Cocido

Cocido
Portuguese cozido de grão (chickpea cozido)
Alternative namesCozido
TypeStew
Place of originIberian Peninsula
VariationsCocido madrileño, cocido montañés, cocido maragato [es], cocido de pelotas [es], cocido andaluz [es], cocido de Lalín [es], berza gaditana [es], cocido lebaniego, cozido à portuguesa
Cocido madrileño

Cocido (Spanish: [koˈθiðo])[a] or cozido (Portuguese: [kuˈziðu] ⓘ)[b] 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, maragato [es], lebaniego, galego [gl]).

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

Cozido à portuguesa (Portuguese stew) plate

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.[by whom?]

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

Cozido das Furnas

In São Miguel Island, in the Azores, meaty cozido known as cozido das Furnas is cooked underground for four to five hours, with the natural heat from the volcanic activities.[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

Notes

  1. ^ Latin American Spanish: [koˈsiðo]
  2. ^ Brazilian Portuguese: [koˈzidu]

References

  1. ^ a b "cozido". Infopédia (in European Portuguese). Porto Editora. Retrieved 3 April 2017.
  2. ^ "cozido". Dicionário Michaelis (in Brazilian Portuguese). Editora Melhoramentos. Retrieved 3 April 2017.
  3. ^ Holland, Mina (2015) [2014]. The World on a Plate: 40 Cuisines, 100 Recipes, and the Stories Behind Them. New York: Penguin Books. p. 78. ISBN 9780143127659.
  4. ^ Silva, Claudio (17 August 2016). "20 Things to Know Before You Go to Luanda". Roads & Kingdoms. Retrieved 23 March 2017.
  5. ^ Saxelby, Ruth (10 August 2016). "FADER Mix: DJ Marfox". The Fader. Retrieved 23 March 2017.
  6. ^ Andrade, Carina (20 March 2017). "Açores: eleito destino de 2017 para ingleses". Flash! (in European Portuguese). ISSN 1647-2519. Retrieved 3 April 2017.
  7. ^ Segalov, Michael (16 December 2016). "This Underground Stew Cooks Using Volcanic Heat". Munchies. VICE. Retrieved 3 April 2017.
  8. ^ Palmerlee, Danny; Armstrong, Kate; Bao, Sandra; Benson, Sara; Brash, Celeste; Green, Molly; Kohn, Michael; Kohnstamm, Thomas; McCarthy, Carolyn; St Louis, Regis; Vidgen, Lucas (2013). South America on a shoestring (12 ed.). Lonely Planet. p. 402. ISBN 9781741798944.
  9. ^ Fodor's Brazil (2nd ed.). New York: Fodor's. 2002. p. 58. ISBN 9780676901917.