Portugal’s former status as an important trading nation has had a huge influence on world cuisine. The tempura method of deep-frying was introduced to the Japanese by sixteenth-century Portuguese traders and missionaries, while the fiery curry-house mainstay vindaloo derives from a vinho (wine) and alho (garlic) sauce popular in Portuguese Goa. Indeed, the use of chillis in the East only began when the Portuguese started to import them from Mexico. Bacalhau (dried salt cod) started life as a way of preserving fish on board the Portuguese voyages of exploration; another, less exotic, export is marmalade (although the local marmelada is actually made from quince). Meanwhile, dishes from Portugal’s former colonies crop up time and time again in Portuguese restaurants. Keep an eye out for mufete (beans with palm oil and fish) and chicken piri-piri (chicken with chilli sauce), which originated in Angola and Mozambique, caril de camarão (shrimp curry) and chamuças (samosas) from Asia, and Brazilian meals such as feijoada (pork and bean stew), picanha (sliced rump steak) and rodizio (barbecue meat buffet).

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9 of the best pousadas in Portugal

9 of the best pousadas in Portugal

From Gothic monasteries and riverside palaces, to Moorish castles that loom over terraced hillsides, Portugal has a good deal of striking places to stay. Its c…

12 Oct 2016 • Rough Guides Editors insert_drive_file Article
Get on board: the 5 best European river cruises

Get on board: the 5 best European river cruises

Among a certain segment of travellers, cruising is sometimes maligned: the dismal buffet and watered-down cocktails. Those kitschy lounge acts. The contrived sh…

29 Mar 2016 • AnneLise Sorensen insert_drive_file Article
Our expert's guide: the best area to stay in Lisbon

Our expert's guide: the best area to stay in Lisbon

Heading to the Portuguese capital this year? Whether you want rich history or shops galore, these are the best areas to stay in Lisbon according to our expert.…

09 Feb 2016 • Matthew Hancock insert_drive_file Article
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