Merry Christmas and Happy New Year
Merry Christmas and Happy New Year everyone.
May the spirit and joy of Christmas bring you; love, peace, health and happiness to you, your family and friends.
Author: Tia Maria
Portuguese Baked Stuffed Shrimp – Camarao Recheado
Merry Christmas Everyone! Here’s a special recipe for you.
Recipe #48 Taste Portugal 101 Easy recipes cookbook
Portuguese Baked Stuffed Shrimp
Warning!!! This baked stuffed shrimp will drive shrimp lovers crazy! What makes this a Portuguese recipe? The papo secos of course! They’re perfect to make this stuffing because they have great texture and taste which makes a perfect match with the shrimp.
The dish was a very popular menu item at my brother’s Portuguese/American restaurant many years ago. I’ve adapted it through the years and I make for special occasions and holidays such as Easter and Christmas.
The recipe has a lot of steps, but once you make it and see how easy it is, you’ll never through away your old Papo Secos again! Just freeze the rolls in plastic freezer bags.
The stuffing is very versatile so you can use it to stuff fish, chicken, or even mushrooms (see the photos below). Make a double batch of the stuffing and freeze it in freezer safe plastic bags or bowls.
These shrimp take only 15-20 minutes to bake so it’s an elegant and easy dish to prepare to impress your guests. Serve with Portuguese Rice of course!
Serves 4-6
Ingredients:
2 pounds extra large shrimp (about 10-12 per pound) (peeled & deveined)
3 papo seco rolls (preferably day old)
15 Ritz crackers or any brand of buttery crackers
1 package garlic flavored croutons
1/2 cup celery (finely minced)
1/2 cup onion (finely minced)
3 tablespoons olive oil
1/2 stick (4 tablespoons) of melted butter
1 pound of small or medium raw shrimp (peeled & deveined)
1/4 cup of white wine
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 small chicken bouillon cube
2 tablespoons parsley (finely chopped)
Instructions:
Step 1. Peel both sizes of shrimp into separate bowls and reserve the shells. Cook the shells in 3 cups of water and a pinch of salt for about 8 minutes. Strain the broth into a big bowl and let it cool. Throw away the shells.
Step 2. In a small skillet, saute the onion and celery with olive oil for 5 minutes until translucent on medium low heat. Remove the onions and celery with a slotted spoon leaving some of olive oil in the pan. Set the onion mix aside to cool.
Step 3. In the same skillet, add the small shrimp, bouillon cube, garlic, salt and paprika and cook for 1 minute until the shrimp turns slightly pink. Add the wine and cook for another 3 minutes for the wine to reduce. Remove the skillet from the heat and let the shrimp cool while you prepare the bread stuffing.
Step 4. Chop the Papo Seco bread (or any crusty day old bread) into small chunks and place into the bowl with the shrimp broth.
Let the bread sit for about 10 minutes to absorb the broth. Mash the bread with your fingers or a fork until it very dissolved with no big chunks left. The bread should be the constancy of a wet dough like batter. If you find the bread too dry add a little more water.
Step 5. Crumble the crackers with your hands into the bread. Add the cooked onions and celery and mix the stuffing very well. The stuffing will be wet, but if you find it runny add more finely diced bread or crackers.
Add the cooled shrimp and parsley into the stuffing and mix well. Taste and add more salt if desired. Set aside while you prep the shrimp for stuffing.
The stuffing will have a soft dough consistency and a golden delicious color like this photo.
Step 6. Prep the large shrimp for stuffing by gently slicing at the curved end in the butterfly cut. The stuffing goes into the center leaving the tail curved over.
Grease a cooking tray and place each shrimp butterfly up in the pan. Scoop 1 tablespoon or more of the stuffing into the center of the shrimp.
Step 7. Place the croutons in a Ziploc plastic bag. Close tightly making sure no air is left inside. Crumble the croutons into very fine bread crumb like crumbs. This should yield about 1 and 1/2 cups. Don’t be stingy with the croutons. Pile them on the shrimp since they cook up crispy and flavorful.
Sprinkle 1 teaspoon over each shrimp and then add a little melted butter over each one.
***Note you can place the shrimp assembled on a sheet pan, cover with plastic wrap and cook the next day.***
Step 8. Cook in a 375 degree oven for about 15-20 minutes until the shrimp is pink and golden brown.
Remove from the oven. You can leave them in the oven on very low heat to keep them warm before serving or to reheat them.
Be careful since they may become dry if the heat is too high or you leave them in the oven to long. Drizzle more melted butter on top before serving.
Make stuffed mushrooms with any leftover stuffing. Wash and dry the mushrooms and remove the caps.
Place them in a buttered baking dish, fill with the stuffing, croutons and butter.
Bake at 375 for 15-20 minutes until cooked. Heat a can of cream of mushroom soup or shrimp soup and gently spoon around the mushrooms when cooked.
A Portuguese Christmas
“Feliz Natal” or “Boas Festas” translates to “Merry Christmas” or “Happy Holidays”!
The Holiday season in Portugal is celebrated as a time for family, of giving and sharing. Towns and homes are decorated with lights and with “Scenes of the Nativity”, or the Presépio which is the main focal point of the Christmas decorations in the Portuguese homes. Some towns mount a living Nativity Scene, with locals and live animals playing the roles at scene at the birth of Christ.
The creche scene was the idea of St. Francis of Assisi in the 13th Century to re-create the stable where Jesus was born at Christmas.
According to the gospels, the crib represents the stable where Jesus was born, a place that is still worshiped in Bethlehem today, at the Basilica of the Nativity.
Based on the interpretation of the Old Testament gospels, the Nativity was represented in the 4th century by the image of the Baby Jesus lying on the ground, accompanied by figures representing the ox, the donkey and the shepherds. The representation of the Crib began to spread from the 8th century onwards.
In Portugal, many creche scenes have locally crafted clay figures. In the cribs at Estremoz and Barcelos, as well as to the baroque cribs designed by the sculptor Machado de Castro at the Lisbon cathedral or by the sculptor António Ferreira at the Basílica da Estrela.
The nativity from the 18th century is centered around the Nativity and the arrival of the Three Wise Men at Bethlehem, but it also recreates Portuguese rural settings, crafts, professions and clothing worn at that time that are now longer used.
You can find famous Creche here and listings of permanent Creche displays all over the world at friendsofthecreche.org.
Crib Sculpture by António Ferreira at the Basílica da Estrela
Christmas Nativity Portugal
Consoada – Christmas Eve Dinner
On Christmas Eve, a family dinner known as the night of the “Consoada” is celebrated. The word Consoada refers to a small meal that is taken at the end of a day´s fasting and derives from the Latin word consolare, meaning “to comfort”.
For most Catholics, (Advent) the period of preparation for Christmas, begins on the fourth Sunday before Christmas.
Advent is also refereed to as “little Lent,” because, like lent, it is a time of repentance and fasting. Fasting during Advent used to be universal, most Western Christians today treat Advent as a “Before Christmas Day”.
In the North of Portugal (Minho, Porto and Guimarães), it is the custom for people to reserve places at the table set for the Consoada supper for those relatives who have recently passed away, or else to leave the table laid and a candle or lamp lit throughout the night to comfort and warm their souls. Some families light a “Christmas log,” or cepo de Natal, a piece of oak that burns on the hearth.
Traditionally, the Christmas Eve supper consists of abstaining from meat dishes. The traditional fish, is Bacalhau (salted cod), but other regions eat Polvo (Octopus), or another fish. Many appetizers such as, Bolinhos de Bacalhau, Rissois de Camarao, and many other treats are served. Christmas day meals usually consist of meat dishes such as roast Pork, chicken, or lamb.
Visit Tia Maria’s Blog Youtube Chanel for video recipes!
Bolos de Bacalhau – Cod Fish Cakes
Rissois de Camarao – Shrimp Turnovers
Pataniscas de Bacalhau
Bacalhau a Maria – Baked Salt Cod with Scalloped Potatoes
Bacalhau a Gomes de Sa – Salt Cod
Desserts:
Traditional Christmas treats such as Portuguese cheeses, nuts, and fruits and many desserts adorn the Christmas diner table. The most popular desserts are: “filhoses or filhós“, “Sonhos“, “Rabanadas”, “Aletria”, “Arroz Doce”, and “Pao de Lo” are some of the favorites. Many other regional desserts are prepared according to ancient recipes that are passed on from generation to generation.
Aletria – Sweet Angle Hair Dessert
Arroz doce – Sweet Rice Pudding
Pasteis de Nata – Custard Cups
Missa do Galo – Midnight Mass
Missa do Galo or midnight mass, is a custom among Catholics who celebrate Christmas. The Missa do Galo was first included the Christmas celebrations during the 5th century. It is celebrated at midnight, which is the time referred to as being “in galli cantu” (at cock crow), and it was originally the first of three masses comprising the liturgy of Christmas Day.
During the Missa do Galo, people can admire the crib, which has been specially prepared for the occasion, and, after communion, everyone moves up to the altar to “kiss the Baby Jesus”, an act that is sometimes accompanied by songs of worship.
In the regions of Bragança, Guarda or Castelo Branco, a Yule log is burned in the atrium of the village church after mass. It helps keep everyone warm through the night and to wish family and friends a Merry Christmas.
Gifts
Santa Claus is named “Pai Natal” (father Christmas). Some families open the presents on Christmas Eve at midnight, while others wait until after Midnight mass. Many open the gifts after the Christmas Eve diner. Others open them in the morning of the 25th, Christmas Day. Some families put one shoe of each child next to the chimney or fireplace instead of a stocking. Children right letters to baby Jesus asking for gifts rather than Santa Claus.
Ano Novo – New Year
Traditionally, people go out to the streets to sing “Janeiras” (January songs) between December 25 and January 6. The Janeiras (January songs) is a Portuguese tradition consists of a group of people strolling the streets of a town singing in the New Year.
To the modern eye, Janeiras is like Christmas caroling as this tradition involves a group of friends or neighbors going from house to house singing and sometimes playing instruments. While singing, they review the most important events of the year with a spirit of happiness and great humor. They sing traditional songs and those who pass by are wished a Happy New Year full of luck.
Once the song is done the singers are rewarded with chestnuts, nuts, apples, and cured sausages. These days, chocolates are often offered too. The Janeiras tradition varies from region to region.
In the Algarve, residents form charolas, which are spontaneously formed groups that join together to sing songs of both a religious and a secular nature.
Also in the Algarve, singers receive traditional alms such as one of the seasonal sweet fritters or a glass of brandy. Every year, the municipality of Silves has a festival in January to welcome in the New Year by singing.
New Year’s Eve in Portugal is filled with celebrations. People get together in the 31st December, usually for dinner, and celebrate all night long, saying goodbye to the old year and welcoming the new one — hoping it will bring only good things.
The party in Madeira is renowned for being the most dazzling, with a display of light and color over the whole island you can even see from the ocean. At midnight, there’s a fireworks display in every town.
Everyone eats 12 raisins, with one wish for each month, and drinks champagne to bring in the New Year.
The Bolo Rei (literally the King Cake) is a cake made in the shape of a crown, filled and decorated with dry and crystallized fruits. Hidden inside the cake are a broad bean and a surprise gift. The person who ends up with the slice containing the broad bean is traditionally the one who should provide the next cake. The cake is eaten on Christmas and also on “Dia de Reis” the 12th day of Christmas – Day of Epiphany, when the Three Wise Men arrived at the Nativity and brought gifts to baby Jesus.
Dia de Reis – Kings Day – Day of Epiphany
“Dia de Reis” known as the day of the Epiphany is on the 12th day of Christmas. Children put out their shoes, with carrots and straw to attract the camels of the Three Wise Men hoping that the shoes will be filled with gifts in the morning.
is a particular favorite of the Portuguese during Christmas and is traditionally eaten on January 6, day of Epiphany. The date when the three kings arrived in Jerusalem to greet the newborn baby Jesus. The legend is that the three kings were disputing which one of them would be the first to give their gift to Jesus. Upon their travels they met a baker who baked a cake with a bean inside it. Which ever one of them got the slice of cake with the bean would give their gift first. Through the years coins and trinkets were added to the cake instead of the bean which would bring good luck upon the bearer. Whoever gets the bean has to buy the “Bolo Rei” (King Cake) in the coming year.
New Year in Madeira
During the family reunion on Christmas Eve it is customary in each madeiran household to have chicken broth, apart from other meat dishes. Also, families usually drink the typical homemade tangerine, orange and anise liqueurs or even a glass of Madeira Wine.
On Christmas Day, generally one chooses pork loin marinated in wine and garlic dish or stuffed turkey.
Other common sweets delicacies of this holiday season are the “family cake”, the Madeira Honey Cake, apart from the popular butter rings or honey or butter biscuits.
Meat in Wine and Garlic
1 kg porkloin (with some fat)
2 cups of wine vinegar
Rock salt, to taste
10 garlic cloves
Bread slices, as needed
Bay leaves
Pepper, marjoram, savory
Cut the meat in cubes and season with salt. On the following day, make a marinade with the vinegar, garlic, bay leaves, pepper and herbs. Place the meat in the marinade for at least three days, in a clay pot. Fry with the marinade and serve with the bread, fried in the grease, baked sweet potatoes, fried cornmeal and orange slices.
Madeira Honey Cake
Ingredients for the leavening:
500 g unleavened flour
30 g leavening (baker’s yeast)
about 3 dl water
Knead the flour with the yeast, make a ball, cover with plastic and let rise for 2 to 3 hours.
Remaining ingredients:
1000 g unleavened flour
350 g sugar
300 g butter
150 g lard
clove (about 1.5 g)
fennel (about 1.5g)
15 g cinnamon
50 g nuts
50 g chopped almonds
lemon zest
400 g mixed crystallized fruit
150 g sultanas
15 g baking soda
juice of 1 orange
8 dl Madeira molasses
2 dl Madeira wine
Baking instructions:
Mix the butter with the sugar until creamy, add spices and juice of an orange and a little lemon zest. Melt the molasses and lard together and add to mixture. Add the flour and baking soda and mix for about five minutes. Add to this dough the leaven previously kneaded and continue to mix for an additional 2 to 3 minutes. Lastly, add the crystallized fruit and mix for an additional five minutes. Let rise for 24 hours. Place the dough in greased and wax paper-lined pans (only the bottom of the pan) and decorate the cakes with almonds and nuts on top. Bake them in a 190o degree oven, for 25 minutes. Honey cake is broken by hand.
NOTE: Use pans with removable bottoms, with a diameter of 15 cm and a height of 4 cm and place dough 3 cm high.
Tangerine Liqueur
Ingredients:
1 l sugar cane rum
1 l water
1kg sugar
Rinds of 6/7 tangerines (large and ripe)
Preparation:
Finely cut the tangerine rind, with no white so as to not be bitter. Steep the rinds in the sugar cane rum for 15 days. Once the steeping time has passed, add water and sugar and heat to make simple syrup.
Add simple syrup to the sugar cane rum, removing rinds and filtering the liqueur. It is now ready to serve.
Christmas Tree image credit: http://www.davestravelcorner.com/journals/destination-europe/portuguese-christmas-traditions/
A Portuguese Christmas Videos
Hello everyone. Here’s our collection of classic Christmas recipes Videos collection. Visit our Youtube Channel and enjoy a Taste of Portugal during your celebrations!
Pataniscas de Bacalhau – Salt Codfish Cakes
Rabanadas – Portuguese Style French Toast
Pudim Flan – Caramel Flan
Pao Doce – Portuguese Sweet Bread
Pao de Lo – Portuguese Sponge Cake -12 Days of a Portuguese Christmas
Biscoitos – Biscuit Cookies – 12 Days of Portuguese Christmas
Arroz Doce – Sweet Rice Pudding – 12 Days of a Portuguese Christmas
Cavacas – Popover Pastry – 12 Days of a Portuguese Christmas
A Portuguese Fried Dough Lesson: Filhos, Malassadas and Sonhos
Sonhos – Fried Choux Pastry Recipe
Sonhos (Dreams) are fried pastry. They are made of basic choux paste dough which uses no yeast, or baking powder. The dough is dropped by tablespoons into hot oil and then fried in round doughnut shapes. They are rolled in a dusting of sugar and cinnamon.
The terms “Filhóses” and “Malasadas” are sometimes used interchangeably, and sometimes one refers to doughnuts while the other refers to fried dough as photo above, without a hole in the center.
Filhós, is a fried pasty made of risen flour dough and always referred to as Filhós in the mainland of Portugal. However some of the Islands of Azores and Madeira also call them Filhós. It may get confusing, but it seems that what you call them depends on what region of Portugal your family is from and where you live now.
Malasadas are typically “Portuguese donuts”, a ball of fried yeast dough without a hole in the middle like regular donuts. After frying, they are rolled in confectioners sugar and sometimes filled with cream. This is an example of the famous Malasadas from Leonards Bakery in Honolulu, Hawaii which is famous for their Malasadas. There are many shops throughout Hawaii that feature them as well. This tradition was brought to Hawaii from the Portuguese immigrants from Madeira, Portugal.
Coscoroes – Fried Pastry Recipe
Coscorões are fried dough often referred to as Angel wings, and similar to filhos. However, no yeast or other leavening agents are used to make the dough. They are usually made during the Christmas season.
Roasted Butternut and Acorn Squash
Roasted Acorn squash is easy to prepare. Simply wash the squash and slice it into one inch slices. Remove the seeds with a spoon. Place on a cooky sheet coated with a little cooking spray. Sprinkle with salt a little paprika for color and a little olive oil. Bake at 400 degrees F. for about 20-30 minutes.
Butternut squash is perfect for roasting. If you like sweet potatoes you’ll love this squash. It’s sweet and velvety. Simply wash and dry the squash. Slice in half and remove the seeds with a spoon. Place on a foil lined cooky sheet. Sprinkle with a little olive oil and salt. Bake at 400 degrees F for about 20-30 minutes. Serve as is or scoop out and place in a serving bowl.
Pote da Gula – Gourmet Portuguese Gift Baskets
Portugal has the most protected products in Europe, identifying a variety of excellence
in food products in terms of taste, authenticity and genuineness, with characteristics having roots in the areas of origin throughout Portugal.
Decades ago, in a small village of Aldeia de Mogege, in Portugal, my cousin Vanessa Oliveira Freitas Toscano de Melo attended primary school. There, she developed fond memories of helping her grandparents on their farm, the traditions, and the land. She would often help by bringing the cows to the pasture, picking the weeds from the strawberries bushes and gathering the eggs from the chicken coop. To this day, the aromas and tastes of the foods she often cooked her great-grandmother Adília’s kitchen remain with her.
This is where the young Vanessa developed her love for Portugal, its food and it’s traditions. Through the years, this love instilled a passion for preserving and sharing the flavors, the artisan products, the foods and the tastes of Portugal. This July, 2017 Vanessa, now a mother of 3, turned her passion into creating her gift basket company called Pote da Gula made with wonderful artisan and handmade products and food products such as pure olive oil, smoked meats, cheeses, jams, wine and other delicacies made in Portugal!
Pote da Gula are personalized baskets made with agrarian and artisan products, and traditional foods, specifically chosen by experts. They are also filled with memories, happiness and a return to the utilization process not just a commercial venture.
“O Pote da Gula serão cabazes personalizáveis que agregarão produtos tradicionais cuidadosamente selecionados por quem sabe. Comida e artesanato. Será também um lugar de memória, de felicidade e de regresso para os seus utilizadores, não apenas um projecto comercial.” Vanessa
Congratulations on your new business Vanessa! We wish you much success and we thank you for preserving and sharing Portuguese tradition around the world!
We Here’s just a few examples of beautiful baskets she has created!
Artisan products
Fado Singer Art
Artisan Cheese
Contact them on their website and place your order in time for the Holidays!
ORDER ONLINE OR CALL (+351) 919608956
A Soup Lesson; Caldo Verde is Not Kale Soup
Today we’re having a culinary lesson; , “Caldo Verde” is probably the most loved and well known soup in the country of Portugal.
Classic Caldo Verde Soup
Caldo Verde, meaning (Green Soup) originated in the northern Minho region of Portugal and is made with basic ingredients of potato and onion puree, chifanaude collard greens and enhanced with the smoky flavor of chourico sausage.
You may find many variations of Caldo Verde on restaurant menus, but now you know what the authentic “Caldo Verde Soup” should look and taste like. Find my Caldo Verde recipe here.
Sometimes Caldo Verde is mistaken for another classic known as “Portuguese Kale Soup” which is very popular in the United States.
Portuguese Kale Soup
The Kale version, uses cubed potatoes, chopped chourico , tomatoes, and chopped Kale, and it looks nothing like Caldo Verde.
Find my Kale Soup recipe here.
There are many variations of both soups where various beans, meats or even pasta is added to the recipes.
No matter what name, these soups are both delicious, so go ahead and enjoy them!
Chicken Douro – Galinha a Douro
Nothing gets me more mad than to see a recipe with 30 ingredients that I have to go hunting for at the grocery store. It turns me off and I won’t even attempt to cook it! As you know by now, I make Portuguese recipes that are easy to prepare for the every day home cook. I try to make each recipe enjoyable and made with basic every day recipes that we have in our kitchen.
This chicken dish is so easy and simple to make in only 20 to 30 minutes. Once you try it, you’ll add it to your favorite recipe collection. It pairs wonderful with my Portuguese rice recipe. Serve it with Portuguese red wine of course! Enjoy.
Ingredients:
4 boneless chicken breasts
8 oz crimini mushrooms (sliced)
1/4 cup flour
1/2 cup Vinho do Porto (Port wine)
3 tablespoons butter
3 tablespoons olive oil
1/2 cup chicken broth
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon black pepper
flour for dredging (about 1/2 cup)
2 tablespoon parsley (finely chopped)
Preparation:
Slice chicken breasts in half. Place each half between plastic wrap and pound with a meat mallet to 1/4 inch thickness. Note: If you have thicker chicken breasts slice them into thirds.
Season chicken and dredge in flour. Set aside for a few minutes.
Saute mushrooms in skillet with 1 tablespoon of butter until tender but not over cooked and set aside.
Place 1 tablespoon butter and 1 tablespoon oil in medium skillet and heat to medium high. When oil is hot add 4 breasts and cook for about 3 to 4 minutes on each side until golden brown. Remove from pan. Add the remaining butter and oil and cook remaining 4 breasts. Remove from pan and set aside. You may need to add more oil or butter as needed.
De glaze same cooking skillet with Port wine and chicken broth and cook for few minutes until wine reduces by a third. Add the cooked chicken and mushrooms into wine sauce. Cook for a few minutes on low heat until the flavors incorporate and the sauce thickens. Leave in pan on warm until ready to serve. Top with parsley before serving. Serve with Portuguese red wine of course.
Serve with Portuguese rice link here.
Recipe found in my SECOND TASTE PORTUGAL MORE EASY RECIPES COOKBOOK. ORDER ON AMAZON BELOW
Lisbon Lemon Chicken – Galinha com Limão a Lisboa
One bite of this chicken and you’ll taste the tangy lemony mouthwatering flavor. It’s simple to prepare and decadent enough to serve for your guests.
It’s different than the standard lemon chicken recipes because I add smoky paprika and a kick of garlic flavor. Using Portuguese Vinho Verde also gives a kick!
Ingredients:
6 boneless chicken breasts
2 – 4 tablespoons of olive oil
1 – 2 tablespoon of butter or margarine
1/4 cup of flour
juice from 1 fresh lemon
lemon zest from 1 lemon
1 tbsp Taste Portugal Seasoning or
(2 teaspoons salt, 1 teaspoon black pepper 2 teaspoons paprika, 2 teaspoons garlic powder)
1/2 cup of Portuguese Vinho Verde wine
1/2 cup of chicken broth
1 teaspoon dried oregano
Parsley for garnish
Preparation:
Cut the chicken breasts in half or into thirds if very thick. Place between 2 pieces of saran wrap and pound to about 1/4 inch thick. This will tenderize the chicken and make it very moist after cooking. Season spices 
and let marinate for a few minutes. Coat lightly with the flour in a bowl and set aside while you heat the cooking pan.
Heat 1/2 of olive oil and butter on high heat in a large saute pan. Reduce heat to medium and cook the chicken in batches for about 3 minutes or longer on each side until they turn golden brown, remove them from the pan and set aside. You may need to add more butter and oil if you find it evaporates.
De-glaze the frying pan with wine, lemon juice and chicken broth and let cook for about 1 minute until the alcohol evaporates.
Return the chicken to the pan and let it cook in the lemon sauce for another 3 – 4 minutes on medium heat to incorporate the lemon and wine flavor.
Turn heat to low, add oregano and the lemon zest and cook for about 1 minute. The sauce will thicken as it cooks. If you find the sauce too thick add a little more chicken broth.
Top with lemon slices and parsley for garnish. Serve with Portuguese rice with peas.
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