Muamba de galinha is Angola’s most famous dish, and one bite explains its reputation: chicken braised in red palm oil with garlic and fiery gindungo chili, sweetened by pumpkin and thickened by okra. Portugal...

Bacalhau gratinado is what happens when salt cod gets the full comfort-food treatment: flaked cod folded with sweet peppers, golden onions and chopped boiled eggs, bound with a little mayonnaise and baked until bronzed...

Peixinhos da horta — “little fish from the garden” — are Portugal’s great culinary joke and one of its proudest exports: green beans in a light batter, fried until they look like small golden...

Pudim Abade de Priscos is the most audacious dessert in the Portuguese canon: a caramel-glazed pudding of fifteen egg yolks, sugar syrup, Port wine — and bacon fat. Invented by the Abbot of Priscos,...

Cozido à portuguesa is less a recipe than a national institution: a grand boiled dinner of beef, chicken, pork, a parade of smoked sausages, and vegetables cooked in the meats’ rich broth. It is...

Salada de atum is the Portuguese pantry at its most efficient: good canned tuna — a national institution, and one of the things Portugal genuinely does better than anyone — with tomatoes, cucumber, chickpeas,...

If rissóis de carne are the workhorses of the Portuguese party table, rissóis de camarão are the aristocrats: the same tender cooked dough and golden breadcrumb shell, but filled with shrimp folded into a...

If Portugal held an election for its favorite bacalhau dish, bacalhau à Brás would be a serious contender: shredded salt cod tangled with crispy shoestring potatoes and golden onions, all bound together with softly...

Bacalhau à Zé do Pipo is comfort food with a pedigree: flaky salt cod under golden mayonnaise, ringed by piped mashed potatoes and baked until bubbling. It was created in Porto by the owner...

Amêijoas à Bulhão Pato carry the name of a 19th-century poet who was, by all accounts, a better gourmet than versifier — and this dish is his true legacy: fresh clams opened in olive...