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 receitas recipes 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:

• 175 gramas grams de of carolos de milho coarse cornmeal, similar to grits or polenta
• 500 gramas de couratos limpos raw pork rinds
• 500 gramas de entrecosto spare ribs
• uma cabeça de alho picada a head of minced garlic
• folha de louro bay leaf
• vinho tinto red wine
• 1.3 litros liters de água water
• sal salt

Step 1

Marinate the couratos limpos and entrecosto for two days before the meal. Cut the meat aos pedaços in pieces and place it in a alguidar bowl with a head of minced alho , 2 folhas de louro , sal , and vinho tinto . Atenção: O vinho deverá cobrir a carne Attention: The wine should cover the meat

Step 2

On the day of the meal, wash the carolos several times in order to remove the bran (outer layer).

Step 3

Add the carolos and água to a panela pot, season with sal , and cook for about meia hora half an hour on medium-high heat.

Step 4

Finally, remove the meat from the marinade and add the meat to the panela , along with a little more vinho tinto . Let it cook for another half hour, stirring as needed.

Step 5

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

Rancho à Moda de Viseu (Viseu-style Rancho)

Ingredients:

• 500g de vitela veal
• 500g de entrecosto spare ribs
• 500g de frango chicken
• 500g de entremeada sliced pork belly
• 1 chouriça de carne chorizo, meat sausage
• 300 gramas de grão chickpeas
• 400 gramas de massa macarrão macaroni pasta straight tube-shaped cut pasta, not elbow macaroni
• um quilo 1 kg de batatas potatoes
• 4 cenouras carrots
• 1 couve portuguesa collard greens, Portuguese cabbage
• 1 cebola onion
• tomate tomato
• alho garlic
• louro bay leaf
• azeite olive oil
• sal salt

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 sal cook the chickpeas in a large amount of water seasoned with salt
3. In another pan cook the vitela
4. When the veal is tenra tender, add the entremeada , the chouriça de carne , the entrecosto , and the frango , and deixe cozer mais um pouco let it cook a little more
5. Entretanto Meanwhile, peel and corte cut the batatas , dice the cenoura , aos cubinhos into little cubes, shred the couve portuguesa , and set aside.
6. After cooking, break the meat into pieces and reserve the água da cozedura cooking 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 maduro ripe 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 descascadas peeled potatoes, carrots, and cabbage. Let cook for a few minutes.
12. Add the macarrão macaroni 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.