Macanese cuisine blended, in a unique fashion, ingredients and flavours from Portuguese settlements and trading-posts spanning half the globe – from Brazil, Mozambique, Goa and Malacca, of course from Portugal and China – and with traces from as far as Japan. We find hot chillies from Brazil, curries from India, coconut and strong shrimp flavours from Malaysia, the wide variety of dishes from China, and from the Mediterranean bacalhau (salted cod), olive oil and bay leaves.
This is arguably the oldest and most diverse fusion cuisine in the world. In 2007, UNESCO designated Macau as a Creative City of Gastronomy.
DINING IN THE ALGARVE JANTAR NO ALGARVE Giovanni Pereira First published in the UMA News Bulletin under the title Impressions of the Algarve Part II, with the pen-name “Caramba”. Publicado pela primeira vez no Boletim Informativo da UMA sob o título Impressões do Algarve Parte II, com o pseudónimo “Caramba”. “Muito bom dia” said the […]
Christmas Customs of Macau Rudolfo Baptista An article that first appeared in the Hong Kong Sunday Examiner in 1959 For generations the people of Macau have faithfully observed some beautiful Christmas customs taught them, probably, by the missionaries and nuns who were among the earliest settlers in that outpost of the Portuguese empire. When many
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Consoada Christmas Eve Supper Meno Baptista Filhos de Macau of pre-Vatican 2 era took their religious obligations very seriously, religiously observing all the Holy Days of Obligations, abstaining from eating meat on Fridays and other proscribed days, confessing and receiving the Eucharist at least once a year as required by Church law. They
Cook books Here we list some books and articles on gastronomy, eating habits and recipes, in alphabetical order of authors. See also our website devoted to Macanese Recipes. Ana Maria Amaro, Secret Recipes of Old Macau – Dr. Pitter’s Famous Tea and the Long-Forgotten Patrício’s Tea Filomeno Baptista Consoada (Christmas Eve Supper) Janet P. Boileau, A
Food Comida Macanese cuisine blended, in a unique fashion, ingredients and flavours from Portuguese settlements and trading-posts spanning half the globe – from Brazil, Mozambique, Goa and Malacca, of course from Portugal and China – and with traces from as far as Japan. We find hot chillies from Brazil, curries from India, coconut and
Minchi: An Odyssey by Armando (Pinky) da Silva by Armando (Pinky) da Silva by Armando (Pinky) da Silva by Armando (Pinky) da Silva by Armando (Pinky) da Silva (An edited version of an article originally published in the UMA Newsletter) The odyssey of minchi starts with Kheema, the term used by many
MOUNTAIN FIREWATER by Giovanni Pereira There is a spirit in the Algarve. It’s pure and crystal clear. No secret recipe, no additives and the Algarveans still know how to distill it in their own homes! It’s derived from the most characteristic shrub in the serra hilly regions of the Algarve – the arbutus or strawberry
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COMIDAS REGIONAIS DE PORTUGAL Regional Dishes of Portugal Giovanni Pereira First published in the UMA News Bulletin under the title Impressions of the Algarve Part II, with the pen-name “Caramba” Jean Anderson, one of the best food writers in America and a regular visitor to Portugal for over thirty years had this to
FESTA DAS SARDINHAS by Giovanni Pereira First published in the UMA News Bulletin under the pen-name “Caramba” Each year, in early August, a week-long celebration is held in the Algarvean coastal city of Portimão, which does its best to earn its nickname as the “Sardine Capital of the World”.The town itself goes
Terra de Bacalhau Cod Countryby Giovanni Pereira First published in the UMA News Bulletin under the pen-name “Caramba” The consumption of cod fish is deeply rooted in Portuguese gastronomic culture. This predilection goes back to the time of Os Descobrimentos Portugueses (Portuguese Discoveries in 15th Century) when fishermen ventured into the icy waters
