­try tav­ern. To­day, nat­u­rally, Por­tuguese cui­sine varies from re­gion to re­gion, but

are found on vir­tu­ally ev­ery menu. The na­tional dish is “ba­cal­hau,” dried, . The Por­tuguese have been ob­sessed with it since the early 16th cen­tury, when their The sailors salted and sun-dried their catch to make it last the long jour­ney home, and to­day there are said to be 365 dif­fer­ent ways of pre­par­ing it.

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