Side, Snack, Appetizer

Achar

A south asian pickle, also known as avalehikā, pachchadi, achaar (sometimes spelled as aachaar), athaanu, loncha, oorugaai, or aavakaai is a pickled food, native to the indian subcontinent, made from a variety of vegetables and fruits, preserved in brine, vinegar, or edible oils along with various indian spices.

Main

Açorda

Açorda is a typical portuguese dish composed of thinly sliced bread with garlic, finely chopped coriander, olive oil, vinegar, water, white pepper, salt and poached eggs. throughout portugal, açordas have significant variations, most notably in the alentejo, where an açorda, also called açorda alentejana, can be considered a soup, whereas in other regions of portugal it has a consistency similar to a bread paste. other variations can have shrimps or codfish.the eggs are poached in salted water. garlic, coriander and salt are "mashed" into a coarse paste, olive oil and vinegar are added in and then the mixture is poured over the bread. the eggs are then placed over the bread and the water used to poach them, with chicken stock, is poured over. the açorda is then left to steam for a few minutes. the final dish usually has a bright green flare.

Main

Açorda de marisco

Bread and seafood stew, may be cooked in a bread bowl

Main

Acorn barnacle

Acorn barnacle and acorn shell are vernacular names for certain types of stalkless barnacles, generally excluding stalked or gooseneck barnacles. as adults they are typically cone-shaped, symmetrical, and attached to rocks or other fixed objects in the ocean. members of the barnacle order balanomorpha are often called acorn barnacles. in addition, several species of barnacles are specifically called by the common name "acorn barnacle", including: balanus glandula, common acorn barnacle balanus nubilus, giant acorn barnacle chthamalus antennatus, acorn barnacle megabalanus coccopoma, titan acorn barnacle megabalanus tintinnabulum, titan acorn barnacle paraconcavus pacificus, red-striped acorn barnacle semibalanus balanoides, northern acorn barnacle

Side, Snack, Appetizer

Afonso sauce

Onions, garlic, chili peppers and parsley in olive oil, serve with limpets

Drink

Aguardente

Aguardiente, in spanish, or aguardente, in portuguese (basque: pattar; catalan: aiguardent; galician: augardente) is a generic term for alcoholic beverages that contain between 29% and 60% alcohol by volume (abv). it originates in the iberian peninsula (portugal and spain), as well as iberian america (spanish- and portuguese-speaking countries of the americas).

Main

Alcatra

Braised beef, made with beef marinated in red wine with garlic, then roasted in a clay pot, also made using pork, chicken

Dessert, Sweet

Alfenim

Small figurines made with sugar, water and vinegar, commonly made during the celebrations of the holy spirit

Side, Snack, Appetizer

Alheira

Alheira (portuguese pronunciation: [ɐˈʎejɾɐ]) is a type of portuguese sausage, made with meats (usually pork, veal, duck, chicken, quail or rabbit) and bread. although alheira derives from alho (garlic) and was once used to describe any sausage seasoned with it, not all present-day alheiras contain garlic, though it is still a common ingredient. the type of sausage that became known as "alheira" was invented by the jews of portugal, who in 1497 were given the choice of either being expelled from the country or converting to christianity. those conversos who remained and secretly retained their beliefs avoided eating pork, forbidden in judaism; this put them at risk of being noticed not to hang sausages, traditionally made of pork, in their fumeiros (smokehouses). as a way to avoid attracting the attention of the portuguese inquisition or in rural areas the portuguese christians, they began to make sausages from other meats such as poultry and game, mixed with bread for texture. with time, the dish spread to the remaining population and became an example of typical portuguese cuisine, though nowadays its preparation is no longer strictly guided by jewish dietary precepts. alheiras were traditionally grilled or roasted and served with boiled vegetables. nowadays they are often fried and served accompanied by french fries and a fried egg. they are often one of the cheapest items on restaurant menus, although those made with game can be expensive. although alheiras are typically associated with the city of mirandela, the regions of beira alta and trás-os-montes are also famous for their alheiras. varieties with pgi protection status include alheira de vinhais and alheira de barroso-montalegre.

Main

Amberjack

Amberjacks are atlantic and pacific fish in the genus seriola of the family carangidae. they are a game fish, most often found in the warmer parts of the oceans. there are many variations of amberjack, including greater amberjack (atlantic), lesser amberjack (atlantic), almaco jack (pacific), yellowtail (pacific), and the banded rudderfish (atlantic). though most of the seriola species are considered "amberjacks", the species seriola hippos (samson fish) is not.

Main

Amêijoas à bulhão pato

Bulhão pato clams in a wine, butter, herb and garlic sauce

Side, Snack, Appetizer

Ananás

The pineapple (ananas comosus) is a tropical plant with an edible fruit; it is the most economically significant plant in the family bromeliaceae. the pineapple is indigenous to south america, where it has been cultivated for many centuries. the introduction of the pineapple to europe in the 17th century made it a significant cultural icon of luxury. since the 1820s, pineapple has been commercially grown in greenhouses and many tropical plantations. pineapples grow as a small shrub; the individual flowers of the unpollinated plant fuse to form a multiple fruit. the plant is normally propagated from the offset produced at the top of the fruit, or from a side shoot, and typically mature within a year.

Dessert, Sweet

Ananas caramelizado

Caramelized pineapple

Side, Snack, Appetizer

Ananás dos Açores

Pineapples grown on são miguel island, azores, portugal

Main

Anchovy

An anchovy is a small, common forage fish of the family engraulidae. most species are found in marine waters, but several will enter brackish water, and some in south america are restricted to fresh water.more than 140 species are placed in 17 genera; they are found in the atlantic, indian and pacific oceans, and in the black sea and the mediterranean sea. anchovies are usually classified as oily fish.

Drink

Angelica

Liquor

Side, Snack, Appetizer

Arroz

Rice is the seed of the grass species oryza sativa (asian rice) or less commonly oryza glaberrima (african rice). the name wild rice is usually used for species of the genera zizania and porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of oryza. as a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population, especially in asia and africa. it is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. there are many varieties of rice and culinary preferences tend to vary regionally. the traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. this simple method requires sound irrigation planning but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. while flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil. rice, a monocot, is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. however, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems. although its parent species are native to asia and certain parts of africa, centuries of trade and exportation have made it commonplace in many cultures worldwide. production and consumption of rice is estimated to have been responsible for 4% of global greenhouse gas emissions in 2010.

Main

Arroz de lapas

Rice and limpets

Main

Arroz de marisco

Rice and seafood

Main

Arroz de pato

Rice with duck

Dessert, Sweet

Arroz doce

Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla and raisins. variants are used for either desserts or dinners. when used as a dessert, it is commonly combined with a sweetener such as sugar. such desserts are found on many continents, especially asia where rice is a staple. some variants are thickened only with the rice starch; others include eggs, making them a kind of custard.

Side, Snack, Appetizer

Arrufadas

Sweet yeasted rolls

Breakfast

Arrufadas

Sweet yeasted rolls

Main

Assado

Assado is a roasted fish dish in portugal served with a portuguese sausage (linguiça or chouriço), chopped bacon or presunto, and chopped onions. the two most common fish used are salmon and cod.

Main

Atlantic wreckfish

The atlantic wreckfish, (polyprion americanus), also known as the stone bass or bass grouper, is a marine, bathydemersal, and oceanodromous ray-finned fish in the family polyprionidae. it has a worldwide, if disjunct, distribution in the atlantic, pacific and indian oceans.

Main

Bacalhau

Bacalhau (portuguese pronunciation: [bɐkɐˈʎaw]) is the portuguese word for cod and—in a culinary context—dried and salted cod. fresh (unsalted) cod is referred to as bacalhau fresco (fresh cod).

Main

Bacalhau à brás

Bacalhau à brás (portuguese pronunciation: [bɐkɐˈʎaw a bɾaʃ], meaning cod à brás) is a portuguese dish made from shreds of salted cod (bacalhau), onions and thinly chopped (matchstick-sized) fried potatoes, all bound with scrambled eggs. it is usually garnished with black olives and sprinkled with fresh parsley. the origin of the recipe is uncertain, but it is said to have originated in bairro alto, an old quarter of lisbon. the name "brás" (or sometimes braz, blaise in english) is supposedly the name of its creator. the "à brás" technique is often used with other ingredients, such as vegetables, chicken, and mushrooms.

Main

Bacalhau com broa

Cod baked with a cornbread crust

Main

Bacalhau com natas

Bacalhau com natas (literally "cod with cream") is a popular way of cooking salted cod (bacalhau) in portugal. it is an oven-baked dish consisting of layers of bacalhau, onion, diced fried potato and cream, commonly spiced with nutmeg and white pepper. use of dairy such as cream or cheese is not common in traditional portuguese savoury dishes; however, the popularity of this dish—in households and restaurants—make it a classic. the origin of this dish is unclear, but a similar one using cod and cream was invented by chef joão ribeiro in the 1930s.

Main

Bacalhau espiritual

Cod casserole with onions, carrots, garlic and bechamel sauce

Main

Ballan wrasse

The ballan wrasse (labrus bergylta) is a species of marine ray finned fish from the family labridae, the wrasses. it is found in the eastern atlantic ocean, where it inhabits rocky areas. like many wrasse species, it is a protogynous hermaphrodite—all fish start life as females, and some dominant fish later become males. it is used as a food fish in some areas and it is also finding use as a cleaner fish in the aquaculture of atlantic salmon (salmo salar) in northwestern europe.

Drink

Beer

Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after water and tea. it is produced by the brewing and fermentation of starches, mainly derived from cereal grains—most commonly from malted barley, though wheat, maize (corn), rice, and oats are also used. during the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer. most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent. other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops. in commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation.some of humanity's earliest known writings refer to the production and distribution of beer: the code of hammurabi included laws regulating beer and beer parlours, and "the hymn to ninkasi", a prayer to the mesopotamian goddess of beer, served as both a prayer and as a method of remembering the recipe for beer in a culture with few literate people.beer is distributed in bottles and cans and is also commonly available on draught, particularly in pubs and bars. the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries. the strength of modern beer is usually around 4% to 6% alcohol by volume (abv), although it may vary between 0.5% and 20%, with some breweries creating examples of 40% abv and above.beer forms part of the culture of many nations and is associated with social traditions such as beer festivals, as well as a rich pub culture involving activities like pub crawling, pub quizzes and pub games. when beer is distilled, the resulting liquor is a form of whisky.

Drink

Bica

Bica is the term commonly used in certain areas of portugal for a "café" (coffee in portuguese) that is similar to espresso, but extracted to a greater volume than its italian counterpart (akin to a lungo in italy) and a little bit smoother in taste, due to the portuguese roasting process being slightly lighter than the italian one. in almost all regions in portugal, it is simply called 'um café' (a coffee in portuguese) and always served in a demitasse cup. the name bica originates from the way the coffee flows, falling from the espresso machine to the cup on the tray, an analogy with a water spring or fountain, both can also be called bica in portuguese.

Main

Bifana

Pork sandwich

Main

Bife

A steak, also sometimes called "beef steak", is a meat generally sliced across the muscle fibers, potentially including a bone. it is normally grilled, though it can also be pan-fried. steak can also be cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers. besides cattle, steaks are also often cut from other animals, including bison, camel, goat, horse, kangaroo, sheep, ostrich, pigs, reindeer, turkey, deer, and zebu, as well as various types of fish, especially salmon and large fish such as swordfish, shark, and marlin. for some meats, such as pork, lamb and mutton, chevon, and veal, these cuts are often referred to as chops. some cured meat, such as gammon, is commonly served as steak. grilled portobello mushroom may be called mushroom steak, and similarly for other vegetarian dishes. imitation steak is a food product that is formed into a steak shape from various pieces of meat. grilled fruits such as watermelon have been used as vegetarian steak alternatives. exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak cut from the plate, the flank steak cut from the abdominal muscles, and the silverfinger steak cut from the loin and including three rib bones. in a larger sense, fish steaks, ground meat steaks, pork steak, and many more varieties of steak are known.

Dessert, Sweet

Biscoito

Butter cookie

Dessert, Sweet

Biscoitos de orelha

Triangle shaped cookies, a specialty of santa maria island

Drink

Black tea

Black tea, also translated to red tea in various east asian languages, is a type of tea that is more oxidized than oolong, yellow, white and green teas. black tea is generally stronger in flavour than other teas. all five types are made from leaves of the shrub (or small tree) camellia sinensis, though camellia taliensis is also rarely used.two principal varieties of the species are used – the small-leaved chinese variety plant (c. sinensis var. sinensis), used for most other types of teas, and the large-leaved assamese plant (c. sinensis var. assamica), which was traditionally mainly used for black tea, although in recent years some green and white teas have been produced. first originating in china, the beverage's name there is hong cha (chinese: 紅茶, "red tea") due to the color of the oxidized leaves when processed appropriately. today, the drink is widespread throughout east and southeast asia, both in consumption and harvesting, including in indonesia, japan, korea and singapore. similar variants are also available in south asian countries. while green tea usually loses its flavour within a year, black tea retains its flavour for several years. for this reason, it has long been an article of trade, and compressed bricks of black tea even served as a form of de facto currency in mongolia, tibet and siberia well into the 19th century.

Main

Bluefish bream

Bream ( (listen) ) are species of freshwater and marine fish belonging to a variety of genera including abramis (e.g., a. brama, the common bream), acanthopagrus, argyrops, blicca, brama, chilotilapia, etelis, lepomis, gymnocranius, lethrinus, nemipterus, pharyngochromis, rhabdosargus, scolopsis, or serranochromis. although species from all of these genera are called "bream", the term does not imply a degree of relatedness between them. fish termed "bream" tend to be narrow, deep-bodied species. the name is a derivation of the middle english word breme, of old french origin. the term sea bream is sometimes used for gilt-head bream (sparus aurata), (orata in italy, dorada in spain) or porgies (both family sparidae) or pomfrets (family bramidae) .

Main

Blue jack mackerel

The blue jack mackerel (trachurus picturatus) is a species of mackerel-like fish in the family carangidae. their maximum reported length is 60 cm, with a common length of 25 cm. they are coastal fish found at depths to 370 m off the bay of biscay to south morocco and the western mediterranean.

Dessert, Sweet

Bolo de banana

Upside-down plantain or banana cake

Dessert, Sweet

Bolo de bolacha

A no-bake cake made with stacked maria cookies

Dessert, Sweet

Bolo de milho

Sweet cornmeal cake

Side, Snack, Appetizer

Bolo de Sertã

Flatbread, made with corn and wheat flours

Breakfast

Bolo de Sertã

Flatbread, made with corn and wheat flours

Side, Snack, Appetizer

Bolo lêvedo

Sweet muffin, looks similar to english muffins

Breakfast

Bolo lêvedo

Sweet muffin, looks similar to english muffins

Dessert, Sweet

Bolo rei

A king cake, also known as a three kings cake, is a cake associated in many countries with epiphany. its form and ingredients are variable, but in most cases a fève (lit. 'fava bean') such as a figurine, often said to represent the christ child, is hidden inside. after the cake is cut, whoever gets the fève wins a prize. modern fèves can be made of other materials, and can represent various objects and people.

Drink

Brandy

Brandy is a liquor produced by distilling wine. brandy generally contains 35–60% alcohol by volume (70–120 us proof) and is typically consumed as an after-dinner digestif. some brandies are aged in wooden casks. others are coloured with caramel colouring to imitate the effect of aging, and some are produced using a combination of both aging and colouring. varieties of wine brandy can be found across the winemaking world. among the most renowned are cognac and armagnac from southwestern france.in a broader sense, the term brandy also denotes liquors obtained from the distillation of pomace (yielding pomace brandy), or mash or wine of any other fruit (fruit brandy). these products are also called eau de vie (which translates to "water of life").

Dessert, Sweet

Brigadeiro

The brigadeiro (portuguese pronunciation: [bɾiga'dejɾu]) is a traditional brazilian dessert. the origin of the dessert is uncertain, but the most common theory is that is was created by a confectioner from rio de janeiro, heloisa nabuco de oliveira, to promote the presidential candidacy of eduardo gomes. it is made of condensed milk, cocoa powder, butter, and chocolate sprinkles covering the outside layer. it is a popular confection throughout the country, especially for festive events. brigadeiros are commonly made at home, and also found in bakeries and snack shops. a brigadeiro is generally shaped into small balls covered in chocolate sprinkles and placed in a small cupcake liner. the mixture may also be poured into a small container, and eaten with a spoon, and this is known as a brigadeiro de colher (literally, "spoon brigadeiro"). brigadeiro can be found now in different countries as a result of brazilian migration. in recent years, flavor and coating variations on the traditional chocolate brigadeiros have become popular. this variation of flavors and easy manipulation of the original dessert lead into a trend of different recipes, such as cakes, tarts, ice cream or even bread.

Side, Snack, Appetizer

Broa

Broa ([ˈbɾow.ɐ] or [ˈbɾo.ɐ]) is a type of corn and rye bread traditionally made in portugal, galicia, angola, mozambique, cape verde and brazil, however in those countries it is more closely related to cornbread and its original recipe from native americans, where it is traditionally seasoned with fennel. broa(mostly not in brazil) is made from a mixture of cornmeal and rye or wheat flour, and is leavened with yeast rather than baking powder or baking soda. the name "broa" comes from the gothic or suebian word brauth that means bread. in portugal, broa de milho is a type of broa listed on the ark of taste. this yeast bread has the rustic flavor and texture that suitably accompanies soups, especially caldo verde, a portuguese soup made with tender kale, potatoes, and chouriço sausages. in the philippines, broa (or broas) traditionally refer to ladyfingers, and not to a type of cornbread. additionally, in guyana, broas are instead a style of sugar cookies (or biscuits), flavored with lime, cinnamon, and nutmeg.

Breakfast

Broa

Broa ([ˈbɾow.ɐ] or [ˈbɾo.ɐ]) is a type of corn and rye bread traditionally made in portugal, galicia, angola, mozambique, cape verde and brazil, however in those countries it is more closely related to cornbread and its original recipe from native americans, where it is traditionally seasoned with fennel. broa(mostly not in brazil) is made from a mixture of cornmeal and rye or wheat flour, and is leavened with yeast rather than baking powder or baking soda. the name "broa" comes from the gothic or suebian word brauth that means bread. in portugal, broa de milho is a type of broa listed on the ark of taste. this yeast bread has the rustic flavor and texture that suitably accompanies soups, especially caldo verde, a portuguese soup made with tender kale, potatoes, and chouriço sausages. in the philippines, broa (or broas) traditionally refer to ladyfingers, and not to a type of cornbread. additionally, in guyana, broas are instead a style of sugar cookies (or biscuits), flavored with lime, cinnamon, and nutmeg.

Main

Cabrito

Cabrito (spanish: [kaˈbɾito] (listen)) is the name in both spanish and portuguese for roast goat kid in various iberian and latin american cuisines.

Main

Caçoila

Stewed pork, traditionally cooked in a clay pot

Drink

Café com cheirinho

Café com cheirinho ("coffee with a scent" in english) or bica com cheirinho is a portuguese coffee with added alcohol (wine, aguardente, bagaço or medronho). occasionally, the spirit can be served on the side. this combination is especially favored during colder seasons, and it is best enjoyed as a digestif. it is also called a "café com música" (coffee with music) in madeira and azores.

Main

Caldeirada

Caldeirada (portuguese pronunciation: [kaɫdɐjˈɾaðɐ], [kɐwdejˈɾadɐ]) is a portuguese and galician (northwestern spain region) fish stew consisting of a wide variety of fish and potatoes, along with other ingredients a fishermen's stew, the dish has been described as "a fish muddle that varies from town to town and depends on what the fishermen have managed to catch."caldeirada is similar to other types of fish stew, such as the french bouillabaisse, greek kakavia, spanish zarzuela and italian cacciucco.one cookbook states that the dish typically consists of "a fifty-fifty mix of lean and oily fish" along with shellfish such as clams and mussels and often squid or octopus as well. this recipe uses two kinds of oily fish (such as mackerel, swordfish, or tuna) and two kinds of lean whitefish, (such as cod, monkfish, hake, flounder and haddock), plus shrimp, mussels in the shell and squid.another cookbook gives as a typical assortment in a caldeirada as conger eel, angel shark, sea bass or sea bream, red gurnard, sardines, ray, shrimp, and clams.another cookbook recommends about 11 ounces of fish per person. other components of the dish include vegetables (such as potatoes, onions, green peppers, tomatoes and tomato purée or tomato paste); spices (such as salt and black pepper, bay leaf, coriander, parsley, sweet and hot paprika, white pepper, oregano) and other ingredients (such as vermicelli, olive oil, allspice, port wine, white wine and whisky or brandy). some recipes do not add salt to caldeirada, because the brininess of the shellfish already adds salt.caldeirada is also known in brazil, a former portuguese colony, where it has been described as an aromatic chowder of river fish and coriander.

Main

Caldeirada

Caldeirada (portuguese pronunciation: [kaɫdɐjˈɾaðɐ], [kɐwdejˈɾadɐ]) is a portuguese and galician (northwestern spain region) fish stew consisting of a wide variety of fish and potatoes, along with other ingredients a fishermen's stew, the dish has been described as "a fish muddle that varies from town to town and depends on what the fishermen have managed to catch."caldeirada is similar to other types of fish stew, such as the french bouillabaisse, greek kakavia, spanish zarzuela and italian cacciucco.one cookbook states that the dish typically consists of "a fifty-fifty mix of lean and oily fish" along with shellfish such as clams and mussels and often squid or octopus as well. this recipe uses two kinds of oily fish (such as mackerel, swordfish, or tuna) and two kinds of lean whitefish, (such as cod, monkfish, hake, flounder and haddock), plus shrimp, mussels in the shell and squid.another cookbook gives as a typical assortment in a caldeirada as conger eel, angel shark, sea bass or sea bream, red gurnard, sardines, ray, shrimp, and clams.another cookbook recommends about 11 ounces of fish per person. other components of the dish include vegetables (such as potatoes, onions, green peppers, tomatoes and tomato purée or tomato paste); spices (such as salt and black pepper, bay leaf, coriander, parsley, sweet and hot paprika, white pepper, oregano) and other ingredients (such as vermicelli, olive oil, allspice, port wine, white wine and whisky or brandy). some recipes do not add salt to caldeirada, because the brininess of the shellfish already adds salt.caldeirada is also known in brazil, a former portuguese colony, where it has been described as an aromatic chowder of river fish and coriander.

Main

Caldo de peixe

Fish and vegetable soup

Main

Camarão

Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs (which is a member of the order decapoda), some of which can be eaten.the term "prawn" is used particularly in the united kingdom, ireland, and commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the fishing industry. shrimp that are present in this category often belong to the suborder dendrobranchiata. in north america, the term is used less frequently, typically for freshwater shrimp. the terms shrimp and prawn themselves lack scientific standing. over the years, the way they are used has changed, and in contemporary usage the terms are almost interchangeable.

Side, Snack, Appetizer

Caracois

A snail is, in loose terms, a shelled gastropod. the name is most often applied to land snails, terrestrial pulmonate gastropod molluscs. however, the common name snail is also used for most of the members of the molluscan class gastropoda that have a coiled shell that is large enough for the animal to retract completely into. when the word "snail" is used in this most general sense, it includes not just land snails but also numerous species of sea snails and freshwater snails. gastropods that naturally lack a shell, or have only an internal shell, are mostly called slugs, and land snails that have only a very small shell (that they cannot retract into) are often called semi-slugs. snails have considerable human relevance, including as food items, as pests, and as vectors of disease, and their shells are used as decorative objects and are incorporated into jewelry. the snail has also had some cultural significance, tending to be associated with lethargy. the snail has also been used as a figure of speech in reference to slow-moving things. the snail is the same or similar shape as the cochlea.

Main

Caril de camarão

Prawn curry

Main

Carne asada

Carne asada is grilled and sliced beef, usually skirt steak, or a flank steak. it is usually marinated then grilled or seared to impart a charred flavor. carne asada can be served on its own or as an ingredient in other dishes. the term carne asada translates literally to "grilled meat"; the english-style dish "roast beef" is called by its english name in spanish, so that each dish has a distinctive name. the term carne asada is used in mexico and central america and refers to the style of grilled meat in those countries. in south america, the term used for grilled meat is asado and it has a different style and preparation.

Main

Carne de porco à alentejana

Carne de porco à alentejana (pork with clams) is one of the most traditional and popular pork dishes of portuguese cuisine. it is a combination of pork and clams, with potatoes and coriander. usually, about 800 g of pork are marinated for some time in white wine, paprika, red pepper paste, chopped garlic, coriander, bay leaf, and salt and white pepper. cumin is often added in northern portugal as well. it is then fried until golden brown, when clams are added and cooked. traditionally, this dish is served with cubed potato fries or baked potatoes. its origin is uncertain, the name would appear to be from alentejo, but this is disputed by some, who give its roots to the algarve. the reason behind it are the clams, who are much more popular in seaside towns rather than places far from the ocean, like the majority of alentejo who only has one sizeable fishing port, sines, and small fishing villages on the coast, and has a mainly meat-based cuisine. it may be an example of fusion cuisine between pork dishes of inner alentejo and seafood dishes of coastal algarve.

Dessert, Sweet

Cavaca

Sweet pastry topped with icing

Main

Cavala

The chub mackerel, pacific mackerel, or pacific chub mackerel (scomber japonicus) is a species of fish in the tuna and mackerel family, scombridae. this species of mackerel closely resembles the atlantic chub mackerel.

Side, Snack, Appetizer

Cebolada

Cebolada is a portuguese onion stew, onion sauce or paste that is prepared with onion as a primary ingredient. versions prepared as a paste may be slow-cooked.

Main

Ceviche

Ceviche, also cebiche, seviche, or sebiche (spanish pronunciation: [seˈβitʃe]) is a south american seafood dish originally from what is the modern day country of peru, typically made from fresh raw fish cured in fresh citrus juices, most commonly lemon or lime. it is also spiced with ají, chili peppers or other seasonings and julienned red onions, salt, and coriander are also added. the name originates from the quechuan word siwichi, which means fresh or tender fish.because the dish is eaten raw, and not cooked with heat, it must be prepared fresh and consumed immediately to minimize the risk of food poisoning. ceviche is often eaten as an appetizer; if eaten as a main dish, it is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, maize, avocado, or cooking banana.the dish is popular in the pacific coastal regions of western south america. the origin of ceviche is ancient incan which today corresponds to the modern day country of peru. the technique of macerating raw fish and meat in vinegar, citrus, and spices (escabeche) was brought to the americas from spain and is linked to the muslim heritage in spanish cuisine. however, archeological records suggest that something resembling ceviche may have been in the western south america as early as two thousand years ago. the dominant position lima held through four centuries as the capital of the viceroyalty of peru allowed for popular dishes such as ceviche to be brought to other spanish administrative provinces in the region, and in time they became a part of local cuisine by incorporating regional flavors and styles.

Drink

Chá Gorreana plantation tea

Drink

Chá Porto Formoso plantation tea

Porto formoso is a civil parish in the municipality of ribeira grande in the portuguese archipelago of the azores. the population in 2011 was 1,265, in an area of 12.79 km².

Dessert, Sweet

Cheese

Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. it comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. during production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. the solid curds are then separated from the liquid whey and pressed into finished cheese. some cheeses have aromatic molds on the rind, the outer layer, or throughout. over a thousand types of cheese exist and are produced in various countries. their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged for. herbs, spices, or wood smoke may be used as flavoring agents. the yellow to red color of many cheeses is produced by adding annatto. other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries. a cheesemonger, or specialist seller of cheeses, may have expertise with selecting the cheeses, purchasing, receiving, storing and ripening them.for a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus mucor miehei, but others have been extracted from various species of the cynara thistle family. non-vegan cheese has a high carbon footprint. cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. cheese is valued for its portability, long shelf life, and high content of fat, protein, calcium, and phosphorus. cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese. hard cheeses, such as parmesan, last longer than soft cheeses, such as brie or goat's milk cheese. the long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable. vacuum packaging of block-shaped cheeses and gas-flushing of plastic bags with mixtures of carbon dioxide and nitrogen are used for storage and mass distribution of cheeses in the 21st century.

Side, Snack, Appetizer

Cheese

Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. it comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. during production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. the solid curds are then separated from the liquid whey and pressed into finished cheese. some cheeses have aromatic molds on the rind, the outer layer, or throughout. over a thousand types of cheese exist and are produced in various countries. their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged for. herbs, spices, or wood smoke may be used as flavoring agents. the yellow to red color of many cheeses is produced by adding annatto. other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries. a cheesemonger, or specialist seller of cheeses, may have expertise with selecting the cheeses, purchasing, receiving, storing and ripening them.for a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus mucor miehei, but others have been extracted from various species of the cynara thistle family. non-vegan cheese has a high carbon footprint. cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. cheese is valued for its portability, long shelf life, and high content of fat, protein, calcium, and phosphorus. cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese. hard cheeses, such as parmesan, last longer than soft cheeses, such as brie or goat's milk cheese. the long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable. vacuum packaging of block-shaped cheeses and gas-flushing of plastic bags with mixtures of carbon dioxide and nitrogen are used for storage and mass distribution of cheeses in the 21st century.

Main

Choquinhos à algarvia

Cuttlefish sautéed with garlic, herbs, spices

Side, Snack, Appetizer

Chouriço

Spicy smoked pork sausage, different from spanish chourizo, commonly served with pav/pao (bread rolls)

Main

Churrasco

Churrasco (portuguese: [ʃuˈʁasku], spanish: [tʃuˈrasko]) is the portuguese and spanish name for beef or grilled meat more generally. it is a prominent feature in the cuisine of brazil, uruguay, and argentina. the related term churrascaria (or churrasqueria) is mostly understood to be a steakhouse restaurant serving grilled meat, many offering as much as one can eat: servers move around the restaurant with skewers, slicing meat onto the customer's plate. this serving style is called espeto corrido or rodízio, and is quite popular in brazil, especially in southern states like rio grande do sul, paraná, santa catarina, and são paulo.

Main

Cockle

A cockle is an edible marine bivalve mollusc. although many small edible bivalves are loosely called cockles, true cockles are species in the family cardiidae. true cockles live in sandy, sheltered beaches throughout the world. the distinctive rounded shells are bilaterally symmetrical, and are heart-shaped when viewed from the end. numerous radial, evenly spaced ribs are a feature of the shell in most but not all genera (for an exception, see the genus laevicardium, the egg cockles, which have very smooth shells). the shell of a cockle is able to close completely (i.e., there is no "gap" at any point around the edge). though the shell of a cockle may superficially resemble that of a scallop because of the ribs, cockles can be distinguished from scallops morphologically in that cockle shells lack "auricles" (triangular ear-shaped protrusions near the hinge line) and scallop shells lack a pallial sinus. behaviorally, cockles live buried in sediment, whereas scallops either are free-living and will swim into the water column to avoid a predator, or in some cases live attached by a byssus to a substrate. the mantle has three apertures (inhalant, exhalant, and pedal) for siphoning water and for the foot to protrude. cockles typically burrow using the foot, and feed by filtering plankton from the surrounding water. cockles are capable of "jumping" by bending and straightening the foot. as is the case in many bivalves, cockles display gonochorism (the sex of an individual varies according to conditions), and some species reach maturity rapidly. the common name "cockle" is also given by seafood sellers to a number of other small, edible marine bivalves which have a somewhat similar shape and sculpture, but are in other families such as the veneridae (venus clams) and the ark clams (arcidae). cockles in the family cardiidae are sometimes referred to as "true cockles" to distinguish them from these other species.

Main

Cod

Cod is the common name for the demersal fish genus gadus, belonging to the family gadidae. cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus gadus is commonly not called cod (alaska pollock, gadus chalcogrammus). the two most common species of cod are the atlantic cod (gadus morhua), which lives in the colder waters and deeper sea regions throughout the north atlantic, and the pacific cod (gadus macrocephalus), found in both eastern and western regions of the northern pacific. gadus morhua was named by linnaeus in 1758. (however, g. morhua callarias, a low-salinity, nonmigratory race restricted to parts of the baltic, was originally described as gadus callarias by linnaeus.) cod is popular as a food with a mild flavour and a dense, flaky, white flesh. cod livers are processed to make cod liver oil, a common source of vitamin a, vitamin d, vitamin e, and omega-3 fatty acids (epa and dha). young atlantic cod or haddock prepared in strips for cooking is called scrod. in the united kingdom, atlantic cod is one of the most common ingredients in fish and chips, along with haddock and plaice.

Breakfast

Coffee

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the coffea genus. from the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. the seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. it is one of the most popular drinks in the world and can be prepared and presented in a variety of ways (e.g., espresso, french press, caffè latte, or already-brewed canned coffee). it is usually served hot, although chilled or iced coffee is common. sugar, sugar substitutes, milk or cream are often used to lessen the bitter taste or enhance the flavor. it may be served with coffee cake or another sweet dessert, like doughnuts. a commercial establishment that sells prepared coffee beverages is known as a coffeehouse or coffee shop (not to be confused with dutch coffeeshops selling cannabis). clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption has positive or negative effects.though coffee is now a global commodity, it has a long history tied closely to food traditions around the red sea. the earliest credible evidence of the drinking of coffee in the form of the modern beverage appears in modern-day yemen from the mid-15th century in sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to current methods. the yemenis procured the coffee beans from the ethiopian highlands via coastal somali intermediaries and began cultivation. by the 16th century, the drink had reached the rest of the middle east and north africa, later spreading to europe. in the 20th century, coffee became a much more global commodity, creating different coffee cultures around the world. the two most commonly grown coffee bean types are c. arabica and c. robusta. coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the americas, southeast asia, the indian subcontinent, and africa. as of 2018, brazil was the leading grower of coffee beans, producing 35% of the world total. coffee is a major export commodity as the leading legal agricultural export for numerous countries. it is one of the most valuable commodities exported by developing countries. green, unroasted coffee is the most traded agricultural commodity and one of the most traded commodities overall, second only to petroleum. despite the sales of coffee reaching billions of dollars, those actually producing the beans are disproportionately living in poverty. critics also point to the coffee industry's negative impact on the environment and the clearing of land for coffee-growing and water use. the environmental costs and wage disparity of farmers are causing the market for fair trade and organic coffee to expand.

Drink

Coffee

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the coffea genus. from the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. the seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. it is one of the most popular drinks in the world and can be prepared and presented in a variety of ways (e.g., espresso, french press, caffè latte, or already-brewed canned coffee). it is usually served hot, although chilled or iced coffee is common. sugar, sugar substitutes, milk or cream are often used to lessen the bitter taste or enhance the flavor. it may be served with coffee cake or another sweet dessert, like doughnuts. a commercial establishment that sells prepared coffee beverages is known as a coffeehouse or coffee shop (not to be confused with dutch coffeeshops selling cannabis). clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption has positive or negative effects.though coffee is now a global commodity, it has a long history tied closely to food traditions around the red sea. the earliest credible evidence of the drinking of coffee in the form of the modern beverage appears in modern-day yemen from the mid-15th century in sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to current methods. the yemenis procured the coffee beans from the ethiopian highlands via coastal somali intermediaries and began cultivation. by the 16th century, the drink had reached the rest of the middle east and north africa, later spreading to europe. in the 20th century, coffee became a much more global commodity, creating different coffee cultures around the world. the two most commonly grown coffee bean types are c. arabica and c. robusta. coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the americas, southeast asia, the indian subcontinent, and africa. as of 2018, brazil was the leading grower of coffee beans, producing 35% of the world total. coffee is a major export commodity as the leading legal agricultural export for numerous countries. it is one of the most valuable commodities exported by developing countries. green, unroasted coffee is the most traded agricultural commodity and one of the most traded commodities overall, second only to petroleum. despite the sales of coffee reaching billions of dollars, those actually producing the beans are disproportionately living in poverty. critics also point to the coffee industry's negative impact on the environment and the clearing of land for coffee-growing and water use. the environmental costs and wage disparity of farmers are causing the market for fair trade and organic coffee to expand.

Side, Snack, Appetizer

Compota

Homemade canned fruit

Main

Conger eel

Conger ( kong-gər) is a genus of marine congrid eels. it includes some of the largest types of eels, ranging up to 2 m (6 ft) or more in length, in the case of the european conger. large congers have often been observed by divers during the day in parts of the mediterranean sea, and both european and american congers are sometimes caught by fishermen along the european and north american atlantic coasts. the life histories of most conger eels are poorly known. based on collections of their small leptocephalus larvae, the american conger eel has been found to spawn in the southwestern sargasso sea, close to the spawning areas of the atlantic freshwater eels. "conger" or "conger eel" is sometimes included in the common names of species of the family congridae, including members of this genus.

Side, Snack, Appetizer

Corn on the cob

Corn on the cob is a culinary term for a cooked ear of sweet corn (maize) eaten directly off the cob. the ear is picked while the endosperm is in the "milk stage" so that the kernels are still tender. ears of corn are steamed, boiled, or grilled usually without their green husks, or roasted with them. the husk leaves are removed before serving. corn on the cob is normally eaten while still warm. it is often seasoned with salt and butter. some diners use specialized skewers, thrust into the ends of the cob, to hold the ear while eating without touching the hot and sticky kernels. after being picked, the corn's sugar converts into starch: it takes only one day for it to lose up to 25% of its sweetness, so it is ideally cooked on the same day as it is harvested.

Dessert, Sweet

Coscorões

Fried thin square-shaped orange flavored dough

Side, Snack, Appetizer

Couscous

Couscous (arabic: كُسْكُس kuskus; berber languages: ⵙⴽⵙⵓ, romanized: seksu) – sometimes called kusksi or kseksu – is a maghrebi dish of small steamed granules of rolled durum wheat semolina that is often served with a stew spooned on top. pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.: 18 couscous is a staple food throughout the maghrebi cuisines of algeria, tunisia, mauritania, morocco, and libya.: 250  it was integrated into french and european cuisine at the beginning of the twentieth century, through the french colonial empire and the pieds-noirs of algeria. in 2020, couscous was added to unesco's intangible cultural heritage list.

Main

Cozido à Portuguesa

Cozido à portuguesa (pronounced [kuˈziðu a puɾtuˈɣeza]) or portuguese stew is a type of cozido, traditional portuguese boiled meal. numerous regional variations exist throughout portugal, and the dish is considered part of the portuguese heritage, as well as one of the national dishes of portugal.

Main

Cozido das Furnas

Meat and vegetable stew, made with pork, beef, chicken, sausage, morcela (blood sausage), cooked in hot volcanic soil

Main

Crab

Crabs are decapod crustaceans of the infraorder brachyura, which typically have a very short projecting "tail" (abdomen) (greek: βραχύς, romanized: brachys = short, οὐρά / οura = tail), usually hidden entirely under the thorax. they live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton, and have a single pair of pincers. they first appeared during the jurassic period.

Side, Snack, Appetizer

Croissant

A croissant (uk: , us: , french: [kʁwasɑ̃] (listen)) is a buttery, flaky, french viennoiserie pastry inspired by the shape of the austrian kipferl but using the french yeast-leavened laminated dough. croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. the process results in a layered, flaky texture, similar to a puff pastry. crescent-shaped breads have been made since the renaissance, and crescent-shaped cakes possibly since antiquity but using brioche dough. kipferls have long been a staple of austrian, and french bakeries and pâtisseries. the modern croissant was developed in the early 20th century when french bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. in the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. the croissant bakery, notably the la croissanterie chain, was a french response to american-style fast food, and as of 2008, 30–40% of the croissants sold in french bakeries and patisseries were baked from frozen dough.croissants are a common part of a continental breakfast in many european countries.

Dessert, Sweet

Doce de abobora

Pumpkin compote

Dessert, Sweet

Dona Amélias

Cupcake made with spices and honey, named after queen amélia of portugal

Main

Emperador

Dessert, Sweet

Espécies de São Jorge

Wreath-shaped cookies with a spiced filling made with cinnamon, lemon, allspice, anise, fennel

Main

Espetada

Espetada (also known as espetinho, especially in brazil) is the portuguese term used for the technique of cooking food on skewers, and for the dishes prepared that way. espetada is a traditional dish in portuguese cuisine. in portugal, espetadas can be prepared with different types of meat, as well as squid or fish, with monkfish being commonly used. the most common are beef or pork, or a mixture of the two. more recently, turkey or chicken is used. often pieces of bell pepper, onion, and chouriço are placed between the meat pieces. espatada is usually accompanied by white rice or potatoes, and salad. in madeira, beef on bay laurel skewers is a typical dish, with origins in the strait of câmara de lobos. the meat, after being cut into cubes and before being grilled, is seasoned with salt, pepper, garlic and bay leaf. it is then cooked over hot coals or wood chips. bolo do caco is usually eaten with it, or milho frito, fried squares or triangles of firmly set polenta, to soak up the juices of the meat.the dish can be served on a skewer which hangs from a hook on a stand for presentation.

Main

Feijoada

Feijoada (portuguese pronunciation: [fejʒuˈadɐ]) is a stew of beans with beef and pork. the name feijoada comes from feijão, 'bean' in portuguese. it is widely prepared in the portuguese-speaking world, with slight variations.the basic ingredients of feijoada are beans and fresh pork or beef. in brazil, it is usually made with black beans (feijoada à brasileira). the stew is best prepared over low heat in a thick clay pot. it is usually served with rice and assorted sausages such as chouriço, morcela (blood sausage), farinheira, and others, which may or may not be cooked in the stew.

Dessert, Sweet

Filhó

A filhó (or filhós in plural) is a traditional dessert in portugal and northeastern brazil. filhós are usually made by forming balls from a mixture of flour and eggs. when the dough has risen, the balls are deep fried and sprinkled with a mixture of sugar and cinnamon. this is a traditional christmas bake in portugal. the brazilian variety is not sprinkled and is usually covered with honey or with melted rapadura (which in brazilian portuguese is usually called "mel de rapadura").

Main

Fish

Fried, grilled, soups, stews

Main

Fish and chips

Fish and chips is a popular hot dish consisting of fried fish in crispy batter, served with chips. the dish originated in england, where these two components had been introduced from separate immigrant cultures; it is not known who created the culinary fusion that became the emblematic british meal. often considered britain's national dish, fish and chips is a common take-away food in the united kingdom and numerous other countries, particularly in english-speaking and commonwealth nations.fish and chip shops first appeared in the uk in the 1860s, and by 1910, there were over 25,000 fish and chip shops across the uk. by the 1930s there were over 35,000 shops, but the trend reversed, and by 2009 there were only approximately 10,000. the british government safeguarded the supply of fish and chips during the first world war, and again in the second world war; it was one of the few foods in the uk not subject to rationing during the wars.

Main

Fish chowder

Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. variations of chowder can be seafood or vegetable. crackers such as oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. new england clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. other common chowders include seafood chowder, which includes fish, clams, and many other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese. fish chowder, corn chowder, and especially clam chowder are popular in the north american regions of new england and atlantic canada; coastal areas of the uk and widely in new zealand.

Dessert, Sweet

Fofas da Povoação

Choux dough pastry filled with whipped cream, lemon custard, vanilla custard, similar to eclairs

Breakfast

Folar

Bread made with meat, made sweet for easter