Portuguese cuisine

The oldest known book onPortuguese cuisine(Portuguese:Cozinha portuguesa), entitledLivro de Cozinha da Infanta D. Maria de Portugal, from the 16th century, describes many popular dishes of meat, fish, poultry and others.
Culinária Portuguesa, by António-Maria De Oliveira Bello, better known as Olleboma, was published in 1936.Despite being relatively restricted to anAtlantic,  Celtic sustenance,the Portuguese cuisine also has strongFrenchandMediterraneaninfluences.
The influence of Portugal'sspice tradein theEast Indies,Africa, and theAmericasis also notable, especially in the wide variety ofspicesused. These spices includepiri piri(small, fiery chili peppers),white pepper,black pepper,saffron,paprika,clove,allspice,cumin,cinnamonandnutmeg, used in meat, fish or multiple savoury dishes fromContinental Portugal, theAzoresandMadeiraislands.Cinnamon,vanilla,lemon zest,orange zest,aniseed, clove and allspice are used in many traditional desserts and some savoury dishes.
Garlicandonionsare widely used, as areherbs;bay leaf,parsley,oregano,thyme,mint,marjoram,rosemaryandcorianderare the most prevalent.
Olive oilis one of the bases of Portuguese cuisine, which is used both for cooking and flavouring meals. This has led to a unique classification of olive oils in Portugal, depending on their acidity: 1.5 degrees is only for cooking with (virgin olive oil), anything lower than 1 degree is good for dousing over fish, potatoes and vegetables (extra virgin). 0.7, 0.5 or even 0.3 degrees are for those who do not enjoy the taste of olive oil at all, or who wish to use it in, say, a mayonnaise or sauce where the taste is meant to be disguised.
Portuguese dishes are based on theAtlantic dietand include meats (pork, beef, poultry mainly alsogameand others), seafood (fish,crustaceanssuch as lobster, crab, shrimps, prawns, octopus, and molluscs such asscallops, clams and barnacles), numerous vegetable varieties (brassicafamily),legumesand desserts (cakes being the most numerous). 
Portuguese often consumerice,potatoes,sprouts(known asgrelos), andbreadwith their meals and there are numerous varieties of traditional fresh breads likebroawhich may also have regional and national variations within the countries underLusophoneor Galician influence.In a wider sense, Portuguese andGalician cuisineshare many traditions and features.
During the Middle Ages, the Portuguese lived mostly from husbandry. They grew cereals, vegetables,root vegetables, legumes andchestnuts, poultry, cattle, pigs, that they used as sustenance. Fishing and hunting were also common in most regions. During this period, novel methods to conserve fish were introduced, along with plants like vines and olive trees.Bread (rye,wheat,barley,oats) was widely consumed and a staple food for most of the populations.Sweet oranges were introduced in Portugal by portuguese traders in the 15th century.Many of today's foods such aspotatoes,tomatoes,chilli,bell peppers,maize,cocoa,vanillaorturkeywere unknown in Europe until the post-Columbus arrival in the Americas in 1492.
A Portuguese breakfast often consists of fresh bread, with butter, ham, cheese orjam, accompanied by coffee, milk, tea or hot chocolate. A small espresso coffee (sometimes called abicaafter the spout of the coffee machine, orCimbalinoafter the Italian coffee machine La Cimbali) is a very popular beverage had during breakfast or after lunch, which is enjoyed at home or at the many cafés in towns and cities throughout Portugal. Sweet pastries are also very popular, as well asbreakfast cereal, mixed with milk or yogurt and fruit. Thepastel de nata, one of the most salient symbols of the Portuguese cuisine, is a common feature of the Portuguese breakfast. They are frequently enjoyed with a shot of espresso, both at breakfast or as anafternoon treat.
Lunch, often lasting over an hour, is served between noon and 2 o'clock, typically around 1 o'clock and dinner is generally served around 8 o'clock. There are three main courses, with lunch and dinner usually including a soup. A common Portuguese soup iscaldo verde, which consists of a base of cooked, then pureed, potato, onion and garlic, to which shredded collard greens are then added. Slices ofchouriço(a smoked or spicy Portuguese sausage) are often added as well, but may be omitted, thereby making the soup fully vegan.
Among fish recipes, salted cod (bacalhau) dishes are pervasive. The most popular desserts arecaramel custard, known aspudim de ovosorflã de caramelo,chocolate mousseknown asmousse de chocolate,crème brûléeknown asleite-creme,rice puddingknown asarroz docedecorated with cinnamon, andapple tartknown astarte de maçã. Also a wide variety of cheeses made from sheep, goat or cow's milk. These cheeses can also contain a mixture of different kinds of milk. The most famous arequeijo da serrafrom the region ofSerra da Estrela,queijo São Jorgefrom the island ofSão Jorge, andrequeijão.A popular pastry is thepastel de nata, a small custard tart often sprinkled with cinnamon.
Portugal is a seafaring nation with a well-developedfishing industryand this is reflected in the amount offishandseafoodeaten. The country has Europe's highest fish consumption per capita, and is among the top four in the world for this indicator.Fish is servedgrilled,boiled(includingpoachedandsimmered), fried ordeep-fried,stewedknown ascaldeirada(often inclay pot cooking),roasted, or evensteamed.
Foremost amongst these isbacalhau(cod), which is the type of fish most consumed in Portugal. It is said that there are more than 365 ways to cook cod,meaning at least one dish for each day of the year. Cod is almost always useddriedandsalted, because the Portuguese fishing tradition in theNorth Atlanticdeveloped before the invention ofrefrigeration—therefore it needs to be soaked in water or sometimes milk before cooking. The simpler fish dishes are often flavoured with virgin olive oil andwhite wine vinegar.
Portugal has been fishing and trading cod since the 15th century, and thiscod tradeaccounts for its widespread use in the cuisine. Other popular seafoods includes freshsardines(especially assardinhas assadas),sea bass, snapper, swordfish,mackerel, sole,brill,halibut,John Dory,turbot,monkfish, octopus, squid,cuttlefish,crabs, shrimp and prawns,lobster, spiny lobster, and many othercrustaceans, such as barnacles, hake,horse mackerel(scad),scabbard(especially inMadeira), and a great variety of other fish andshellfish, as well asmolluscs, such as clams, mussels, oysters,scallopsandperiwinkles.
Caldeiradais a range of different stews consisting of a variety of fish (turbot, monkfish, hake, mussels) and shellfish, resembling the Provençalbouillabaisse, or meats and games, together with multiple vegetable ingredients. These stews traditionally consist of (rapini)grelos,and/or potatoes, tomatoes, peri-peri, bell peppers, parsley, garlic, onions, pennyroyal, and in some regions, coriander.
Riverlampreyandeelsare considered fresh water delicacies. TheCoimbraandAveiroregions of central Portugal, are renowned for eel stewsand lamprey seasonal dishes and festivals.Arganil and Penacova have popular dishes such asArroz de LampreiaorLampreia à Bordalesa.
Sardines used to be preserved inbrinefor sale in rural areas. Later, sardine canneries developed all along the Portuguese coast.Ray fishis dried in the sun inNorthern Portugal.Cannedtunais widely available inContinental Portugal. Tuna used to be plentiful in the waters of theAlgarve. They were trapped in fixed nets when they passed the Portuguese southern coast on their way to spawn in the Mediterranean, and again when they returned to the Atlantic. Portuguese writerRaul Brandão, in his bookOs Pescadores, describes how the tuna was hooked from the raised net into the boats, and how the fishermen would amuse themselves riding the larger fish around the net. Fresh tuna, however, is usually eaten in Madeira and the Algarve where tuna steaks are an important item in local cuisine. Canned sardines or tuna, served with boiled potatoes, black-eyed peas, collard greens and hard-boiled eggs, constitute a convenient meal when there is no time to prepare anything more elaborate.
Eating meat andpoultryon a daily basis was historically a privilege of the upper classes.Porkandbeefare the most common meats in the country. Meat was a staple at the nobleman's table during theMiddle Ages. A Portuguese Renaissance chronicler,Garcia de Resende, describes how an entrée at a royal banquet was composed of a whole roastedoxgarnished with a circle ofchickens. A common Portuguese dish, mainly eaten in winter, iscozido à portuguesa, which somewhat parallels theFrenchpot-au-feuor theNew England boiled dinner. Its composition depends on the cook's imagination and budget. An extensive lavish cozido may include beef, pork,salt pork, several types ofcharcutaria(such as curedchouriço,morcela e chouriço de sangue,linguiça,farinheira, etc.), pig's feet,cured ham, potatoes, carrots,turnips,  cabbage and rice. This would originally have been a favourite food of the affluent farmer, which later reached the tables of the urban bourgeoisie and typical restaurants.
Tripasà moda doPorto(tripewith white beans) is said to have originated in the 14th century, when the Castilians laid siege to Lisbon and blockaded theTagusentrance. The Portuguese chroniclerFernão Lopesdramatically recounts how starvation spread all over the city.Food pricesrose astronomically, and small boys would go to the former wheat market place in search of a few grains on the ground, which they would eagerly put in their mouths when found. Old and sick people, as well as prostitutes, or in short anybody who would not be able to aid in the city's defence, were sent out to the Castilian camp, only to be returned to Lisbon by the invaders. It was at this point that the citizens of Porto decided to organize a supply fleet that managed to slip through the river blockade. Apparently, since all available meat was sent to the capital for a while, Porto residents were limited to tripe and other organs. Others claim that it was only in 1415 that Porto deprived itself of meat to supply the expedition thatconquered the city of Ceuta. Whatever the truth may be, since at least the 17th century, people from Porto have been known astripeirosor tripe eaters. Another Portuguese dish with tripe isdobrada.
Nowadays, the Porto region is equally known for the toasted sandwich known as afrancesinha(meaning "Frenchie").
Many other meat dishes feature in Portuguese cuisine. In theBairradaarea, a famous dish isLeitão à Bairrada[pt](roastedsuckling pig). Nearby, another dish,chanfana(goatslowly cooked in red wine, paprika and white pepper) is claimed by two towns,Miranda do Corvo("Capital da Chanfana")andVila Nova de Poiares("Capital Universal da Chanfana").Carne de porco à alentejana, fried pork with clams, is a popular dish with some speculation behind its name and its origin as clams would not be as popular inAlentejo, a region with only one sizeable fishing port,Sines, and small fishing villages but would instead have a much popular usage in theAlgarveand its seaside towns. One of the theories as to why the plate may belong to the Algarve is that pigs in the region used to be fed with fish derivatives, so clams were added to the fried pork to disguise the fishy taste of the meat.The dish was used in the Middle Ages to testJewish converts' new Christian faith; consisting of pork and shellfish (two non-kosheritems),Cristãos-novoswere expected to eat the dish in public in order to prove they had renounced the Jewish faith.InAlto Alentejo(North Alentejo), there is a dish made with lungs, blood and liver, of either pork orlamb. This traditional Easter dish is eaten at other times of year as well. A regional, islander dish,alcatra, beefmarinatedin red wine, garlic and spices like cloves and whole allspice, then roasted in a clay pot, is a tradition ofTerceira Islandin theAzores.
The Portuguese steak,bife, is a slice of fried beef or pork marinated in spices and served in a wine-based sauce with fried potatoes, rice, or salad. An egg,sunny-side up, may be placed on top of the meat, in which case the dish acquires a new name,bife com ovo a cavalo(steak with an egg on horseback). This dish is sometimes referred to asbitoque, to demonstrate the idea that the meat only "touches" the grill twice, meaning that it does not grill for too long before being served, resulting in a rare to medium-rare cut of meat. Another variation ofbifeisbife à casa(house steak), which may resemble thebife a cavaloor may feature garnishing, such asasparagus.
Iscas(fried liver) was a favourite request in old Lisbon taverns. Sometimes, they were callediscas com elas, theelasreferring to sautéed potatoes. Smallbeeforpork steaksin a roll (pregosorbifanas, respectively) are popular snacks, often served at beer halls with a large mug ofbeer. In modern days, apregoorbifana, eaten at a snack bar counter, may constitute lunch in itself.Espetada(meat on a skewer) is very popular in the island of Madeira.
Alheira,a yellowish sausage from Trás-os-Montes, traditionally served with fried potatoes and a fried egg, has an interesting story. In the late 15th century, KingManuel of Portugalordered all resident Jews to convert toChristianityor leave the country.
The King did not really want to expel the Jews, who constituted the economic and professional élite of the kingdom, but was forced to do so by outside pressures. So, when the deadline arrived, he announced that no ships were available for those who refused conversion—the vast majority—and had men, women and children dragged to churches for a forced mass baptism. Others were even baptized near the ships themselves, which gave birth to a concept popular at the time:baptizados em pé, literally meaning: "baptized while standing". It is believed that some of theJewsmaintained their religion secretly, but tried to show an image of being good Christians. Since avoiding pork was a tell-tale practice in the eyes of thePortuguese Inquisition, new Christians devised a type of sausage that would give the appearance of being made with pork, but only contained heavily spiced game and chicken. Over time, pork has been added to thealheiras.
Alheira-sausage varieties withPGIprotection status, includeAlheira deVinhaisandAlheira deBarroso-Montalegre.
ChouriçoorChouriça(the latter usually denoting a larger or thicker version) is a distinct sausage and not to be confused with chorizo. It is made (at least) with pork, fat, paprika, garlic, and salt (wine and sometimes pepper also being common ingredients in some regions). It is then stuffed into natural casings from pig or lamb and slowly dried over smoke.The many different varieties differ in color, shape, spices and taste. White pepper, piri-piri, cumin and cinnamon are often an addition in Portuguese ex-colonies and islands. Traditional Portuguese cured chouriço varieties are more meaty, often use red wine and not many spices.Many Portuguese dishes usechouriço, includingcozido à portuguesaandfeijoada.
Farinheirais another Portuguese smoked sausage, which useswheat flouras base ingredient. This sausage is one of the ingredients of traditional dishes likeCozido à Portuguesa.Borba,EstremozandPortalegrefarinheiras all have a "PGI" in the European Union.
Presunto(prosciutto ham) comes in a wide variety in Portugal, the most famous presunto being from theChavesregion. Presunto is usually cut in thin slices or small pieces and consumed as aperitif, tea, or added as ingredient to different dishes.
Several varieties of presunto are protected by European law withprotected designations of origin(PDO) orprotected geographical indication(PGI), such as Presunto de Barrancos or Presunto Bísaro de Vinhais.
Porco bísarois a prized native pig breed in Portugal withPDOstatus.Several products derived from this breed, such as «Bucho de Vinhais», «Chouriço de Ossos de Vinhais» and «Chouriça Doce de Vinhais» also have PGI status.
According to the General Cattle Census on the Continent of the Kingdom of Portugal (1870), "... bísaro is the name given to the tucked-up pig, more or less leggy, with loose ears to distinguish him from the good plump and pernicious pig of the Alentejo". The nameCelticis proposed and used by Sanson to express the antiquity of the race of this type, which was the only one that existed in the regions inhabited by the Celtic people,such as the north of Portugal and Galicia, the former Gaul and the British islands, before the introduction in these countries, of the Asian and Romanesque races.
In 1878, Macedo Pinto described the bísaro pig as an animal belonging to theTypo BizaroorCelta, with the morphological characteristics mentioned above, distinguishing two varieties within the breed, according to the corpulence, color and greater or lesser amount of bristles.
He considered the existence of pigs from 200 to 250 kg of carcass and others between 120 and 150 kg; as for color, he says they are mostly black, also some spotted and those with white fur were called Galegos, as they come from Galicia. Molarinhos were spotted animals that had few bristles and smooth, smooth skin.
The same author also mentions that they are animals of slow and late growth, difficult to fatten (only completing their growth at the age of two), producing more lean meat than fat and accumulating more in the fat than in thick blankets ofbacon.
In 1946, Cunha Ortigosa classifies theBísarabreed, originally from the Celtic family, as one of the three national breeds. When describing the varieties within the breed, in addition toGalegaandBeirôawhich encompasses theMolarinhoandCerdõessubtypes.
Portuguese cold cuts and sausages (charcutariaandenchidos, respectively) have long and varied traditions in meat preparation, seasoning, preservation and consumption: cured, salted, smoked, cooked, simmered, fermented, fried, wrapped, dried. Regional variations in form and flavour, specialities and names also occur. Further pork (and other meats)charcuterieproducts includetoucinho,paio,morcela,beloura,bucho,butelo,cacholeira,maranho, pernil,salpicãoand others.
Chicken,duck,turkey,red-legged partridgeandquailare all elements of Portuguese cuisine. Dishes includefrango no churrasco(chicken onchurrasco), chickenpiri-piri,cabidelarice,canja de galinha, andarroz de pato(duck rice), among others.
Turkeyswere only eaten for Christmas or on special occasions, such as wedding receptions or banquets. Until the 1930s, farmers from the outskirts of Lisbon would come around Christmastime to bring herds of turkeys to the city streets for sale. Nowadays, mass production in poultry farms makes these meats accessible to all classes.Bifes de peru, turkey steaks, have thus become an addition to Portuguese tables.
Vegetables that are popular in Portuguese cookery include numerouscabbageandcollardvarieties,sprouts(traditionally collected from turnips and different cabbage shoots) tomatoes, onions andpeas. There are manystarchydishes, such asfeijoada, a richblack beanstew with beef and pork, andaçorda, a Portuguese bread soup. Numerous ’’cozido’’ stews are prepared fromkale,white beans,red beans, Catarino and Bragançano,fava beans, black eyed beans. Severalpumpkinslikemeninaandporqueiravarietals, are used in soups and soufflés.One of numerous vegetable and starch rich soups and broths iscaurdoorcaldo à Lavrador, a soup made of cabbage, red beans, potatoes, prosciutto chunks and wheat flour.
Many dishes are served with salads often made from tomato, lettuce, shredded carrots and onion, usually seasoned witholive oilandvinegar. Potatoes and rice are also extremely common in Portuguese cuisine. Soups made from a variety of vegetables,root vegetables, meats and beans are commonly available, one of the most popular beingcaldo verde, made from thinly slicedkale, potato purée, and slices ofchouriço.
Before the arrival ofpotatoesfrom the New World,chestnuts(Castanea sativa) were widely used as seasonal staple ingredients. There is a revival of chestnut dishes, desserts and compotes in Portugal and production is relevant in inland areas of central and northern Portugal.
Other seasonal fruits, nuts and berries such as pears,apples,table grapes, plums, peaches, cherries,sour cherries,melons, watermelons, citrus, figs,pomegranates, apricots, walnuts, pine nuts, almonds, hazelnuts, strawberries, raspberries, blackberries, redcurrant and blueberriesare part of the Portuguese diet. These are consumed naturally or used as desserts, marmalades,compotes, jellies and liqueurs.
There are a wide variety of Portuguese cheeses, made from cow's, goat's or sheep's milk. Usually these are very strongly flavoured and fragrant. Traditional Portuguese cuisine does not include cheese in its recipes, so it is usually eaten on its own before or after the main dishes. TheQueijo da Serra da Estrela, which is very strong in flavour, can be eaten soft or more matured.Serra da Estrelais handmade from fresh sheep's milk andthistle-derivedrennet. In the Azores islands, there is a type of cheese made from cow's milk with a spicy taste, theQueijo São Jorge. Other well known cheeses withprotected designation of origin, such asQueijo de Azeitão,Queijo de Castelo Branco.Queijo mestiço de Tolosa[pt], is the only Portuguese cheese withprotected geographical indicationand is made in the civil parish ofTolosa, part of the municipality ofNisa, which itself has another local variation within thePortalegre District,Queijo de Nisa.
Wine(red, white and "green") is the traditional Portuguese drink, therosévariety being popular in non-Portuguese markets and not particularly common in Portugal itself.Vinho verde, termed "green" wine, is a specific kind of wine which can be red, white or rosé, and is only produced in the northwestern (Minho province) and does not refer to the colour of the drink, but to the fact that this wine needs to be drunk "young". A "green wine" should be consumed as a new wine while a "maduro" wine usually can be consumed after a period of ageing. Green wines are usually slightly sparkling.
Traditionally grown on the schist slopes of the River Douro and immediate tributaries,Port wineis a fortified wine of distinct flavour produced inDouro, which is normally served with desserts.
Alvarinhowhite wines from Minho are also highly sought after.
Vinho da Madeira, is a regional wine produced inMadeira, similar tosherry.
From thedistillationof grape wastes from wine production, this is then turned into a variety ofbrandies(calledaguardente, literally "burning water"), which are very strong-tasting. 
Typical liqueurs, such asLicor BeirãoandGinjinha, are very popular alcoholic beverages in Portugal. In the south, particularly the Algarve, a distilled spirit calledmedronho, which is made from the fruit of thestrawberry tree.
Beerwas already consumed in Pre-Roman times, namely by theLusitanianswho drank beer much more than wine. The Latinised word ‘cerveja’ (from cerevisia < cervesia) derives from an older Celtic term used in Gaul.During the Reconquista, many knights from Northern Europe preferred beer to the local wine.The ‘Biergarten’ culture, calledCervejariain Portugal, is widespread in all regions and several local brands are popular with locals and visitors alike. Lisbon has a Beer Museum focusing on Portuguese and Lusophone countries' beer traditions.
Portuguese sweets have had a large impact on the development of Western cuisines. Many words likemarmalade,caramel,molassesandsugarhave Portuguese origins.
The Portuguesesponge cakecalledpão de ló[pt]is believed to be based on the 17th century French recipepain de lof, which in turn derived from Dutch "loef".The French eventually called their cakeGenoise.
Probably the most famous of the Portuguese patisseries are thepastéis de nata, originally known asPastéis de Belémin the Lisbon district with the same name in the early nineteenth century. It is unclear when and where the recipe was first started. 
Monks of the military-religiousOrder of Christlived in a church on the same location and provided assistance to seafarers in transit since the early fourteenth century, at least.
TheHouse of Avizand theJerónimos Monasteryfollowed, the monastery lastly being occupied by theHieronymitemonks. Following the 1820 liberal revolution, events led to the closure of all monastic orders. ThePastéis de Belémwere first commercialised just outside the Jerónimos monastery by people who had lost their jobs there. The original patisserie, adjacent to the monastery still operates today.This pastry is now found worldwide, it is known in the UK by its original name or also asPortuguese custard tart. In 2011, the Portuguese public voted on a list of over 70 national dishes. Eventually naming the pastel de nata one of the seven wonders of Portuguese gastronomy.
Many of the country's typicalpastrieswere created in theMiddle Agesmonasteries bynunsandmonksand sold as a means of supplementing their incomes. The names of these desserts are usually related to monastic life;barriga de freira(nun's belly),papos d’anjo(angel's double chin), andtoucinho do céu(bacon from heaven). 
For that reason, they are often referred to asdoçaria conventualorreceitas monásticas(monastic recipes).Their legacy dates back to the 15th century when sugar from overseas became easier to access by all classes. Nuns at the time, were often young nobles who inherited knowledge from their households and developed recipes. These recipes were passed and perfected from generation to generation, usually within the secrecy of convents. Many of today's Portuguese desserts originated in convents and monasteries.
TheAndalusianinfluence in Southern Portugal can be found in sweets that incorporate figs, almonds and honey, namely theAlgarvemarzipancolourful sweets,or the almond tuiles, known astelhas d’amêndoa.
Most towns have a local specialty, usually egg or cream-based pastry. Some examples areleite-creme(a dessert consisting of an eggcustard-base topped with a layer of hardcaramel, a variant of creme brûlée) andpudim flã.
Other very popular pastries found in most cafés, bakeries and pastry shops across the country are theBola de Berlim, theBolo de arroz, and theTentúgal pastries.
Doce de gila(made fromchilacayote squash), wafer paper, and candied egg threads calledfios de ovosor angel hair.
Portugal formerly hada large empireand the cuisine has been influenced in both directions. Other Portuguese influences reside in the Chinese territory ofMacau(Macanese cuisine) and territories who were part of thePortuguese India, such asGoaorKerala, wherevindalho(a spicycurry), shows the pairing of vinegar, chilli pepper and garlic.
The Persian orange, grown widely insouthern Europesince the 11th century, was bitter. Sweet oranges were brought fromIndiato Europe in the 15th century by Portuguese traders. Some Southeast Indo-European languages name theorangeafter Portugal, which was formerly its main source of imports.
Examples areAlbanianportokall,Bulgarianportokal[портокал],Greekportokali[πορτοκάλι],Persianporteghal[پرتقال], andRomanianportocală. InSouth Italian dialects(Neapolitan), the orange is namedportogalloorpurtualle, literally "the Portuguese ones". Related names can also be found in other languages:TurkishPortakal,Arabical-burtuqal[البرتقال],Amharicbirtukan'’ [ብርቱካን], andGeorgianphortokhali[ფორთოხალი].
The Portuguese imported spices, such as cinnamon (Cinnamomum verum) now liberally used in its traditional desserts and savoury dishes, from Asia.
The Portuguese"canja",chicken soupmade with pasta or rice, is a popular food therapy for the sick, which shares similarities with the Asiancongee, used in the same way, indicating it may have come from the East.
In 1543, Portuguese trade ships reachedJapanand introduced refined sugar, valued there as a luxury good.Japanese lordsenjoyed Portuguese confectionery so much it was remodelled in the now traditional Japanesekonpeitō(candy),kasutera(sponge cake), andkeiran somen(the Japanese version of Portuguese "fios de ovos", also popular inThai cuisineunder the name of "kanom foy tong"),creating theNanban-gashi, or "New-StyleWagashi". During thisNanban tradeperiod,tempura(resembling Portuguesepeixinhos da horta) was introduced to Japan by early Portuguese missionaries.
Teawas made fashionable in England in the 1660s after the marriage ofKing Charles IIto the Portuguese princessCatherine of Braganza(Catarina De Bragança), who brought her liking for tea, originally from the colony ofMacau, to the court.When Catherine relocated up north to join King Charles, she is said to have packed loose-leaf tea as part of her personal belongings; it would also have likely been part of her dowry.
Queen Catherine also introducedmarmaladeto the English and made the habit of eating with a fork a part of the court's table etiquette.
All over the world, Portuguese immigrants influenced the cuisine of their new "homelands", such asHawaiiand parts ofNew England.Pão doce(Portuguese sweet bread),malassadas,sopa de feijão(bean soup), and Portuguese sausages (such aslinguiçaandchouriço) are eaten regularly in the Hawaiian islands by families of all ethnicities. Similarly, the "papo-seco" is a Portuguese bread roll with an open texture, which has become a staple of cafés inJersey, where there is a substantial Portuguese community.
InAustraliaandCanada, variants of "Portuguese-style" chicken, sold principally infast foodoutlets, have become extremely popular in the last two decades.Offerings include conventional chicken dishes and a variety of chicken and beef burgers. In some cases, such as "Portuguese chicken sandwiches", the dishes offered bear only a loose connection to Portuguese cuisine, usually only the use of "piri-piri sauce" (a Portuguese sauce made withpiri piri).
The Portuguese had a major influence onAfrican cuisineand vice versa. They are responsible for introducingcornin the African continent. In turn, theSouth Africanrestaurant chainNando's, among others, have helped diffusing Portuguese cuisine worldwide, in Asia for example, where theEast Timorese cuisinealso received influence.
In the 18th centuryMadeira winebecame extremely popular inBritish America. Barrel-aged Madeira especially was a luxury product consumed by wealthy European colonists. The price continued to rise from £5 at the start of the 18th century to £43 by the early 19th century. It was even served as a toast during theFirst Continental Congressin 1775.
Madeira was an important wine in the history of the United States of America.No wine-quality grapes could be grown among the 13 colonies, so imports were needed, with a great focus on Madeira.One of the major events on the road to revolution in which Madeira played a key role was the seizure ofJohn Hancock's sloop theLibertyon 9 May 1768 by British customs officials. Hancock's boat was seized after he had unloaded a cargo of 25 casks (3,150 gallons) of Madeira wine, and a dispute arose over import duties. The seizure of theLibertycaused riots to erupt among the people ofBoston.
Madeira wine was a favorite of Thomas Jefferson afterGeorge Wytheintroduced him to it.It was used to toast The Declaration of Independence andGeorge Washington,Betsy Ross,Alexander Hamilton,Benjamin Franklin, andJohn Adamsare also said to have appreciated the qualities of Madeira. The wine was mentioned in Benjamin Franklin's autobiography. On one occasion, Adams wrote to his wife, Abigail, of the great quantities of Madeira he consumed while a Massachusetts delegate to the Continental Congress. A bottle of Madeira was used by visiting Captain James Server to christen the USSConstitutionin 1797. Chief Justice John Marshall was also known to appreciate Madeira, as did his fellow justices on the early U.S. Supreme Court.