Top 10 similar words or synonyms for cozido

feijoada    0.845934

sancocho    0.835248

patatas    0.832460

migas    0.823244

relleno    0.819974

arroz    0.818967

bacalhau    0.818092

chorizo    0.813446

pebre    0.812939

manjar    0.808222

Top 30 analogous words or synonyms for cozido

Article Example
Cozido It is a rich stew that usually includes shin of beef, 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. It is often served with olive oil and red wine.
Cozido Cozido à portuguesa () is a traditional Portuguese stew. It is a delicacy made of a myriad of vegetables, meats, and sausages. Numerous regional variations exist throughout Portugal, and the dish is considered part of the Portuguese heritage.
Culture of Portugal Each region of Portugal has its own traditional dishes, including various kinds of meat, seafood, fresh fish, dried and salted cod ("bacalhau"), and the famous "Cozido à Portuguesa" (a Portuguese stew).
Cucumis anguria "Cucumis anguria" is primarily grown (as a crop plant) for its edible fruit, which are used in pickling, as cooked vegetables, or eaten raw. The flavor is similar to that of the common cucumber. "C. anguria" fruits are popular in the northeast and north of Brazil, where they are an ingredient in the local version of "cozido" (meat-and-vegetable stew).
Northeast Region, Brazil "Nordeste" has a rich culture, with its unique constructions in the old centers of Salvador, Recife and Olinda, dance (frevo and maracatu), music (axé and forró) and unique cuisine. Dishes particular to the region include carne de sol, farofa, acarajé, vatapá, paçoca, canjica, pamonha, quibebe, bolo de fubá cozido, sururu de capote and many others. Salvador was the first Brazilian capital.
Sabrosa Sabrosa, which falls in the Trás-os-Montes culture, has many examples of traditional gastronomy, which includes oven-brazed goat in rice (), the "Cozido à portuguesa", the "bola de carne" (), the typical embutidos, "pão-de-ló", "cavacas altas" and "cavaquinhas", in addition to the rich tradition of Douro and Porto wines.
Chorizo Portuguese chouriço is made (at least) with pork, fat, wine, paprika, garlic, and salt. It is then stuffed into natural or artificial casings and slowly dried over smoke. The many different varieties differ in color, shape, seasoning, and taste. Many dishes of Portuguese cuisine and Brazilian cuisine make use of chouriço – "cozido à portuguesa" and "feijoada" are just two of them.
Portuguese cuisine Eating meat and poultry on a daily basis was historically a privilege of the upper classes. Pork and beef are the most common meats in the country. Meat was a staple at the nobleman's table during the Middle Ages. A Portuguese Renaissance chronicler, Garcia de Resende, describes how an entrée at a royal banquet was composed of a whole roasted ox garnished with a circle of chickens. A common Portuguese dish, mainly eaten in winter, is "cozido à portuguesa", which somewhat parallels the French "pot au feu" or the New England boiled dinner. Its composition depends on the cook's imagination and budget. A really lavish cozido may include beef, pork, salt pork, several types of "enchidos" (such as cured "chouriço", "morcela e chouriço de sangue", "linguiça", "farinheira", etc.), pig's feet, cured ham, potatoes, carrots, turnips, chickpeas, cabbage and rice. This would originally have been a favourite food of the affluent farmer, which later reached the tables of the urban bourgeoisie and typical restaurants.
Farinheira Farinheira () is a Portuguese smoked sausage made mainly from wheat flour, pork fat and seasonings (white wine, paprika, salt and pepper). It has a yellow/brown colour and is served in traditional dishes like "feijoada" or "cozido à portuguesa". It is also eaten on its own, roasted or fried. In modern versions, it is previously cooked, then peeled and mixed with scrambled eggs and served on bread or toast as a starter.
Portuguese language Examples from other European languages: "macarrão" "pasta", "piloto" "pilot", "carroça" "carriage", and "barraca" "barrack", from Italian "maccherone", "pilota", "carrozza", and "baracca"; "melena" "hair lock", "fiambre" "wet-cured ham" (in Portugal, in contrast with "presunto" "dry-cured ham" from Latin "prae-exsuctus" "dehydrated") or "canned ham" (in Brazil, in contrast with non-canned, wet-cured "presunto cozido" and dry-cured "presunto cru"), and "castelhano" "Castilian", from Spanish "melena" "mane", "fiambre" and "castellano".