CUISINE OF SPAIN AND PORTUGAL

 

CUISINE OF SPAIN AND PORTUGAL

 

 

Situated in southwest Europe is the Iberian Peninsula which juts out from France and the Pyrenees mountain range into the waters of the Mediterranean Sea and the Atlantic Ocean. It lies between 10°W to 4°E longitude and 36°N to 43°N latitude and includes two countries Spain and Portugal with Spain covering more than three quarters of its landmass. The proximity of the two countries with their large coastline regions and overlapping historical influences, bind their culinary traditions.

 

HISTORICAL AND CULTURAL INFLUENCES

 

Since ancient times waves of invasions of the Iberian Peninsula have radically influenced its food. In the north the Celtic people introduced pigs and pork which is still popular today. The Romans brought irrigation and olive trees which changed the economic conditions for the better. Arabs (Moors) who ruled the region for 800 years left an indelible mark on the food habits of the inhabitants. They brought in saffron, rice, citrus fruits, almonds, eggplant, eastern spices and this has had a dominant influence on the cuisine. Being very powerful seafarers both Spain and Portugal travelled all over the world in search of spices bringing back home spices like cloves, cinnamon, nutmeg, and black pepper. With the discovery of the New World i.e. Americas, foods such as chillies, corn, beans, tomatoes, vanilla, chocolate, squash, guava, pecans, pine nuts, turkey and potatoes were incorporated into their cuisine. Their cuisines amalgamated with the colonies they ruled.

 

SPAIN

 

The Spanish landscape is dominated by a high plateau surrounded and dissected by

mountains, creating regional cuisines. Spain borders the Bay of Biscay, France, Andorra and Pyrenees to the north, the Mediterranean Sea and the Straits of Gibraltar to the east and south the Atlantic Ocean to the south and Portugal and Atlantic Ocean to the west. Agriculture is a significant part of the economy. Spanish population is almost 43 million and almost all are Roman Catholic, making Christian holidays occasions for culinary celebrations.

Although distinct dishes are found within culinary regions nationally the Frittata patata

 

An egg omelette with potatoes is a clear favourite, Paella the rice, meat and seafood dish is another favourite so is Cocidas a brothy soup and gazpacho a cold cucumber soup and almond based sweets.

The Spanish are good eaters and sometimes may eat both an early and mid-morning breakfast as well as full lunch and dinners and in between snacking on Tapas. Lunch is considered a heavier meal than dinner. A full meal may begin with Tapas followed by an entree, then the main course and lastly sweet or dessert.

 

PORTUGAL

 

Portugal has a passion for seafood because of its long coastline. For culinary purposes Portugal may be divided into north and south separated by the Tagus River. Portugal is situated on the innermost edge of the European Continent. The population is 11million mostly Roman Catholic and Christian Culinary traditions have shaped their eating habits. Portugal terrain is generally mountainous north of Tagus River and rolling plains south of it and it has a sizeable rural population. Its main agriculture products are wheat, corn, rice, potatoes, grapes and olive oil. Dairy products are scarce especially in the north. Portuguese tend to use more varied and intense seasonings.

North is famous for its Caldo Verde a soup of potato, onions, shredded cabbage and Linguiça sausage, may be thickened by cornbread. Portugal is famous for sardines and cod which are canned and salted. Specialities of Portugal are chestnut soup and almond & egg confections.

South is more hotter and fertile climate. Wheat is the staple crop and food, especially bread. Bread is also used to thicken soups or stews. Algrarve is the southern most region, from it comes Piri-Piri a hot chilli sauce which is now famous in all former Portuguese colonies. The warm climate is good for cultivating figs, apricot, lemons, carob, almonds, sugarcane, citrus and rice. Portugal like Spain has a lot of Moor‘s influence especially in the use of almonds and egg yolks in sweets.

The Portuguese eat a light breakfast followed by a mid-morning snack then lunch followed by a leisurely dinner. The main meal will start with soup followed by a meat or fish dish accompanied with vegetables, especially green salads. Desserts are simple like rice pudding or cheese or fruit followed by coffee.