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Codfish "Açorda"

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Codfish "Açorda"
Location
7540- SANTIAGO DO CACÉM
District:Setúbal
County :Santiago do Cacém
Parish:Santiago do Cacém
Contacts


A legacy of the Muslim presence, the "açordas" are usually made with coriander or pennyroyal (or a mixture of both herbs), hard bread, olive oil, garlic, salt and water. This is the basis for all "açordas". Then several ingredients may be added, according to season and wealth. The so-called "açorda 'hand in the pocket'" is extremely simple and usual among the poor, owing its name to the fact that it would not require anything but a spoon to be eaten. Usually, poached or boiled eggs and olives are also added. Often the hot water used to prepare the "açorda" is the one where previously a piece of fish was boiled or the thin slices of green pepper, were scalded. In summer, it goes well along with grilled or fried sardines, ripe figs, white grapes or raw celeriac, cut into thick sticks. The mere enumeration of the most common açordas gives a faint idea of Alentejo people's inventiveness: açorda with dogfish, cod, mint, garlic, broad beans ...

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Localização
7540- SANTIAGO DO CACÉM
Distrito:Setúbal
County:Santiago do Cacém
Parish:Santiago do Cacém
Contactos


If any of the information is incorrect, please send an email to lifecooler office

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