Cocido
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Script error: No such module "Lang". (Script error: No such module "IPA".)Template:Efn or cozido (Script error: No such module "IPA".)Template:Efn is a traditional stew eaten as a main dish in Spain, Portugal, Brazil and other Hispanophone and Lusophone countries.[1][2]
Etymology
In Spanish, cocido is the past participle of the verb cocer ("to boil"), so it literally means "boiled [thing]". In Portuguese, the word cozido means "cooked", "boiled" or "baked", being the past participle of the verb cozer ("to cook", "to boil", or "to bake").[1]
Preparation and ingredients
Cocido is made of various meats (pork, beef, chicken, and mutton), embutidos and vegetables like cabbage, turnips, parsnips, potatoes, carrots and chickpeas (garbanzos). Other foods (such as eggs or cheese) can be added before serving. Due to the wide regional diversity of the dish, the word cocido is typically followed by the place of origin (e.g., madrileño, Template:Ill, lebaniego, Template:Ill).
The basic method of preparation involves slow cooking over low heat. Cozido may be prepared with a wide variety of vegetables, meats, fish, and seafood.[3] Ingredients vary across regions.
Portuguese cozido
Cozido à portuguesa
In Portugal, cozido à portuguesa is prepared with several vegetables (beans, potatoes, carrots, turnips, cabbages, rice), meat (chicken, pork ribs, bacon, pork ear and trotters, various parts of beef), smoked sausages (chouriço, farinheira, morcela, blood sausage), and other ingredients.[4][5] Numerous regional variations exist throughout Portugal, and the dish is considered part of the Portuguese heritage.Script error: No such module "Unsubst".
It is a rich stew that usually includes beef shin, pork, assorted offal, Portuguese smoked sausages (morcela, farinheira and chouriço) and in some regions chicken, served with cabbage, carrots, turnips, rice, potatoes, and collard greens.
Cozido de grão
Cozido de grão is prepared with chickpeas as the main ingredient.
Cozido das Furnas
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On São Miguel Island in the Azores, cozido is a beef-forward dish known as cozido das Furnas. It is buried in the fumeroles of Lagoa das Furnas and cooked underground for four to five hours.[6][7]
Brazilian cozido
In Brazil, potatoes, sweet potatoes, carrots, and cassava are commonly used.[8] Bananas can also be included in Brazilian cozido dishes.[9]
See also
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Notes
References
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