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Braga (Portugal)
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Main course
Meat
Food Flavour DNA
Nutritional Values
600kcal
45gProtein
40gCarbs
25gFat
4gFibre
350 gServing
* Per serving · 350 g. May vary.
Allergens
🌾 Gluten
Also served in
Papas de Sarrabulho
How to order / say it
Say it
Papas de Sarrabulho — [Pah-pahs deh Sah-rah-bohl-yoo]
Order
I'd like the Papas de Sarrabulho, please.
Locally
Gostaria de Papas de Sarrabulho, por favor.
Say locally
A rustic porridge cooked with meats, blood, and spices, typically served in the Minho region.
Why try it?
This dish holds cultural significance as a warming meal during cold months, bringing families together to savor traditional flavors from the North.
How it tastes
Pungent and robust, the porridge is earthy and aromatic with a smooth, slightly grainy texture, packed with the rich flavors of well-spiced meats.
Origin & History — first documented: 1750
Tracing back to northern Portugal, Papas de Sarrabulho was initially consumed by farmers and workers in the 18th century for its nutrients and warming properties.
Recipe
Ingredients
- 🥩 200 g pork
- 🥩 50 ml pork blood
- 🌾 100 g cornmeal
- 🧄 3 cloves garlic
- 🧂 1 tsp cumin
- 🌿 1 leaf bay leaf
Method
- 1 Boil the pork until tender and shred.
- 2 Add cornmeal to the cooking liquid, stirring until thickened.
- 3 Mix in shredded pork, pork blood, and spices, simmering until well-blended.
- 4 Serve warm, garnished with bay leaf for aroma.
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