What is the national dish (food) of your country?
Add your country and nationality and give as much detail about the dish as possible in the comments below.
e.g. the national dish of Scotland is haggis. Haggis is a savoury pudding containing sheep's pluck; minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal's stomach and simmered for approximately three hours.
(Please note this is purely an English practice and culture sharing exercise)
"Tripas à moda do Porto"
Porto is a city of north of Portugal and is a recipe traditional from that city.
Recipe:
ingredients: 1K. Casings calf, 1 Hand cow, 150 gr. Sausage meat, 150 gr. Orelheira, 150 gr. streaky bacon, 150 gr. salpicão, 150 gr. Pig's head, 1 Chicken, 1 K. Bean Butter, 2 Carrots, 2 onions, 50 gr. lard, 1 Bunch of parsley, 1 Bay leaf, Salt, Pepper and Cumin.
preparation:
Wash 1 k casings calf
Rub with salt and lemon
Boil in salted water
Clear and bake 1 hand calf
Bake 1 chicken and meat
Remove after cooking
Bake 1k butter beans (soaked) 1 onion into quarters and 2 carrots slices
Sauté 1 onion 50gr. lard
Cut the meat (joining them)
leave determine:
Add the cooked beans, season with salt and pepper together parsley and bay
leave determine
Serve in bowl of clay
Sprinkle with chopped parsley or cumin
Serve with white rice.
(And I don't like that dish)
Carcamusas from city Toledo, how people know the recipe: "carcamusas a la toledana"
Recipe:
A kilo of pork tenderloin or beef to cook, 180g ham, 180g chorizo, 400 g of tomato sauce, Two onions, 180g peas, Two red peppers, Eight cloves of garlic, 40 dl beef broth, 2 dl white wine good you, 2 dl olive oil, One tablespoon of paprika, One tablespoon of oregano, A chilli, Salt and pepper.
preparation:
(The original recipe with beef)
In a large saucepan put a splash of oil is heated and a little meat, four cloves of garlic, peeled and minced onions cut into thick slices, shredded peppers and tomato is added, mix well and put salt and pepper. Let saute about 15 minutes all together. After put the wine, give some more laps and you check the meat stock, cover and let simmer about 45 minutes. At this point add the ham and chorizo, diced, cooked for 15 minutes. After this time put the peas and cook another 10 minutes.
While peas are in a fry pan with the remaining garlic chilli, oregano and paprika. The latter should be added at the end to prevent burning. This sauce to casserole sprayed and given a boil.
After the stew is best left to stand for 1 day and served hot.
There are people who serve carcamusas with fries.
One of the National dishes of Brazil is feijoada, Feijoada is black bean containing salted pork , dehydrated meat, bacon, sausage... It's served with white rice, orange, braised kale and manioc flour ...Well, I don't Know how to cook it and I don't like to eat too, but most of the brazilians love this food.
Portugal:
"bacalhau à braz"
"Carne de porco à alentejana"
"Cozido à Portuguesa"
"Pastel de nata"
"Sopa de feijão encarnado com massa e chouriço"
"Alheira de Mirandela "
"Tripas à moda do Porto"
"Chanfana"
"Queijadas de Sintra"
Spain:
"Pulpo a la Gallega"
"Fabada asturiana"
"Pot asturiana"
"Rabo de toro"
"Carcamusas"
"Sopa castellana"
"Cocido madrileño"
Sophia, I have chosen "Tripas à moda do Porto" and "Carcamusas". Thanks.
