Discovery of Brazil: Portuguese Stew Recipe | Press

São Paulo, April 2016 – On April 22, 1500, thirteen caravels from Portugal arrived at the southern coast of what is now the state of Bahia. At first sight, they thought it was a large hill and named it Monte Pascoal. After some time, the name was changed to Island of the True Cross and later to Land of the Holy Cross. Only in 1511, after the discovery of brazilwood, did the country begin to be called by its current name. In honor of the arrival of Pedro Álvares Cabral, leader of the expedition, the Umami Committee selected a Portuguese Stew recipe – a traditional dish from the Lusitanian country, made with vegetables, meats, and sausages.

In addition to its commemorative value, the recipe provides Umami, one of the five basic tastes of the human palate. In this preparation, Umami is found in the meat, chicken, potato, onion, cabbage, corn, and carrot. The characteristics and benefits of Umami include prolonging flavor and increasing salivation, which aid in food acceptance, oral hygiene, and digestion.

Find more recipes at portalumami.com.br 

Portuguese Stew

Ingredients:

• 3 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, pressed
• 500 g beef (chuck) cut into cubes
• 500 g skinless chicken breast, cut into 6 pieces
• 1 liter boiling water
• 3 teaspoons salt
• 1 ear of corn, cut into 3 pieces (220 g)
• 1 smoked sausage (paio), cubed
• 200 g diced bacon
• 4 large potatoes, sliced
• 200 g parsnip (mandioquinha), cut into large cubes
• 2 medium carrots, sliced
• Half small cabbage, roughly chopped
• 3 tablespoons chopped parsley
• Half teaspoon black pepper

Preparation method:

1. In a large pressure cooker, heat the olive oil over high heat and sauté the onion and garlic until golden. Add the meat and chicken and fry for 10 minutes, or until browned.
2. Add 500 ml of water, half the salt, and the corn. Close the lid and cook for 10 minutes after it starts boiling.
3. Let the pressure release, open the cooker, and add the sausage, bacon, potatoes, parsnip, carrot, and remaining water. Cook for another 10 minutes, partially covered, until all the vegetables are tender.
4. Add the cabbage, parsley, black pepper, and remaining salt, and cook over low heat for 10 minutes, partially covered.
5. Remove from heat and serve immediately.

Yield: 8 servings
Preparation time: 40 minutes

UMAMI
It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000 when researchers at the University of Miami confirmed the existence of specific receptors for this taste in the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main Umami substances. The two main characteristics of Umami are increased salivation and the continuation of the taste for a few minutes after eating. To learn more, visit portalumami.com.br.