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Get the Scoop on the 8 Best Ice Cream Shops in Porto

Where to eat the best bifanas in porto, here’s the scoop on the 10 best ice cream shops in lisbon, beyond the pastel de nata: 9 best portuguese foods that are still under the radar, portugal’s best food festivals in august, 9 incredible facts about fernando pessoa, 5 best street artists in portugal, the history of calçada portuguesa, celebrating august 15th in portugal, portuguese citizens and residents can now visit museums for free for 52 days a year, 10 best portuguese foods and dishes.

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Many visit Portugal for one reason alone – the cuisine. The country is known for traditional Portuguese food and dishes that have a degree of complexity, mixing Atlantic and Mediterranean influences.

But out of hundreds of traditional dishes, how do you know which ones to choose? We recommend diving deep into whatever region’s cuisine you are visiting.

However, there are Portuguese staples that you can try wherever you are in the country. Here are the 10 best Portuguese foods and dishes for your next trip to Portugal.

1. Pastel de Nata (Portuguese Custard Tart)

The Portuguese Custard Tard , also known as the Pastel de Nata takes first place. The perfect breakfast or snack accompanied by an espresso, this sweet pastry is a Portuguese staple.

The Portuguese Custard Tart is made of puff pastry, egg custard, and topped with cinnamon. The perfect Pastel de Nata is creamy on the inside and crisp on the outside.

If you have tried one abroad, it won’t taste the same. The authentic Pastel de Nata can be found in Pasteis de Belem in Lisbon, a short walk from the Jeronimos Monastery.

This place holds the original monk recipe that remains a secret. Announced in 2011 as one of Portugal’s Seven Wonders of Gastronomy, you will get to taste the original custard tart while surrounded by history. 

food safari portuguese

2. Bacalhau A Bras

A national treasure, the Portuguese consume 20% of the world’s cod . The Portuguese say there are 1001 ways to cook cod, also known as bacalhau .

One of our favorite ways is Bacalhau à Brás! This dish is made from shredded salted cod, onions, thinly cut fried potatoes, and scrambled eggs. It is often garnished with olives and fresh parsley. 

You can taste this wonderful dish anywhere in the country, although it is said to have originated in the neighborhood of Bairro Alto in Lisbon. Some places will cook it more dried, while others leave the scrambled egg cooking for less time.

One of our favorite places in Lisbon to try Bacalhau à Brás is Miguel Castro e Silva, and O Rei do Bacalhau.

This is also a very simple dish to make at home. Nowadays, there are plenty of vegetarian versions, replacing the cod with leek or tofu.  

food safari portuguese

3. Caldo Verde

A popular soup in Portugal, the Caldo Verde translates to “green broth”. It includes some of the most traditional Portuguese ingredients, including shredded Portuguese cabbage, potatoes, onion, garlic, and pieces of meat such as chourico or linguica. This dish is usually eaten as a starter or a late-night lighter dinner. 

But where did the Caldo Verde originate from?

This traditional dish was born in Minho in northern Portugal. This is the best area to try out the dish, although it is available all over the country, even at McDonald’s! 

food safari portuguese

4. Arroz de Pato

Arroz de Pato is one of the most popular Portuguese dishes globally. With roots in the city of Braga, this dish is a combination of traditional ingredients, including duck, rice, bay leaf, and chourico.

This dish is made with Carolino rice, a short-grain rice that absorbs flavors. The duck is shredded, and the dish is then topped with slices of delicious chourico. This dish is served for lunch or dinner as a heavy main.

You can try this duck rice anywhere in Portugal, but the best places in Braga are Tasquina Dom Ferreira and Taberna do Migaitas.

food safari portuguese

5. Ameijoas à Bulhão Pato

If you are a seafood lover, you need to try Ameijoas à Bulhão Pato. These are delicious clams with olive oil, garlic, cilantro, and lemon juice, creating a beautiful, tasty sauce that goes well with bread. 

Clams are a Portuguese staple, as well as a great source of protein and omega-3. This dish is usually eaten as a starter. You can find it all over the country, but the best will be found in coastal cities such as Algarve. 

food safari portuguese

6. Sardinhas Assadas

Sardines are a cultural symbol in Portugal, ingrained in Portuguese traditions such as the Saint Anthony’s festival on June 13 in Lisbon. You will find the smell of sardinas assadas all over the streets, accompanied by music and laughter. 

Sardinhas assadas are a grilled sardine dish that is packed with bold flavor, originating in Lisbon and the Vale do Tejo region.

The fish is usually seasoned with salt and grilled on both sides for about 10 minutes. The sardines are then served on top of bread and paired with potatoes, peppers, and sometimes a tomato salad.

food safari portuguese

7. Alheira de Mirandela

Alheira is one of most unique ingredients in Portugal, a Portuguese sausage with various types of meat and bread.

The Alheira de Mirandela is the most popular, traditionally smoked, using olive or oak wood to give its aroma. The Mirandela Alheira includes fat, poultry meat, olive oil, bread, and lard. 

This dish is often served with a side of fries and vegetables. You can find this dish all over the country, but the most authentic is found, unsurprisingly, in Mirandela in northeastern Portugal.

The best alheira restaurants in Mirandela area A Adega and O Gres. 

8. Polvo à Lagareiro

Polvo à Lagareiro is a Portuguese dish you will find at probably every Portuguese tavern. This is a simple dish. Boiled and baked octopus with potatoes in a garlic and olive oil sauce.

Lagareiro is a type of preparation of Portuguese food, which includes boiling or baking potatoes that are smashed, salted, and tossed in some seafood or fish with olive oil and cilantro. 

Eating octopus might be unusual to some, but for the Portuguese, it’s a part of the cultural heritage. Although this dish is simple, it can be hard to cook the octopus just perfectly. It should not be too rubbery but rather soft. 

One of our favorite restaurants to try this dish is Republica do Polvo in Guimaraes or Frade dos Mares in Lisbon. 

food safari portuguese

9. Cozido à Portuguesa 

The Cozido à Portuguesa is perhaps the most traditional Portuguese dish and one of the oldest known. It was a dish of poverty, as it was made of leftover ingredients and seasonal vegetables from the garden.

This dish is a stew with various vegetables such as cabbage, potatoes, carrots, beans, as well as rice and meats such as chicken, pork, bacon, and smoked sausages. It is essentially a meat stew with some of the best Portuguese ingredients. 

It is traditional for families to have Cozido à Portuguesa on Sundays for lunch as a way to come together and spend quality time. If you are in major cities in Portugal, many restaurants will have a cozido menu for Sundays. 

However, if you are looking for a unique experience, we recommend traveling to Sao Miguel, an island in the Azores. The cozido is cooked under the ground in natural caldeiras with temperatures ranging from 70ºC to 100ºC. The dish is placed in a metal pot and buried in volcanic soil to be slow-cooked by the natural heat of the caldeiras.

10. Francesinha 

The Francesinha is Porto’s staple dish. This Porto classic is a Portuguese sandwich made with bread, ham, steak, linguica sausage, and melted cheese on top. The dish also contains a spiced tomato and beer sauce. Some  restaurants  in Porto will serve it with a fried egg on top and fries on the side. 

The Francesinha originated in the 1950s when Daniel Silva got inspired by the French Croque Monsieur and developed this dish in Porto. Throughout the decades, it has been adapted, and more ingredients have been added, such as the beer sauce that was not in the original recipe. 

However, while most Portuguese taverns in Porto always ace this dish, there are a few tourist traps to avoid. Here are our favorite Francesinha restaurants in Porto:

  • Cafe Santiago
  • Casa Guedes
  • Tasquinha Ze Povinho
  • Cervejaria Brasao

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Your website is spectacular! I So want to visit Portugal, perhaps even move to. I am retired now and waiting for my husband to retire before we can visit. Portugal is so beautiful! I almost cannot believe how beautiful! The beaches, the food (oh! the food!) the people, everything! You cannot tell how badly I wish to be there! Thank you for having an amazingly beautiful little corner of the world that is still beautiful, clean, safe and gorgeous! Best to All!

I was born in Ponte Delgada. I arrived in Canada 3 months less than 2 years of age. Retired today and waiting to ensure it is safe to travel with my spouse. I want to see my relatives and all the islands of the Azores and the Main land Lisboa and Porto.

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A Guide to Portuguese Food: 13 Essential Dishes to Try in Portugal

Portugal’s delicious culinary hits—from seafood-studded soupy rice to flaky egg tarts—can be enjoyed at michelin-starred dining rooms, rustic taverns, and sidewalk charcoal grills..

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Portuguese cuisine is having a moment. After decades of looking toward the more famous cuisines of its European brethren ( France , Italy ) as the pinnacle of high gastronomy, high-end restaurants in this little Iberian Nation That Could have finally turned their attention inward in their pursuit of culinary validation.

Led by high-profile Lisbon chefs like José Avillez (the two-Michelin-starred Belcanto ) and Henrique Sá Pessoa (the two-starred Alma ), the Portuguese food renaissance has spread beyond the capital and throughout this formerly under-the-radar seafaring nation.

Alongside Portugal’s fine-dining scene are more casual eateries—some of which (like Pastéis de Belém ) have been around for generations—that also shine for their traditional Portuguese dishes, their recipes perfected over time.

Whether you’re dining at a casual taverna or a Michelin-starred restaurant, don’t miss these 13 traditional Portuguese foods on your next trip to this European nation.

What is Portuguese cuisine?

Portuguese food is heavily influenced by the Age of Discovery—when explorers like Vasco de Gama and Pedro Álvares Cabral set sail for the New World at the encouragement of 15th-century Portuguese Prince Henry the Navigator—as well as by its own 1,115 miles of Atlantic coastline.

As a result, seafood rules Portuguese kitchens, but inland, pork holds its own. The hearty regional cuisine of the Alentejo, for example, is based around slow-cooked porco preto (Iberian black pig), lamb, and bread, all of which are served numerous ways. By land or sea, Portuguese food is backed by a long list of classic dishes with Mediterranean foundations but peppered with portions of African, Brazilian, and Spice Route pizzazz. Today, Portugal has cultivated this globalized mélange into one of the continent’s most exacting and dynamic cuisines.

Piles of dried salted codfish on display in a Lisbon market under chalkboards displaying the price with  rows of yellow cans on shelf above

Massive planks of dried bacalhau are sold in markets across Portugal.

Photo by Photokon/Shutterstock

What is Portugal’s most famous dish?

You won’t find bacalhau (salted cod) in Portugal—bacalhau will find you. Harkening back to a prerefrigeration technique of preserving fish in salt, bacalhau carried on in Portugal despite modern advancements. Today, it mostly comes from Norway: Around 25,000 tons of bacalhau are imported annually. Depending on the preparation (some say there are at least 1,000 recipes), bacalhau can be very good or very fishy (the trick is in extensive soaking in water to remove the salt). Either way, you ain’t getting out of the country without eating it.

Bacalhau can be baked as a filet or in casseroles, grilled, found swimming in rice, or shredded with scrambled eggs, onions, and fried potatoes (the ubiquitous bacalhau à Brás ). Some other standouts include bacalhau à Gomes de Sá (baked in the oven with onion, garlic, olive oil, and potatoes), bacalhau com natas (au gratin with cream and cheese) and bacalhau à Lagareiro (loin baked with olive oil and potatoes). Truth be told, every Portuguese restaurant in the country does it and does it well, but Solar do Bacalhau in the historic university town of Coimbra is considered one of the best bacalhau-centric restaurants in Portugal.

Although Portuguese food has grown well beyond bacalhau today, this longtime favorite still monopolizes Portuguese dinner tables.

Four small, yellow Portuguese egg tarts atop blue and white tiles

The pastel de nata is a delicious sweet snack available throughout Portugal.

Photo by Anna Pustynnikova

1. Pastel de nata (custard tart)

  • Where to try it : Pastéis de Belém , Lisbon

Even if you know next to nothing about the cuisine of Portugal, you’re likely familiar with the country’s most famous dessert, a tiny, decadent egg tart with a satisfyingly rich taste usually for under €2.

Known around the world as pastel de nata , these custardy pastries trace their roots to the Jerónimos Monastery in the Lisbon district of Belém. Centuries ago, monks and nuns would starch their clothes with egg whites, leaving them plenty of leftover yolks to bake into sweet treats. After the Liberal Revolution of 1820, faced with the closure of convents and monasteries, monks started selling their tarts at a nearby sugar refinery to make money, and the popular Pastéis de Belém bakery—which often has an enormous queue—opened on the spot in 1837.

The original recipe is under lockdown, but the secret is in the textural yin-and-yang between the creamy egg custard filling and the flaky pastry shell. Powdered sugar and/or cinnamon is sprinkled over the top according to taste.

A dish filled with round potatoes and an octopus tentacle surrounded by olive oil

You’ll become a sucker for octopus when you taste polvo à Lagareiro .

Photo by Veronika Kovalenko/Shutterstock

2. Polvo à Lagareiro (octopus with olive oil and potatoes)

  • Where to try it : Páteo , Lisbon

One of the most ubiquitous dishes across the country and one nearly guaranteed to be locally sourced, polvo à Lagareiro is said to have originated in the central Portuguese region known as the Beiras. Its beauty is in its simplicity: A meaty piece of octopus—tentacles and all—is roasted, doused in olive oil and garlic, and served alongside slow-baked potatoes.

One of Portugal’s finest examples is the version at Páteo (Bairro do Avillez), one of the more casual kitchens belonging to the culinary empire of chef José Avillez. The country’s most famous chef almost single-handedly jump-started Portugal’s gastronomic revival with the success of his fine-dining jewel Belcanto, so don’t miss his take on this delicious homeland classic with a rapini and onion sauce.

A large white platter of porco preto, with greens and potatoes on the sides

Porco preto served with greens and potatoes is a typical Portuguese dish.

Photo by Bruno Ismael Silva Alves

3. Porco preto (Iberian black pork)

  • Where to try it : Taberna Típica Quarta Feira , Évora

Iberian-native black pigs (porco preto) are descendants of pigs originally brought to the peninsula by the Phoenicians, who interbred their swine with wild boars to produce the unique breed that exists today in Portugal and Spain. The Portuguese enjoy meat in charcuterie ( presunto ibérico ), grilled secretos (a fattier, pork belly–like cut), and enchidos (pork sausages), but nothing touches the astonishing, slow-cooked version at Évora’s Taberna Típica Quarta Feira in the interior region of Alentejo—the heart of pork country. This succulent, acorn-fed pork is cooked in its own juices (think Mexican carnitas ) and served all-you-can-eat style in this simple, family-run tavern. Clear your schedule—you’re done for the day.

Oval orange dish of arroz de pato, or duck rice

Arroz de pato , or duck rice, is a popular and filling Portuguese dish.

Photo by Sergii Koval

4. Arroz de pato (duck rice)

  • Where to try it: Cozinha da Terra , Louredo

Pork aside, duck rice is one of Portugal’s finest meat moments, a perfect marriage of succulent duck and Carolino rice. The boiled and shredded duck is added to a bed of rice that’s been cooked in duck stock, onions, and garlic; it’s then baked a bit, garnished with spicy chouriço sausage, and served alongside orange slices. As with so many of Portugal’s heartier dishes, it hails from Alentejo. About 25 miles east of Porto in the small town of Louredo, you can dig into this delicacy inside the 17th-century farmhouse of Teresa Ruão, the chef behind the award-winning Cozinha da Terra.

A row of sardines on grill

Eating freshly grilled sardines is a delicious rite of passage for those interested in Portuguese cuisine.

Courtesy of Elle Hughes/Unsplash

5. Sardinhas assadas (grilled sardines)

  • Where to try it : O Pitéu , Lisbon

The Portuguese summer may bring sun and blue skies, but good weather is never a guarantee. You can, however, count on the irresistible scent of grilling sardines, which fills the air among traditional neighborhoods throughout Lisbon (and elsewhere) during the summer festive season. To kick off the June celebrations of one of Portugal’s most beloved saints, Santo António, try a snack of freshly grilled sardines. They are readily available from June to October, when they are at their plumpest; outside of that period, they are likely to have been frozen.

Their preparation is simple: Seasoned with coarse salt, the sardines are slapped on grills over hot coals, then eaten with broa (corn bread) or, in restaurants, served with traditional sides of bell pepper salad and boiled potatoes. In Lisbon, head to O Pitéu da Graça, a gastronomic reference point for traditional Portuguese cuisine for over 30 years.

A white bowl holding traditional Portuguese sandwich in orange-colored sauce, with egg on top

The Francesinha is a sauce-covered sandwich that’s popular as a hangover cure in Porto.

Photo by Shutterstock

6. Francesinha (“Little Frenchie”)

  • Where to try it : Lado B, Porto

Portugal’s “Little Frenchie” is a heart-stopping stack of wet cured ham, linguiça sausage, steak or roast beef, and melted cheese (sometimes a fried egg as well) on thick bread drowned in a hot tomato and beer sauce (and served with french fries, of course). It is the pride of Porto, at once both a hangover cure and a ticket to the emergency room, a one-and-done culinary caravan of everything that is terrible and phenomenal about a regional food specialty. It’s fantastic.

Its name hints at its history: Portuguese emigrants to France, not to be outdone by that nation’s iconic croque monsieur , evidently boasted, “Segura a minha cerveja ! ” (“Hold my beer!”) to their French friends and concocted Francesinha. Competition and opinion among Porto residents is fierce, but Lado B is often touted as the best version for novices. The trendy café is always packed, so prepare to hurry up and wait for your plated coronary.

A white dish of soupy rice, with shrimp and clam on top

A dish of soupy rice with fresh seafood, arroz de marisco is a favorite of locals.

Photo by Natalia Mylova/Shutterstock

7. Arroz de marisco (seafood rice)

  • Where to try it : Mar à Vista , Ericeira

Portuguese rice preparations are some of the best ways to indulge in the country’s fish and seafood bounty—think a slightly soupier version of risotto, loaded with varied ocean goodness such as tamboril (monkfish), bacalhau, and crustaceans fresh from the Atlantic.

The marisqueira Mar à Vista has been going strong since 1950 in the lovely beach town of Ericeira, about 30 miles northwest of Lisbon. Here, life-changing lavagante (European lobster) is sold by weight and then immediately added to seafood rices or massadas (pasta instead of rice) on the spot, according to your choice. Enjoy the dish after you dig into an appetizer of santola or sapateira crabs fresh from the shell.

Brown bowl of beige açorda de marisco, a traditional Portuguese bread dish

Açorda de marisco uses leftover stale bread and seafood.

8. Açorda (bread soaked in broth)

  • Where to try it : Solar dos Presuntos , Lisbon

Making a delicious dish out of stale bread isn’t unique to Portugal, but Portuguese cuisine elevates this simple idea into a gourmet experience. Açorda is nothing more than rock-hard bread, rehydrated via one of several methods (such as a simple Alentejan style with hot water, garlic, olive oil, and cilantro or with various broths and stocks), and then pumped up with seafood. The dish can trace its name to the Arabic word for “bread soup.”

It’s a mushy mess not for everyone, but you’d be hard-pressed to find someone who doesn’t love the extraordinary lobster version at gourmet seafood restaurant Solar dos Presuntos in Lisbon. It’s a sort of shellfish porridge, best served with a drizzle of the restaurant’s house-made piri piri (hot sauce).

A circular, soft, pale yellow Portuguese cheese, queijo, with silver knife

Many of Portugal’s cheeses have protected designation of origin (DOP) status under European Union law.

Photo by Nessa Gnatoush/Shutterstock

9. Queijo (cheese)

  • Where to try it : Casinha Velha , Leiria

Portuguese cheeses aren’t as widely known as other European cheeses, but this little dairy nirvana offers endless varieties to discover. Be sure to try buttery Serra da Estrela , a sheep’s milk cheese produced in (and named after) Portugal’s highest mountain range; creamy Azeitão , an unpasteurized sheep’s milk cheese from the foothills of the Arrábida Mountains south of Lisbon; and São Jorge from the Azores , a semi-hard cow’s milk cheese that’s a bit spicy.

For a true connoisseur’s introduction to artisanal Portuguese cheese, you won’t want to miss the pay-by-weight cheese cart that begins your meal at Casinha Velha in Leiria (93 miles due north from Lisbon): This cow, sheep, and goat cheese caravan will leave you in a queijo coma before you even think about ordering a main course.

A small baguette of a steak sandwich cut in four pieces on board

The prego is a simple steak sandwich sometimes served at the end of a meal.

10. Prego (steak sandwich)

  • Where to try it : Cervejaria Ramiro , Lisbon

Leave it to the Portuguese to gorge on some of the freshest, most succulent shellfish and seafood paired with copious wine, and then finish it all off with . . . a steak sandwich. But that’s how it goes at Lisbon’s most heralded seafood spot, Cervejaria Ramiro, and other places like it, where one of the country’s simplest culinary icons—a thin strip of garlic-marinated beef served on a papa seco bread roll, often with basic mustard—is traditionally eaten at the end of the meal. Prego means “nail” in Portuguese, a reference to the way garlic pieces are pounded into the steak before cooking.

The city’s buzzy Time Out Market is also home to the first pregaria, O Prego da Peixaria , a stand entirely dedicated to the sandwich, where variations include toppings like pickles, cheddar cheese, bacon, and tomato jam.

A blue plate of pieces of roasted suckling pig, with potato chips and small bowl of sauce

Roasted suckling pig is a traditional Portuguese feast especially associated with the town of Mealhada.

Photo by Dmitry Kornilov/Shuttersock

11. Leitão assado (suckling pig)

  • Where to try it : Alma in Lisbon

Few Portuguese events rival a traditional spit-roasted, whole hog affair cooked to perfection (tender and juicy on the inside, crunchy on the outside) in Mealhada. The town, 14 miles north of Coimbra in central Portugal, is the country’s undisputed suckling pig capital. Here in the Bairrada region, the swine is divine, though as un-vegetarian-friendly as it gets. At four to six weeks old, the piglets are butchered, rubbed with garlic, pig fat, coarse salt, and pepper, and then roasted for hours in eucalyptus wood–burning ovens. Mealhada’s suckling pig specialty restaurants— Pedro dos Leitões , Nelson dos Leitões , Rei dos Leitões , O Castiço , Meta dos Leitões , Pic Nic dos Leitões (you get the idea)—nearly outnumber its population (4,500).

If you cannot make it to Mealhada, chef Henrique Sá Pessoa’s gourmet version at the two-Michelin-starred Alma in Lisbon is served as confit with turnip top purée, black pepper jus, and pickled onions.

A copper bowl of whole shrimp, with a few mussels, next to bowl of parsley and lemon

Cataplana de marisco is a Portuguese seafood stew named after the copper vessel in which it’s cooked.

12. Cataplana de marisco (seafood stew)

  • Where to try it : Restaurante Alambique , Almancil

Another of Portugal’s seafood revelations, this stew is named after the vessel in which it’s cooked and served. A cataplana is a clam-shaped copper cooking pot that predates the modern pressure cooker (it’s a distant relative of the Moroccan tagine) and allows for slow steam-cooking ingredients in their own juices. It can be loaded with anything—fish, shrimp, and other crustaceans—but is usually a mix of all, cooked with white wine, spices, and herbs and vegetables that might include cilantro, tomatoes, onions, and bell peppers.

The dish originally hails from the Algarve, so you’ll want to head to this coastal region along Portugal’s southern coast to try it. Every beach town in the area will have a few spots serving cataplana, but food lovers should make a special trip to Almancil and the Michelin-recommended Alambique. It’s been family-run for nearly 50 years, and the chorizo-bolstered cataplana anchors a menu of local seafood specialties that includes monkfish curry, grilled tiger prawns, and octopus carpaccio.

Grilled limpets with shells in a square frying pan, with a wedge of lemon

In the Azores, limpets (called lapas ) are served with lemon, while in Madeira you’ll often find them served with bread.

Photo by Javarman

13. Lapas ( limpets)

  • Where to try it : Bar Caloura , São Miguel

Lapas , known as limpets in English, are a type of small, edible, aquatic snail found in both the Azores and Madeira—Portugal’s two, far-flung island outposts in the Atlantic Ocean—that taste like a chewier clam.

Try them Azorean-style—grilled with garlic and butter and served with a few slices of lemon—alongside a glass of wine at Bar Caloura , an ocean-side, open-air seafood restaurant on the archipelago’s main island, São Miguel. If it’s a nice day, bring a bathing suit and a towel; the restaurant overlooks a popular swimming area.

This article was first published in September 2019, and was most recently updated in January 2024 with new information. Jessie Beck and Nicholas DeRenzo contributed to the reporting of this story.

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Food Safari's migas

A traditional portuguese dish that makes use of yesterday's bread to create a stew-style meal..

preparation

Ingredients

  • 100 g dried black eyed peas, soaked overnight
  • 2 sprigs thyme
  • 7 garlic cloves (1 clove bruised, the remaining finely chopped)
  • ½ carrot, quartered lengthways
  • ¼ onion, peeled
  • sea salt and freshly ground black pepper
  • 200 g kale or Chinese broccoli, leaves only, finely shaved
  • 100 ml extra virgin olive oil, plus extra for drizzling
  • 300 g corn bread, crust removed, finely chopped
  • 50 g pine nuts

Instructions

Cook's notes.

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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food safari portuguese

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Middle Eastern

food safari portuguese

Food Safari's risotto alla Milanese

Russian soup

Russian soup

Stockman's Stew

Stockman’s stew

food safari portuguese

Garbure with garlic croutons

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food safari portuguese

Bring the world to your kitchen

IMAGES

  1. 10 typical portuguese food that any traveller should taste

    food safari portuguese

  2. Traditional Portuguese Food: 13 Must-Try Hearty Dishes

    food safari portuguese

  3. What To Eat in Portugal

    food safari portuguese

  4. 10 must-have traditional Portuguese foods to try on your next trip

    food safari portuguese

  5. 12 Best Portuguese Foods To Try in Portugal

    food safari portuguese

  6. 15 Most Popular Portuguese Foods You Simply Must Try

    food safari portuguese

VIDEO

  1. Toopy And Binoo sock safari portuguese

  2. RESTAURANTE SABORES DA FLORESTA

  3. How the Portuguese influenced Japanese food

  4. Safari Portuguese Peri-Peri Flavour Biltong

  5. SAFARI

  6. Food Safari Tiramisu recipe

COMMENTS

  1. Portuguese Food Safari

    Maeve O'Meara takes you on a journey within your very own kitchen and makes the exotic familiar. In tonight's episode, Maeve explores the world of Portuguese...

  2. "Food Safari" Portuguese (TV Episode 2006)

    Portuguese: With Maeve O'Meara, Fatima Barroso, Anna Luis Sr., Fernandes Luis Jr.. Food Safari Fire host Maeve O'Meara explores the versatility and culinary delights of the Wood fired oven from the healthy 6 minute standup fish to Neapolitan pizza, slow-cooked goat, sourdough bread and sensational Greek pie.

  3. Food Safari

    In each episode of Food Safari, Maeve O'Meara visits a different cuisine, taking you into kitchens and restaurants across the nation to learn new recipes.

  4. Portuguese

    Food Safari's migas. Piri-piri chicken. Grilled sardines. Salt cod, chickpea and egg salad (salad grao de bico) Portuguese custard tarts (pastéis de nata) Portuguese breadcrumb, black bean and ...

  5. 10 Best Portuguese Foods and Dishes

    Here are the 10 best Portuguese foods and dishes for your next trip to Portugal. 1. Pastel de Nata (Portuguese Custard Tart) The Portuguese Custard Tard, also known as the Pastel de Nata takes first place. The perfect breakfast or snack accompanied by an espresso, this sweet pastry is a Portuguese staple. The Portuguese Custard Tart is made of ...

  6. Food Safari · Season 1 Episode 3 · Portuguese

    Food Safari · Season 1 Episode 3 · Portuguese. Portuguese cuisine is born from the earth - hearty peasant fare full of strong flavours, many charting the culinary history of the country. For instance, the famous dried salt cod or bacalhau changed the course of Portuguese history - when it was discovered the beautiful white fish caught in the ...

  7. "Food Safari" Portuguese (TV Episode 2006)

    "Food Safari" Portuguese (TV Episode 2006) cast and crew credits, including actors, actresses, directors, writers and more. Menu. Movies. Release Calendar Top 250 Movies Most Popular Movies Browse Movies by Genre Top Box Office Showtimes & Tickets Movie News India Movie Spotlight. TV Shows.

  8. Food Safari · Season 1 Episode 3 · Portuguese

    Portuguese cuisine is born from the earth - hearty peasant fare full of strong flavours, many charting the culinary history of the country. For instance, the famous dried salt cod or bacalhau changed the course of Portuguese history - when it was discovered the beautiful white fish caught in the cold Scandinavian waters could be dried & kept for long periods, sailors were able to go on long ...

  9. Watch Food Safari: Season 1 Episode 3

    Food Safari: Season 1 Episode 3. Portuguese. Cooking, Educational. 25m 2006 English. Maeve O'Meara experiences the fiery world of Portuguese food, kicking things off with Portuguese charcoal chicken.

  10. Prime Video: Food Safari

    Food author and broadcaster Maeve O'Meara joins her friend, 5 star chef Jess Ong (Sofitel, Sydney) who demystifies the endless range of sauces and spices, dried fish and fresh noodles and comes up with the top ingredients needed to start a workable Malaysian pantry. S1 E3 - Episode 3. December 20, 2006. 25min. ALL.

  11. 13 Essential Portuguese Foods to Eat While in Portugal

    Arroz de pato, or duck rice, is a popular and filling Portuguese dish. Photo by Sergii Koval. 4. Arroz de pato (duck rice) Where to try it: Cozinha da Terra, Louredo. Pork aside, duck rice is one of Portugal's finest meat moments, a perfect marriage of succulent duck and Carolino rice.

  12. Portuguese Safari

    Portuguese Safari. DESCRIPTION. In tonight's episode, Maeve explores the world of Portuguese food. Luis Fernandes (Portuguese Charcoal Chicken) shows Maeve a recipe for the famous marinated flattened chicken with piri piri sauce. Caterer Fatima Barroso, who started the first Portuguese restaurant in Australia, guides Maeve through the essential ...

  13. Food Safari Fire: Episode 6

    Coming up on Food Safari Fire: Argentinian asado with chimichurri, Portuguese charcoal chicken with piri-piri sauce and Sardinian suckling pig. 8pm on...

  14. THE BEST Portuguese Restaurants in Novosibirsk (Updated 2024)

    Best Portuguese Restaurants in Novosibirsk: See Tripadvisor traveller reviews of Portuguese Restaurants in Novosibirsk.

  15. Food Safari

    Food Safari - Portuguese Safari. DESCRIPTION. In tonight's episode, Maeve explores the world of Portuguese food. Luis Fernandes (Portuguese Charcoal Chicken) shows Maeve a recipe for the famous marinated flattened chicken with piri piri sauce. Caterer Fatima Barroso, who started the first Portuguese restaurant in Australia, guides Maeve through ...

  16. Food Safari

    SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food. Food ...

  17. Food Safari

    Food Safari is an Australian television food series presented by Maeve O'Meara and produced by Kismet Productions [1] in association with SBS TV Australia, and explores the cuisines brought to Australia by its immigrants.From seasons 1 to 4, each episode covered a cuisine from a particular culture, including commonly used ingredients and where to obtain them in Australia, the preparation and ...

  18. SAFARI, Novosibirsk

    Safari, Novosibirsk: See unbiased reviews of Safari, rated 4.0 of 5 on Tripadvisor and ranked #872 of 1,110 restaurants in Novosibirsk.

  19. THE BEST Novosibirsk Food & Drink Tours (Updated 2024)

    Calling all foodies! Eat your way through Novosibirsk and discover the best spots to enjoy the local cuisine. Find & book the best Novosibirsk food & drink tours, tastings, classes and more on Tripadvisor.

  20. Food Safari's migas

    Heat the olive oil in a large saucepan over medium heat. Add the chopped garlic, breadcrumbs and pine nuts and cook, stirring regularly until golden brown but not too dark. Add the kale, then the ...

  21. KOLYADA CAFE, Novosibirsk

    26 reviews. #134 of 1,057 Restaurants in Novosibirsk $$ - $$$, Cafe, Seafood, Grill. Gogolya St., 38, Novosibirsk 630005 Russia. +7 383 201-50-70 + Add website + Add hours Improve this listing.