Mr. Irfan Hafiz,, Business Development Department, PPBC
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.
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.