National
The regional cuisines of Portugal and their connections across the Atlantic, Africa and Asia. Not one homogeneous cuisine.
Languages: Portuguese
Norwegian and Icelandic klippfisk supplied the Portuguese bacalhau trade; the dishes are Portuguese.
Portuguese contact is documented. Brazilian cuisine is not Portuguese cuisine.
Garlic pork is Madeiran carne de vinha dโalhos remade in Guyana, and is now Christmas food across every Guyanese community.
Three centuries of Portuguese rule, the language, and the bacalhau, wheat and conventual sweet traditions โ which is one layer of three, not the whole.
Bean-and-pork stews are widespread in Portugal and Europe; the popular account deriving feijoada from the scraps given to enslaved people is rejected by most food historians. Both readings are recorded.
Portuguese and Azorean whaling and fishing migration into New Bedford and Fall River โ kale soup, linguiรงa, malasadas.
Madeiran migration; the panaderรญas and abastos are still largely Portuguese-run.
Portuguese migration from the 1960s reshaped the food of the industrial south and of the country.
No recipes are filed under this cuisine yet.