Caldeirada

Caldeirada (Portuguese deme bʋɔŋbʋ puoŋ: [kaldɐjˈɾaðɐ, kɐwdejˈɾadɐ]) ɩɛ Portugal nɩŋ Spain saaju lɔmbo gɔɔ jieŋa baŋ boɔna ka Galician jɩɛrɩ ŋa baŋ maŋ dɩ jɩma, naanyue, anɩŋ bʋŋ-jaanɩ a maalɩ nɩŋ.Ilí Lacerda, The Secrets of Portuguese Cookery (2009), p. 45.María José Sevilla, Life and Food in the Basque Country (New Amsterdam Books, 1998), p. 66. Jɩŋ-nyɔgɩha jɩɛrɩ, jie jaa nɩŋ bɩ la nɩ baŋ maŋ maalaa bojuŋ a jɩma ba maŋ yi taa.Jean Anderson, Food of Portugal (HarperCollins, 1994), p. 112.

Caldeirada neŋ jima jɛ jaane maŋ yie taa awa French bouillabaisse, Greek kakavia, Spanish zarzuela, and Italian cacciucco.William Black, Al Dente: The Adventures of a Gastronome in Italy (Transworld, 2004), p. 63.

Gaŋ sɛora kaŋa aŋ maŋ sɛora sɩɩmaa yɛla sɛo yɛŋ ka ana sɩɩmaa ŋa taree jiŋ gbama nɩŋ kpãã aŋ maŋ siŋtaa, aneŋ jima ŋa teŋ boɔna ka "shellfish" awa "clams" neŋ "mussels", aneŋ "squid" bee "octopus" meŋ. Ana sɩɩmaa ŋa maŋ taree jiŋ kpãã ayi awa mackerel, swordfish, bee tuna) aneŋ jiŋ gbama awa whitefish, (cod, monkfish, hake, flounder, aneŋ haddock), a paahi shrimp, mussels aŋ be shell, aneŋ squid.

Ka a gaŋ sɛora kaŋa meŋ la sɛo ka caldeirada ɩɛ ama meŋ "conger eel, angel shark, sea bass bee sea bream, red gurnard, sardines, ray, shrimp, aneŋ clams."

Ka gaŋ sɛora kaŋa meŋ sɛo ka a soŋ la neŋyeni maŋ di ana sɩɩmaa ŋa awa 11 ounce, maahibu poɔŋ. A sɩɩmaa ŋa buuhu mine la vaare (awa naanyuulee, albasa, samaaŋ bɛgenuu, aneŋ kɔmbie bee kɔmbi kɔnkɔ); spices (awa yaaruŋ neŋ samaaŋ sagelaa, bay vaahuu, coriander, parsley, paprika, samaaŋ piɛlaa aneŋ oregano); aneŋ a bommaanihi ŋa .eŋ(awa vermicelli, olive kpãã, allspice, port dãã, dãã piɛlaa, aneŋ whisky bee brandy dãã). A sɩɩŋ maaniba mine ba paaha yaaruŋ ka ba ananso la ka "shellfish" brininess taree yaaruŋ.

Brazil dɛme aŋ ɩ nuba ka Portugal dɛme kaara meŋ bamee ana sɩɩmaa, ka ba mine maŋ bihihu ka "aromatic chowder" aŋ ɩ bulee jima aneŋ coriander.David Quammen, The Song of the Dodo: Island Biogeography in an Age of Extinctions (Simon & Schuster, 2011), p. 469.

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