Extreme Algarvian flavours

Want to taste something different? You’re in the right place in the south of Portugal. The Algarve offers anything from dried & salted cod to octopus cataplana and snails. Looking for flavours that are even more extreme? Try these three.

See the original article in Enjoy the Algarve – magazine September 2017

 

Hot, hotter, piri piri

What: Crushed chillies, lemon juice and oil. That’s all you need for piri piri sauce. The pungency of the chillies used in piri piri sauce is measured according to the Scoville Scale, which goes from 0 to 2,000,000 Scoville Heat Units (SHU). The higher the rating, the hotter the chilli.

How: to keep it Portuguese, put the sauce on your chicken (frango piri piri) or bifana. However, any food gets a kick when you spice it up with a few drops of molho picante. (Enjoy the Algarve’s Kyle evens puts it on his pizza).

More info? Read this

More Portuguese spices: paprika, granulated garlic, oregano, cumin, cinnamon powder and black pepper are also often used in the Portuguese cuisine.

 

Firewater to the max: Medronho

What: No, it doesn’t taste of strawberries. Although Medronho is made from the Arbutus unedo, aka the strawberry tree, the drink itself tastes more like hard core schnapps (logical, it usually has an alcohol content between 40 and 50%). Medronho trees grow in the northern Algarve and the Alentejo.

How: having a shot glass of this água ardente after dinner is said to help digestion. Alternatively, do like traditional farmers in rural Portugal and start the day with a shot of Medronho to ‘wake your spirits’.

More info? Read this

More Portuguese alcoholic drinks: port, Licor Beirão, vinho verde, ginja

 

Sweet, sweeter, honey

What: it’s not that the Algarvian honey is somehow sweeter than other honey, it’s just that it’s often better. Why? Here, unlike the mass-manufactured, processed and pasteurised stuff you’ll find in supermarkets all over the world, small scale beekeepers in the serra produce raw honey. This honey is unheated, unpasteurised and unprocessed, and thus contains all the good qualities and anti-oxidants.

How: on bread and in yoghurt. Even better: use honey instead of sugar (that goes for everything from baking a cake to making an awesome mojito).

More info? Read this

More Portuguese sweetness: pastel de nata and basically every other cake that’s sold in your local Algarvian bakery.

 

See the original article in Enjoy the Algarve – magazine September 2017

Posted in Features.