Cocido (Spanish: [koˈθiðo])[a] or cozido (Portuguese: [kuˈziðu] (About this soundlisten))[b] is a traditional stew eaten as a main dish in Spain, Portugal, Brazil and other Hispanophone and Lusophone countries.[1][2]

Cocido
Cozido de grão.jpg
Portuguese cozido de grão (chickpea cozido)
Alternative namesCozido
TypeStew
Place of originIberian Peninsula
VariationsCozido à portuguesa

EtymologyEdit

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 ingredientsEdit

Cocido is made of various meats (pork, beef, chicken, 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, lebaniego, gallego).

The basic method of preparation involves slow cooking over a low heat. Cozido may be prepared with a wide variety of vegetables, meats, fish, and seafood.[3] Ingredients vary across regions.

Portuguese cozidoEdit

Cozido à portuguesaEdit

 
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. It is often served with olive oil and red wine.

Cozido de grãoEdit

Cozido de grão is prepared with chickpeas as the main ingredient.

Cozido das FurnasEdit

In São Miguel Island, Açores, 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 cozidoEdit

In Brazil, potatoes, sweet potatoes, carrots, and cassava are commonly used.[8] Bananas can also be included in Brazilian cozido dishes.[9]

See alsoEdit

NotesEdit

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

ReferencesEdit

  1. ^ a b "cozido". Infopédia (in Portuguese). Porto Editora. Retrieved 3 April 2017.
  2. ^ "cozido". Dicionário Michaelis (in 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 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.