Portuguese cooking may not hold the high profile of more well-known European cuisines, but that's more a reflection on the Portuguese people than their food. They are understated, simple even, but just under the surface, they are fiery and passionate.
Looking at many countries globally, observing their cuisine preparation, flavors and time taken, unveils cultural values. Countries like Japan, France, Mexico, Thailand, and Italy are notable examples.
Using key quality ingredients, simply prepared to preserve the distinctive flavor, defines Portuguese cooking to me. It's not overcomplicated, but far from boring.
The 15th and early 16th-century maritime exploration of the New World enabled Portugal to lead the exciting food revolution in Europe, reshaping how Europeans viewed food. Ships returned with cinnamon, pepper, cloves, nutmeg, and introducing Europe to tomatoes, capsicums, chilies, potatoes, kidney beans, turkey, and avocados. It's hard to imagine European cooking without these flavors. God bless those sailors, I say!
Barraca - Portuguese Street Grill embodies the fire and passion. Adding African influence from former colonies Angola and Mozambique, the cooking speed here holds more sway than in Europe. Skipping dried cod fish cakes and slow-cooked stews, we focus on fast, cooked-to-order dishes, making piri piri a household term in Australia.
We use lemon, chili, and garlic abundantly. A lady recently inquired about garlic-free options due to her allergy, which was challenging (talk about cursed!!).
While navigating through the menu, we considered each dish, apologizing that garlic was in everything, except the chips, much to her dismay.
For those looking for more information about Portuguese cooking, follow this link. It offers a generic recipe for Piri Piri Chicken, a good starting point. Though Mauve can be annoying, her Food Safari series provides great insight into many countries' food.
Food Safari Portuguese Food Article
Comments will be approved before showing up.
