It was originally designed only for fishermen and farmers, and was based on meat, fish and vegetables. Until now, each region of Portugal keeps its own secrets of cooking. But years have passed, and Portuguese cuisine has absorbed a lot of foreign traditions. South of Portugal is a traditional Mediterranean cuisine, which is dominated by garlic, spices and a variety of pasta.
Portuguese national dish - bakalau or dried cod. According to the Portuguese themselves, there are more than three hundred different recipes for this dish, and neither one of them is not repeated. The easiest way - a mayonnaise mixture of cod, potatoes and onions. Cod has a special place in Portuguese cuisine, as sailors, it was important that the food does not take up much space and was unpretentious in storage. Stockfish is an optimal way, and that the Portuguese discovered this valuable fish.
Each year the Portuguese eats about 16 pounds of cod. Her fried, boiled, eaten with potatoes, green peas, boiled eggs, sprouts and turnips all seasoned with olive oil. Bakalau certainly prepare for Easter and Christmas.
Seafood - cod, mackerel, sardines are especially in demand. Wolf perch is considered the most delicious fish.
Not only fish, but the meat is very fond of the Portuguese. They mostly stick to traditional recipes which are tested for centuries. Steak Portuguese certainly prepared from port as a marinade for barbecue. Kuzidu potugeze - another Portuguese national dish. Is a mixture of pork, beef, chicken and smoked. Feijoada - a beef offal that stew with rice and beans. Try it, you will not regret!