11/3/2023 0 Comments Madeira cooking![]() But do also look out for other tasty espada combinations as there are many more!Ĭodfish is prepared in many different ways. A must-eat is the espada with banana, which is a very successful combination of a soft white fish with a strong tropical flavour. This kind of cornmeal preparation is very often also preferred as side dish to espada fried with onion. Traditionally, fresh tuna is first marinated in olive oil, garlic, salt and oregano before it is fried, and it is usually served with milho frito. Tuna, espada (black scabbard fish), bacalhau (codfish), gaiado (a regional fish treated like codfish) and potas (similar to a huge squid) feature in many main courses. Salads are not always part of the daily diet of the islanders, and when they are, they are usually composed of lettuce, tomatoes, grated carrots and lots of sliced onions.ĭue to the long established fishing tradition on the island, fish plays an important role in the daily diet of the locals. As for vegetables, you will find locally cultivated vegetables on the local menus, including carrots, green beans, abobrinha (similar to zucchini), pimpinela (chayote) and peas, usually prepared in a very simple way. Milho frito – delicious deep-fried cubes of cornmeal – is a favourite side dish to accompany a main meat course. Everybody eats out of the same dish with a fork or a wooden toothpick (picar = pick) – an ideal dish to prepare without much effort for get-togethers with family and friends. The picado traditionally consists of small pieces of beef fried with garlic in a pan, sometimes with the addition of red peppers, served in one big dish surrounded by French fries. Last but not least, we should not miss mentioning the very popular picado, which comes in different sizes according to the number of people it has to feed. This speciality is particularly typical during Christmas. ![]() Appreciated on every occasion is carne de vinha-d'alhos, a dish consisting of small pieces of pork meat left to marinade for at least a day in a mixture of garlic, wine vinegar and bay leaves, before it is cooked in the same sauce. The espetada is made of chunks of beef rubbed in garlic and salt, skewered onto a stick (or a branch of bay leaves in popular festivals) and left to grill over smouldering wood chips. Meat lovers will find a large variety of meat dishes, the highlights of which are the traditional espetada, carne vinha-d'alhos, picado and other deliciously grilled meat courses (mainly chicken, pork chops, beef steaks). The fragrance is enticing and it's an ideal tummy filler after a long day of levada walking. Also very popular with the locals is the açorda, a bread-soup made of large pieces of bread, garlic, poached egg, winter savoury and olive oil, with hot water poured over everything. If you're more of a soup lover, you should absolutely try the delicious sopa de tomate e cebola (tomato and onion soup) crowned with a poached egg. ![]() Served with garlic and a squeeze of lemon, this speciality comes in a hot pan directly from the grill. Very much in favour with the locals are grilled limpets for starting a nice meal. Local cuisine is based on peasant traditions and, in general terms, the closer you can get to the traditional methods of preparation and cooking, the better it tastes.Īlthough starters are not a high point on the local menus, a warm bolo do caco with garlic butter and parsley (a flat circular wheat flour bread, typical of Madeira) appears on the top of every menu. Madeira Island – ‘the pearl of the Atlantic’ – keeps the promise of extraordinary holidays with its magnificent scenery, mild climate, serene ambience, colourful folk traditions and, last but not least, its seductive gastronomy.
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