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Portuguese Cuisine

Despite the lasting influence it has had on food in such far-away places as Macau and Goa, Portuguese cuisine is hugely underrepresented outside Portugal. Often confused with Spanish cooking, it is, in fact, quite distinct. At its best, Portuguese food is simple ingredients impeccably prepared. Based on regional produce, emphasizing fish, meat, olive oil, tomato, and spices, it features hearty soups, homemade bread and cheeses, as well as unexpected combinations in meat and shellfish. 

For a relatively small nation, Portugal has surprising gastronomic variety. The Estremadura region, with Lisbon is famous for its seafood - the fish market at Cascais, just outside the capital, is one of the largest in the country and the production of sausages and cheese in other parts of the country adds another dimension to the national cuisine.

The Algarve, the last region of Portugal to achieve independence from the Moors, and situated on North Africa's doorstep, contributes a centuries-old tradition of almond and fig sweets. 
Portugal has a long tradition of absorbing culinary traditions from other cultures. The age of discovery was propelled by the desire for exotic spices and ever since Vasco da Gama discovered the sea route to India at the turn of the sixteenth century, spices have proved enormously popular. 
Piri-piri, a Brazilian spice transplanted to the former African colonies is used to flavor chicken and shrimp. 
Curry spices from Goa are common seasonings. These spices are typically used very sparingly, adding subtle flavor and depth to dishes. 
It is these influences that have helped make Portuguese food so markedly different from that of other Mediterranean countries and in Lisbon today there are scores of restaurants specializing in the cuisines of the old empire as well as Brazilian-style juice bars, offering drinks and ice-cream made from exotic fruits.
If there is one thing that typifies traditional Portuguese food, however, it is fish. From the common anchovy to swordfish, sole, sea bream, bass and salmon, markets and menus reveal the full extent of Portugal's love affair with seafood. In Portugal, even a street-bought fish burger is filled with flavor.
Bacalhau, salted cod, is the Portuguese fish and said to be the basis for some 365 recipes, one for each day of the year. Two dishes are particularly notable. Bacalhau à Gomes de Sá, essentially a casserole of cod, potatoes and onion, is an Oporto specialty and considered perhaps Portugal's greatest bacalhau recipe. From Estremadura comes bacalhau á bràs, scrambled eggs with salted cod, potatoes and onions. 
Shellfish, including clams (amêijoas) and mussels (mexilhões) are of high quality. Crab and squid are often stuffed, and lulas recheadas à lisbonense (stuffed squid Lisbon-style) is a great example of Portuguese seafood. Visitors to Lisbon can find traditional shops by the docks selling snails (caracóis). 
There are plenty of options for the meat-lover too. Espetada, grilled skewers of beef with garlic, is popular, as is suckling pig (leitão). Cozido à portuguesa, a one-dish meal of beef, pork, sausage and vegetables, reflects the resourcefulness of traditional cooking. A rather more unusual combination is the pork and clams of porco à alentejana (pork Alentejo-style). Pork is also cooked with mussels na cataplana, with the wok-like cataplana sealing in the flavors. 
Meanwhile, the city of Oporto boasts tripa à moda do Porto (Oporto-style tripe), supposedly a legacy from the days of Prince Henry the Navigator, when the city was left with nothing but tripe after providing the Infante's ships with food. To this day Oporto natives are known as tripeiros, or tripe-eaters. 
Broiled chicken (frango grelhado), seasoned with piri-piri, garlic, and olive oil is one of the few things that has made its mark outside Portugal, where it can be found in cities with a large Portuguese population. The highly aromatic piri-piri chicken is often served in Portuguese restaurants. 
Soups are an integral part of traditional cuisine, with all kinds of vegetables, fish and meat used to create a variety of soups, stews and chowders. 
Caldo verde (literally green broth), made from a soup of kale-like cabbage thickened with potato and containing a slice of salpicão or chouriço sausage, originated from the northern province of Minho but is now considered a national dish. 
Along with canja de galinha (chicken broth), caldo verde is a filling, comforting and ubiquitous favorite. For the more adventurous, caldeirada de lulas à madeirense (squid stew Madeira-style) features a characteristically Portuguese combination of seafood, curry and ginger. 

Another typical dish is the açorda where vegetables or shellfish are added to thick rustic bread to create a 'dry' soup. 
Those with a sweet tooth will appreciate the fact that one of Portugal's best-kept culinary secrets is its vast and distinctive range of desserts, cakes and pastries. 
A staple of restaurant menus is chocolate mousse - richer, denser and smoother than foreign versions, while other favorites include arroz doce, a lemon and cinnamon-flavored rice pudding. The most famous sweets, however, are the rich egg-yolk and sugar-based cakes, influenced by Moorish cooking and perfected by Guimerães nuns in the sixteenth century. For a uniquely Portuguese experience pasteleria (or confeitaria) serve many varieties of cakes and other confections, as well as savory delicacies like bolinhas de bacalhau, cod balls. The Antiga Confeitaria de Belém, where the legendary pastéis de nata, delicious custard-filled tarts, are baked, is a Lisbon highlight. Nearby Sintra has its own traditional pastry, queijadas de Sintra (a type of cheese tart), which street vendors sell in packs of six. 
The Portuguese attitude to food is simple and imaginative, traditional and inventive. Above all, enjoying good food and the social aspects of eating out is an esteemed part of everyday life. From informal cafes to world-class restaurants, all budgets and occasions are catered for. Tiny cafes and tascas, often no more than holes in the wall, abound. The opportunity to sample this largely unknown cuisine in all its variety is one of the real rewards of visiting Portugal.