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Her mild, healthy climate plus a hardy fishing coast coupled with lush sub-soils, make this a nice place for just under ten million inhabitants today. Her major industries are fish canning, wine making and tourism. Agriculturally, she produces grain, potatoes, olives, grapes while she raises sheep, cattle, goats and poultry. Tropical and citrus fruits abound on her islands and along her shores. Centuries ago, Portuguese navigators were literally food couriers, bringing New World foods to the Old and vice versa. A couple of other Mediterranean countries had their eyes on Portugal’s natural riches, as well. First came the Moors of northeastern Africa in the 13th century. They left behind further Iberian prizes, namely figs, apricots, lemons and oranges. Then, in the 15th century, Portuguese seamen set out to claim for Portugal her Madeira islands, the Azores and the country of Brazil. Prince Henry the Navigator ordered his explorers to bring back fruits, nuts and plants from new lands and bid them to sow citrus seeds everywhere sailors traveled. The vitamin C in citrus fortifies sailors against scurvy. It was Henry who first believed grapevines from the island of Crete and sugarcane from Sicily would thrive in the Madeira Islands. Later in this century, Vasco da Gama uncovered the water route to the east, and this resulted in a wealth of new spices. By the 16th century, the Romans showed their muscle to the Portuguese to no avail, however in the process they introduced onions, garlic, wheat, olives and grapes to the Portuguese people. The exceedingly well-traveled Portuguese sailors were the first Europeans to dock in the the Mollucan spice islands in the Pacific. The same is true for China and Japan. This enable them to return with rice and tea. These fearless, food-trading sailors brought about the transporting of coffee and peanuts from Africa, also pineapples, peppers, tomatoes and potatoes from the New World. Brazilian cashews landed in both Africa and India, and Africa’s small peri-peri peppers comprise a sauce found on every dinner table in Portugal, even today. Her viticulture is unique in Colares, where its “Ramisco” vines are planted on the sand beach in deep trenches dug out of the sand dunes to protect them from Atlantic winds. These produce both a red and a white wine. Not only did the country have access to much seafood and grew fresh vegetables most of the year. It was a nation with a strong appetite for meat, especially pork and sausages. Note below how frequently more than one meat appears in traditional recipes. LEGACY DISHES: (8 centuries of Portuguese food culture)
RECIPE Baked Hake* Algarve Style
Wash fish, season with salt Peel onions and cut into rings Peel and mince garlic auté onions and garlic briefly Pour half of olive oil in oven tray, and place hake in it Over fish place onion rings, garlic, paprika and pepper Pour remaining olive oil and wine over fish Place cauliflower in cold water with salt, boil until tender Place fish in oven at 350 degrees F until fork tender Place fish on platter with juices, sprinkle with chopped parsley, garnish with cauliflower |
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Remarkably
successful seafaring Portuguese sailors discovered over two-thirds
of our world’s lands many hundreds of years ago. This little
Iberian country, blessed with extraordinary natural abundance, was
once the wealthiest country in the world. Additionally, she was
driven unselfishly by food – foods to both teach and learn.
Food is Portugal’s history, as demonstrated by her food exchanges
across the entire world, over many years of successful exploration.
