Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and Asian influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences.
The oldest known book on Portuguese cuisine, entitled Livro de Cozinha da Infanta D. Maria de Portugal, from the 16th century, describes many popular dishes of meat, fish, poultry and others.
Bacalhau is the Portuguese word for cod and—in a culinary context—dried and salted cod. Fresh (unsalted) cod is referred to as bacalhau fresco.
Portuguese sweet bread refers to an enriched sweet bread or yeasted cake originating from Portugal. Historically, these sweet breads were generally reserved for festive occasions such as Easter or Pentecost and were typically given as gifts. However, in contemporary times, many varieties are made and consumed year round. Outside of Portugal, Portuguese "sweet bread" translated as "pão doce" is often associated with Azorean "massa sovada" which are similar but traditionally prepared differently.
Caldo verde is a popular soup in Portuguese cuisine.
Pão de queijo or Brazilian cheese buns is a small, baked cheese roll or cheese bun, a popular snack and breakfast food in Brazil. It is a traditional Brazilian recipe, originating in the state of Minas Gerais.
Póvoa de Varzim, in Portugal is an ethno-cultural entity stemming from its working classes and with influences arriving from the maritime route from the Baltic Sea to the Mediterranean. The most charismatic of its communities, formerly overwhelmingly dominant, is the fisher community. It has significant similarities with those of the Danish fjords and it is one of Portugal's oldest ports. Póvoa de Varzim has distinct cultural traits and a strong local identity.
Fios de ovos is a traditional Portuguese sweet food made of eggs, drawn into thin strands and boiled in sugar syrup. They can be found in many Thai desserts, this unique dish found its way to Thailand in the 17th century. It is a traditional element in Portuguese and Brazilian cuisine, both in desserts and as side dishes.
Alcains is a Portuguese civil parish in the municipality of Castelo Branco. The population in 2021 was 4615, in an area of 36.94 km². Alcains is located within the urban agglomeration of Castelo Branco - Covilhã - Guarda, situated 12 km to the north of Castelo Branco, 230 km to the northeast of Lisbon and 280 km southeast from Oporto, while 70 km to the west of the Portuguese-Spanish border and 380 km from Madrid). It is served by the A23_motorway_(Portugal) highway, by the EN18 and EN352 national roadways, and also a rail-line from Beira Baixa Linha_da_Beira_Baixa.
Angolan cuisine has many dishes popular among nationals and foreigners, including funge, mufete, calulu, moamba de galinha, moamba de ginguba, kissaca, and mukua sorbet.
Santomean cuisine comprises the cuisine, dishes and foods of São Tomé and Príncipe, a Portuguese-speaking island nation in the Gulf of Guinea, off the western equatorial coast of Central Africa. The country consists of two archipelagos around the two main islands: São Tomé and Príncipe, located about 140 kilometres (87 mi) apart and about 250 and 225 kilometres, respectively, off the northwestern coast of Gabon.
Doce de ovos is a sweet egg cream from Portuguese cuisine made with egg yolks and simple syrup. It is used as a filling for layered sponge cakes, and can be used as a sweet topping for ice creams and other desserts like Natas do Céu. The cream must be prepared at low temperature or in a bain marie to prevent the egg yolks coagulating.
Conventual sweets are a typical part of the Portuguese cuisine and a generic term to a variety of sweets in Portugal. As the name implies, conventual sweets were made by nuns who lived in the Portuguese convents and monasteries. Starting in the 15th century, these sweets have since integrated in the Portuguese cuisine and in former Portuguese colonies. Conventual sweets have sugar, egg yolks and almond as ingredients of choice.
Doce de gila is a Portuguese fruit preserve made from the pulp of the Cucurbita ficifolia. It can be used as jam or as an ingredient in various desserts and pastries.
Pão de Ló is a Portuguese sponge cake made of eggs, sugar, and wheat flour. Unlike other cakes or breads, yeast or baking powder is generally not used. Rather, to provide volume, air is suspended into the cake batter during mixing.
Torta de Azeitão is a Portuguese roll cake filled with doces de ovos from the parish of Azeitão.
Barriga de freira is a traditional Portuguese sweet egg yolk-based pudding. The name is an idiom on the ingredients typically found in conventual sweets made by the religious sisters at convents historically―egg yolks, sugar, and almonds. Another variation of barriga de freira is served as a turnover or empanada using the same pudding for a filling.
