Portugal, offilicially República Portuguesa (the Portuguese Republic) is a Parliamentary Democracy on the Atlantic coast of the Iberian peninsula, situated in the region of Europe that the United Nations defines as 'Southern Europe'.Lisbon is the capital (and largest) city and Portuguese is the official language (though Mirandese is a recognized regional language). The original inhabitants of Portugal were Celtic and Lusitanian peoples and the region was brought into the Roman Empire during the second century BCE.
After the fall of Rome, the region was colonized and ruled by the Germanic peoples, particularly the Suebi and Visigoths until the 8th Century when the Muslim Moors conquered the Christian Germanic kingdoms. In the early 1100s, during the Christian Reconquista, Portugal appeared as a kingdom independent of its neighbour, the Kingdom of León and Galicia.
By 1249 Portugal would effectively establish its modern borders by conquering territory from the Moors. By the 15th and 16th centuries Portugal had grown into a dominant maritime power, with an empire that included possessions in Africa, Asia and South America.
Portugal's independence was interrupted between 1580 and 1640. Because the heirless King Sebastian died in battle in Morocco, Philip II of Spain claimed his throne and so became Philip I of Portugal. Although Portugal did not lose its formal independence, it was governed by the same monarch who governed Spain, briefly forming a union of kingdoms. However, in 1640 the Portuguese Restoration War between Portugal and Spain ended the sixty year period of the Iberian Union.
In the 19th century, armed conflict with French and Spanish invading forces and the loss of its largest territorial possession abroad, Brazil, disrupted political stability and potential economic growth.
After the Portuguese Colonial War and the Carnation Revolution coup d'état in 1974, the ruling regime was deposed in Lisbon and the country handed over its last overseas provinces in Africa. Portugal's last overseas territory, Macau, was handed over to China in 1999.
Portugal became a member of the European Union in 1986 and the United Nations (since 1955); as well as a founding member of the Organisation for Economic Co-operation and Development (OECD), North Atlantic Treaty Organization, Comunidade dos Países de Língua Portuguesa (Community of Portuguese Language Countries, CPLP), European Union's Eurozone and is also a Schengen state.
Portugese cuisine is very diverse, ranging from traditional staples such as salt cod and herring through beef, pork, lamb, or chicken to chilli and bell pepper dishes. Indeed, the Portuguese were the first to bring chillies from the New World and to cultivate them extensively. It's thanks to them that piri-piri chillies grow wild in West Africa. The Portuguese also have an independent pastry tradition, based on the Pastéis de Nata (cream custards) of Lisbon and as a whole, the country has a tradition of good food. It should also be noted that the Douro wine region in Portugal is the world's most established wine region.
Piri-piri Chicken Recipe
This is a classic Portuguese dish that, to be authentic, should use the fiery hot piri-piri chillies that the Portuguese also introduced to West Africa (which is why they're also sometimes called African Red Devil chillies). I'm lucky in that I grow my own from seed so I have a fresh supply but you can also buy dried piri-piri chillies from African food stores (just re-constitute in warm water over night before use).
Ingredients:
1 whole chicken cut into 8 serving portions
50g corn flour (cornstarch)
30ml water
For the Marinade:
110g brown sugar
4 cherry tomatoes
125ml white wine
4 piri-piri (or birds' eye) chillies, finely chopped
4 garlic cloves, finely chopped
2 sprigs parsley, finely chopped
1/2 tsp freshly-ground black pepper
Method:
Add all the marinade ingredients to a food processor and purée until smooth before pouring over the chicken pieces. Cover the bowl and refrigerate over night.
The following day, remove the chicken from the marinade, set on a wire rack in a roasting dish and roast in an oven pre-heated to 190°C for about 15 minutes.
Meanwhile, place the remaining marinade in a saucepan and bring to a boil. Reduce to a simmer and continue cooking for 5 minutes. Mix the corn flour and water to a slurry and add to the sauce, stirring all the while.
Strain the sauce then return to the pan and add the chicken. Allow to heat through then tip into a serving bowl.
Serve with rice and crusty bread.
Cozido à portugues
Cozido à portuguesa (Portuguese Meat Stew) is a traditional Portuguese recipe for a beef, bacon and vegetable stew, typicaly served with rice.
I hope you enjoy this classic Portuguese dish.
Ingredients:
900g beef shin
225g bacon joint
2l boiling water
900g small potatoes, peeled
450g carrots, peeled and cut into chunks
450g turnips, peeled and cut into chunks
1 large white cabbage, quartered
1 smoked sausage, sliced
300g rice
Method:
Add the beef and bacon joint to a large pan and cover with water.
Bring to a boil, reduce to a simmer then cover and cook for 2 hours before adding the vegetables. Simmer for 20 minutes then add the sausage and continue simmering until the vegetables are tender (about 20 minutes).
Turn down to the lowest possible simmer then remove 1l of the cooking liquid.
Add the removed liquid to a pan, bring to a boil then add the rice.
Bring to a simmer, cover the pan and cook for about 30 minutes, or until the rice is tender.
To serve, drain the meat stew and pour the broth into warmed soup bowls.
Remove the meat from the bones and shred then arrange on a platter along with the vegetables.
Serve accompanied by the rice.
Caldo Verde
(Green Soup)
Caldo Verde (Green Soup) is a traditional Portuguese recipe for a classic soup of cabbage and spinach with potatoes, onion and chorizo sausage.
Ingredients:
1l water
1 small onion, chopped
4 potatoes, peeled and sliced
90g chorizo slices, diced
1 tbsp olive oil
1/2 tsp sea salt
black pepper, to taste
120g green cabbage, shredded
120g fresh spinach, chopped
Method:
Heat the oil in a pan and use to fry the onion and chorizo for about 5 minutes, or until the onion is soft. Add the cabbage and fry for about 4 minutes, or until just wilted.
Stir-in the potatoes, season with salt and freshly-ground black pepper then pour over the water.
Bring the mixture to a boil, reduce to a simmer and cook for 20 minutes.
Stir-in the spinach at this point and cook for a further 10 minutes.
Ladle into warmed soup bowls and serve.
Portuguese Tomato Sauce Recipe
Ingredients:
60ml olive oil
2 medium Spanish (yellow) onions, thinly sliced
2 large garlic cloves, minced
1 green bell pepper, diced
70g fresh flat-leaf parsley leaves, chopped
2 tins (440g each) chopped plum tomatoes (with juice)
80ml tomato purée
240ml water
120ml red wine
2 tbsp red wine vinegar
4 tsp granulated sugar
1/2 tsp freshly-ground black pepper
3/4 tsp sea salt
1 large bay leaf
1/4 tsp dried thyme
1/4 tsp dried basil, crumbled
1/4 tsp ground cumin
1/4 tsp dried oregano, crumbled
1/4 tsp crushed, dried, piri-piri chillies (or to taste)
Method:
Heat the olive oil in a large pan and use to fry the onions over medium heat for 2 minutes.
Add the garlic and fry, stirring frequently, for 4 minutes more, or until the onions are soft and turning translucent.
Now stir-in the parsley, tomatoes (along with their liquid), tomato purée, water, red wine, red wine vinegar, sugar, along with the herbs, spices and seasonings.
Bring the sauce to a boil and break up the tomato pieces with the back of a spoon.
Reduce to a simmer and cook, uncovered, for 90 minutes, stirring occasionally to prevent sticking. Adjust the seasonings to taste (including the vinegar/sugar balance) and use immediately or allow to cool and store in the refrigerator.
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