Portuguese cuisine comes mostly from its Mediterranean influence and is known for its seafood and spices, such as piri piri (chili peppers), black pepper, vanilla, saffron and cinnamon. Garlic, olive oil, bay leaf and parsley are also widely used in dishes.
A typical Portuguese breakfast could consist of a combination of fresh bread, ham, cheese, jam and butter, cereal, pastries, yogurt and fruit served with tea, coffee or espresso (bica), milk and hot chocolate. Lunch and dinners could consist of a soup (meat or vegan) with a combination of a fish, pork, rice, potato, vegetable and/or salad.
Cod is the most widely consumed fish in Portugal with a fishing industry dating to the 15thcentury. Other popular fish include, but are not limited to, sardines, squid, octopus, cuttlefish, shrimp, crab, lobster, sea bass, mackerel and a variety of shellfish.
Traditional Portuguese dishes include caldo verde (pureed potato, onion and garlic soup) with or without chouico (spicy sausage); bacalhau (salted cod); sardinhas assadas (freshly grilled sardines); cozido (slowly boiled meats, enchidos (sausages) and vegetables); açorda (day-old bread and poached eggs served in an herbed broth); and, peixinhos da horta (breaded and fried green beans), to name but a few.
Traditional desserts include arroz doce (rice pudding with cinnamon), caramel custard and pastel de nata (custard tart with cinnamon).
The Portuguese cheesemakers in the Serra da Estrela, Queijo São Jorge regions and island of São Jorge are known for producing varieties from cow, goat and sheep’s milk.
The Portuguese enjoy producing and drinking green, white and red wines from Vinho Verde (one my favorites) to Maduro to port wine. Popular liqueurs include Licor Beirão and Ginjinha.