Cozido à portuguesa explained

Cozido à portuguesa
Country:	Portugal
National Cuisine:	Portuguese cuisine
Mintime:	240
Type:	Cozido
Main Ingredient:	Vegetables, meats, Portuguese smoked sausages
Serving Size:	1
Calories:	1178
Calories Ref:	^[1]
Protein:	67
Fat:	55

Portuguese: '''Cozido à portuguesa''' (pronounced as /pt/) or Portuguese stew is a type of cozido, traditional Portuguese boiled meal.^{[2] [3] [4]} 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.^{[5] [6]}

Preparation and ingredients

Cozido à Portuguesa is prepared with a multitude of vegetables (cabbages, beans, potatoes, carrots, turnips, rice), meat (chicken, pork ribs, bacon, pork ear and trotters, various parts of beef), and smoked sausages (chouriço, farinheira, morcela), among others. In the São Miguel Island, Azores, a local version of the Cozido à Portuguesa is cooked underground with heat and steam coming from the volcanic phenomena in the area.^[7]

See also

• Bosnian Pot
• Cocido lebaniego
• Cocido montañés
• Irish stew
• Pot-au-feu
• Istrian stew
• List of stews

Notes and References

1. Book: A cozinha portuguesa: uma viagem inesquecívelm através dos paladares e das cores de um país encantador. Casa Editrice Bonechi. 2009. 978-88-476-0925-9. Piazzesi. Paolo. Florence, Italy. 94. pt. Castro. Cristina. 2002.
2. Book: Veiga, Alexandra. Food Chain Security. Empis. José. Springer. 2010. 978-90-481-9560-2. Alpas. Hami. NATO Science for Peace and Security Series C: Environmental Security. Dordrecht, The Netherlands. 134. Food Chain Defense and Its Potential Implications on Traditional Foods: The Portuguese Case. 10.1007/978-90-481-9558-9_10. Çırakoğlu. Beyazit. https://books.google.com/books?id=ii4RBwAAQBAJ&pg=PA134.
3. Book: Dictionary of Food: International Food and Cooking Terms from A to Z. A & C Black. 2010. 978-1-4081-0218-3. Sinclair. Charles. Electronic. London. 1051. 1998.
4. Trichopoulou. Antonia. Soukara. Stavroula. Vasilopoulou. Effie. 2007. Traditional foods: a science and society perspective. Trends in Food Science & Technology. EuroFIR. 18. 8. 420–427. 10.1016/j.tifs.2007.03.007.
5. Book: Holland, Mina. The World on a Plate: 40 Cuisines, 100 Recipes, and the Stories Behind Them. Penguin Books. 2015. 978-0-14-312765-9. New York. 78. English. 2014.
6. Book: Poelzl, Volker. Culture Shock! Portugal: A Survival Guide to Customs and Etiquette. Marshall Cavendish. 2007. 978-0-7614-5672-8. Tarrytown, NY. 150.
7. Web site: How to make and where to eat Cozido das Furnas?. Açores Natureza Viva. Via Oceânica. 30 August 2022. 11 May 2021.