Learn Portuguese by Cooking

How about a lesson that ends in a tasty reward? For all you omnivores out there, let’s explore some vocabulary in context for different types of meat, vegetables, and other ingredients with these family receitasrecipes contributed by one of our team members and his mother. Thanks Eduardo and Fernanda! 🙌
Learn the vocabulary in the ingredients list and then challenge yourself to remember it in the recipe steps.

Carolos à Moda da Beira-Alta (Beira-Alta Style Carolos)

Ingredients:

• 125 gramasgrams de of carolos de milhocoarse cornmeal, similar to grits or polenta
• 500 gramas de couratos limposraw pork rinds
• 500 gramas de entrecostospare ribs
• uma cabeça de alho picadaa head of minced garlic
• folha de lourobay leaf
• vinho tintored wine
• um litro1 liter de água water
• salsalt

Steps:

1. Marinate the couratos limpos and entrecosto for two days before the meal. Cut the meat aos pedaçosin pieces and place it in a alguidarbowl with a head of minced alho, 2 folhas de louro, sal, and vinho tinto. Atenção: O vinho deverá cobrir a carneAttention: The wine should cover the meat
2. On the day of the meal, wash the carolos several times in order to remove the bran (outer layer)
3. Add the carolos and água to a panelapot, season with sal, and cook for about meia horahalf an hour
4. Finally, add the marinated meat to the panela and let it cook for another half hour

E está pronto a servir!And it's ready to serve!

Rancho à Moda de Viseu (Viseu-style Rancho)

Ingredients:

• 500g de vitelaveal
• 500g de entrecostospare ribs
• 500g de frango chicken
• 500g de entremeadasliced pork belly
• 1 chouriça de carnechorizo, meat sausage
• 300 gramas de grãochickpeas
• 400 gramas de massa macarrãomacaroni pasta straight tube-shaped cut pasta, not elbow macaroni
• um quilo1 kg de batataspotatoes
• 4 cenourascarrots
• 1 couve portuguesacollard greens, Portuguese cabbage
• 1 cebolaonion
• tomatetomato
• alhogarlic
• lourobay leaf
• azeite olive oil
• salsalt

Steps:

1. The day before the meal, soak the grão to help them soften and cook better.
2. On the day of the meal, coza o grão em água abundante temperada com salcook the chickpeas in a large amount of water seasoned with salt
3. In another pan cook the vitela
4. When the veal is tenratender, add the entremeada, the chouriça de carne, the entrecosto, and the frango , and deixe cozer mais um poucolet it cook a little more
5. EntretantoMeanwhile, peel and cortecut the batatas, dice the cenoura, aos cubinhosinto little cubes, shred the couve portuguesa, and set aside.
6. After cooking, break the meat into pieces and reserve the água da cozeduracooking water
7. Chop a cebola and some alho
8. Heat azeite in a pan and add the cebola, alho, and a folha de louro
9. When the onion starts to brown, add some tomate maduroripe tomato and let it stew
10. Add the pieces of meat and a little bit of the reserved água da cozedura
11. Add the batatas descascadaspeeled potatoes, carrots, and cabbage. Let cook for a few minutes.
12. Add the macarrãomacaroni and cook for about quinze 15 minutes
13. Add the cooked grão near the end

Atenção: O rancho deve ficar com bastante caldo. Deve comer-se com colher, por isso deve juntar-se mais água se for necessário.Attention: The Rancho should contain plenty of broth. It should be eaten with a spoon, so more water should be added if necessary.