() or ''cozido'' () is a traditional

stew A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and ...

eaten as a main dish in Spain, Portugal, Brazil and other

Hispanophone Hispanophone and Hispanic refers to anything relating to the Spanish language (the Hispanosphere). In a cultural, rather than merely linguistic sense, the notion of "Hispanophone" goes further than the above definition. The Hispanic culture is th ...

and

Lusophone Lusophones ( pt, Lusófonos) are ethnic group, peoples that speak Portuguese language, Portuguese as a native language, native or as common second language and nations where Portuguese features prominently in society. Comprising an estimated 270 m ...

countries.

Etymology

In Spanish, ''cocido'' is the

past participle In linguistics, a participle () (from Latin ' a "sharing, partaking") is a nonfinite verb form that has some of the characteristics and functions of both verbs and adjectives. More narrowly, ''participle'' has been defined as "a word derived from ...

of the verb ''cocer'' ("to boil"), so it literally means "boiled hing. 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").

Preparation and ingredients

Cocido is made of various

meat Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...

s (pork, beef, Chicken as food, chicken, mutton), embutidos and vegetables like cabbage, turnips, parsnips, potatoes, carrots and chickpeas (''garbanzos''). Other foods (such as Egg as food, 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. ''Madrid, madrileño'', ''Province of León, maragato'', ''Liébana, lebaniego'', ''Galicia (Spain), 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. Ingredients vary across regions.

Portuguese ''cozido''

''Cozido à portuguesa''

In Portugal, ''cozido à portuguesa'' is prepared with several vegetables (Phaseolus vulgaris, beans, potatoes, carrots, turnips, Brassica oleracea, cabbages, rice), meat (chicken as food, chicken, pork ribs, bacon, pork pig's ear (food), ear and pig's trotters, trotters, various parts of beef), smoked sausages (chouriço, farinheira, morcela, blood sausage), and other ingredients. Numerous regional variations exist throughout Portugal, and the dish is considered part of the Portuguese cuisine, Portuguese heritage. 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.

''Cozido de grão''

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

''Cozido das Furnas''

In São Miguel Island, in the Azores, meaty ''cozido'' known as ''cozido das Furnas'' is cooked underground for four to five hours, with the natural heat from the volcanic activities.

Brazilian ''cozido''

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

Notes

References

{{Reflist, 2 Cocidos, Portuguese stews Brazilian stews Spanish soups and stews