Papas de Sarrabulho, in English referred to as Sarrabulho porridge, is a typical Portuguese dish. It comes from Minho Province and surrounds, in the Norte Region of Portugal, mainly in the cities of Porto,[1] Guimarães,[2] Braga,[3] Amares[4] and Barcelos.[5]
Papas is made with pork blood, chicken meat, pork, salpicão, presunto, chorizo, cumin, clove, nutmeg, lemon, piri-piri and bread or cornmeal, among other ingredients. It is served as a soup or as an accompaniment, to rojões for example. It is traditionally eaten with Vinho verde or red wine.
Papas de Sarrabulho is made in the winter, as that is generally when pigs are slaughtered.[6] In addition, papas is a very strong dish, more appetising in cold winter weather. In warm summer weather, pork blood, as a highly perishable ingredient, would tend to deteriorate too quickly. It is common to find it on restaurant menus in the north-west of Portugal, in their home area of the Norte Region; it is rare to find it served elsewhere in the country.
References
- ^ "Conheça três sítios para comer papas de sarrabulho no Porto". Time Out Porto (in European Portuguese). 2017-09-26. Retrieved 2023-10-29.
- ^ Silva, Pedro Luís (2023-10-27). "Comer rojões e papas de sarrabulho em Guimarães (e também ouvir jazz)". O Minho (in European Portuguese). Retrieved 2023-10-29.
- ^ hugopereira. "Papas de Sarrabulho à moda de Braga". Associação Cozinheiros Profissionais Portugal (in European Portuguese). Retrieved 2023-10-29.
- ^ "Restaurantes de Amares vão servir papas de sarrabulho para substituir festival". Jornal de Notícias (in Portuguese). Retrieved 2023-10-29.
- ^ "Fim de Semana dos Rojões e das Papas de Sarrabulho à moda de Barcelos | Município de Barcelos". Retrieved 2023-10-29.
- ^ André, Santo. "The Mantança do Porco in Terrras da Maia: Usos e costumes" [The Slaughter of the Pig: Uses and customs]. Câmara Municipal da Maia. Extracted from: Antologia – Usos e Costumes do Douro Litoral, Maia: Tipografia Maiata, 2002.
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This page was last edited on 16 November 2023, at 09:43