DISHES TO TRY DURING A VISIT TO MADEIRA
To sum up the flavours of Madeira. It is from breakfast to evening, from summer to winter, Madeiran cuisine offers many opportunities to taste its specialities, to immerse yourself not only in the ocean on the beach, but also in the simplicity of the dishes, prepared for centuries with the same tradition and love in the heart. Every dish you experienced on your culinary path connected you more deeply with the vibrant culture, the hospitality of the people here, the traditions of the island and the incredible landscapes.
If eating in Madeira has given you great pleasure, the Madeiran wines will also appeal to you. So I already invite you to read an article about the famous drinks with a century-old tradition of winemaking on the island, the famous poncha made with local rum or aguardente, lemon juice and honey, because after all, you can't say you've been to Madeira until you've tasted these drinks.Czytaj więcej...
Espetada
is a classic among meat lovers. They are huge skewers made from cubes of beef, seasoned with garlic, salt and bay leaf, set on a special bay tree skewer and grilled over wood or charcoal. However, in many restaurants, it is served on tables suspended on iron skewers. The Portuguese, as a side dish, suggest fried corn called 'Milho Frito' and Bolo do Caco, of course, traditionally baked on tiles or a slab over a fire and, of course, salads. If you are not a vegetarian, this dish is the number one choice when travelling around the island. In Madeira, Beef Espetada is a typical dish from the region of the town of Câmara de Lobos. When ordering, it is a good idea to let the waiter know how you want the skewers fried (bem passado - well fried, medio - medium fried, mal passado - poorly fried).
Bolo de mel
This traditional cake is the oldest dessert baked in Madeira. It is said to have been created by the nuns of the Santa Clara convent in Funchal. It is a thick sponge cake with walnuts, almonds, Madeira wine, cinnamon or cloves that goes very well with coffee, milk or sweet wine. It is usually prepared at Christmas time and can be stored for up to a year, so it is a great culinary souvenir to pack in your suitcase. One of the most important ingredients in gingerbread is sugar cane molasses - a brown thick syrup that is a by-product of the sugar industry in Madeira. The local authorities have created certificates of authenticity and labels of 'Mel de Cana da Madeira', 'Bolo de Mel de Cana da Madeira' and 'Broas de Mel de Cana da Madeira' to protect the original composition of the cake.
PASSION FRUIT PUDDING
Passion fruit is a fairly common fruit in Madeira, right after bananas. Passion fruit pudding is one of those light and delicious desserts that you must try during the hot summer days in Madeira. There are many different recipes, but it is usually made with gelatine, egg white, condensed milk and passion fruit juice concentrate. Cream is also often added during preparation or alongside the finished mousse; sometimes sugar is also used. Every restaurant in Madeira prepares passion fruit pudding in its own way, so it's worth ordering a dessert (sobremesa) in the form of such a pudding with your coffee after the main course.
SWORD FISH FILLET (ESPADA)
Madeira's most popular fish. It is only fished in two places in the world, Madeira and off the coast of Japan. The Espada (black scabbardfish) loses its life under pressure changes when it is pulled from the depths, so no one has ever seen a scabbardfish alive. It is a black scabbard fish that swims in the depths of the ocean, and the fishermen who catch it specialise in this type of fish. Its intimidating appearance has nothing to do with its delicate, light and excellent taste. Especially when it is served in the typical Madeiran way, that is, the fillets are first marinated in garlic, lemon, salt and pepper, then lightly coated in flour, eggs and fried. The bananas are cut lengthwise in half and then cooked in the same pan after the fish is done, and then served on a plate together with a passion fruit sauce.
Picadinho
is a traditional Madeiran dish of boiled beef, seasoned with garlic, pepper and bay leaves, with sauce served on a larger plate, surrounded by fries, tomato slices. A very filling and tasty dish, perfect for two. In addition to beef picadinho, Madeira's menu also includes chicken and pork picadinhos, which can be accompanied by fried corn in addition to potatoes. In addition to this, you can also find picadinho made of octopus and squid, although the recipe and presentation are slightly different.
Bife de Atum
Tuna is probably the most popular dish in Madeira, due to its abundance in the waters around the island. Tuna steaks are usually prepared in a marinade of olive oil, garlic, salt and oregano. A piece of steak is a nice thick steak that is pan-fried and served with milho frito or with boiled potatoes or rice and salad. Fresh tuna can always be bought at the fish market, which is located in the building of the famous Mercado dos Lavradores in Funchal.
Milho frito
It is the most popular accompaniment to main courses, from espada to tuna steak or black scabbard. Milho means corn in Portuguese, and milho frito is nothing more than made with corn flour, water, butter and kale, large cubes that are deep-fried and served as a crispy sensation with a bit of tenderness in the middle. It can be varied with garlic or herbs. In Madeira, Milho Frito is usually served with espetada and other regional dishes.
Sopà de Trigo
This wheat soup is a great alternative for colder days in Madeira. The preparation itself takes at least 24 hours as the wheat begins to soak and the pork begins to marinate. In this soup you will not only find chunks of pork, potatoes, cabbage, bay leaves and garlic, but also large amounts of vegetables. It is characterised by a slightly rubbery texture and is very thick. Sopa de Trigo is a very popular dish in Madeira, so you can eat it in almost every restaurant on the island.
Prego no bolo do Caco
is nothing more than a huge round sandwich with grilled steak, served on a traditional Madeira Bolo do Caco, smeared with butter and garlic. "Special Prego" includes extra grilled bacon, lettuce, tomatoes, cheese, a fried egg, sometimes served with fries. It is an extremely popular dish for lunch and very inexpensive, and can be eaten for two. Bolo do Caco is a round flat bread traditionally made on the islands of Madeira and Porto Santo in Portugal. Like any bread, it is made with wheat flour, yeast, water and salt. However, it has an unusual ingredient: the sweet potato, which is peeled, boiled and mashed. All the ingredients are mixed together, vigorously kneaded, and then left to ferment for 2-3 hours. The dough is then divided into small portions and flattened to make a dough about 3 cm thick and 10 cm in diameter. Traditional baking is done on a piece of stone or ceramic previously heated to a high temperature.
While in Madeira, you should try as many of its flavours as possible and enjoy all the amazing traditional dishes the island has to offer. The wide culinary choice allows you, every day, to taste something new from the repertoire of Portuguese cuisine. The Portuguese are well aware that you don't need complicated recipes or expensive products to enjoy a good meal. Typical Madeiran food comes from their roots, the heritage of the Portuguese colonisers and the trade relations that have been established over the centuries. This is why the dishes created in Madeira are prepared out of a passion for cooking, love for loved ones and simplicity in the recipes. So let's discover the typical dishes you can't miss during your stay in Madeira
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