History & Culture

In this section, you will find information on Historical and Culture related to the Lusophonic people.

PHILADELPHIA — Portugal lies thousands of sea miles from the windswept sidewalks and narrow brick storefronts of North 5th Street in Philadelphia, but the distance seems a short one along Rua Cinco. 

HISTORY: The White Fleet and the Iconography of Control
Cod... bacalhau. For centuries, salt cod was the staple of many a poor country´s diet, including Portugal´s. Cod was the fish found in almost unlimited quantity from the time that John Cabot in 1497 reported taking them up in abundance by means of weighted baskets. "Bacalhau" was the fish that...  

CULTURE: Portuguese Humor - You know you are Portuguese when...

CULTURE: Portuguese Pork Cutlet Sandwich:

Pork Cutlet Sandwich

8 pork cutlets
3 garlic cloves
1 tespoon of sea salt
2 teaspoons of black pepper
1 teaspoon paprika
2 bay leaves
1/2 cup white wine
1/4 cup white vinegar
2 tablespoons of pork fat

Season the pork cutlets with the garlic, bay leaves, black pepper, sea salt, paprika, wine & vinegar.
begin to heat up the pork fat in a frying pan, once it heats up add the pork cutlets & cook for about 4-5 minutes on each side.
Add all the ingredients used to season the cutlets into the pan, cook until sauce thickens. Serve on a portuguese roll.

CULTURE: Portuguese Wedding Stew:

Portuguese Wedding Stew

Recipe provided by: Chef Christina Dimacali

Serves 4 - 6 
1 Tablespoon olive oil
1 cup chopped onion
2 large garlic cloves crushed
¼ teaspoon crushed red pepper
¼ teaspoon Hungarian paprika
4 - 6 ounces chicken chorizo or andouille sausage crumbled
2 cups ½” cubed white sweet potatoes
3 cups low sodium chicken broth
½ - 15 oz can cannellini beans
5 ounces collard greens or kale, leaves and stems separated and chopped fine
1 Tablespoon red wine vinegar

1. In a large saute pan, heat oil over medium high heat. Add onions and garlic. Cook until translucent, stirring often (approximately 5 minutes). Add pepper and paprika. Saute an additional minute.
2. Add sausage and cook until lightly browned.
3. Add the potatoes and stir often for 5 minutes.
4. Add broth and bring mixture to a boil, scraping up any browned bits from the bottom of the pan. Reduce heat to medium low. Cover and simmer until potatoes are fork tender (approximately 5 minutes). 
5. Mash half of the beans and whisk into the soup. Add the remaining white beans and hard stalks of greens. Cook 8 minutes until stalks are tender.
6. Add greens and vinegar. Season with salt and pepper. Once greens are wilted serve.