Alentejano Cuisine

For our Sunday lunch, Cecílio made probably the most typical Alentejano dish - Açorda de Espinafres. 

Açorda, from the arabic ath-thorda, bread soup. Like most Alentejano dishes, was invented by the poor to use up hard bread and other bits most folk had on hand. You cook garlic and chopped coriander in olive oil, then add chopped spinach and water, and finally some salted cod, eggs (just thrown into the hot liquid and poached) and lumps of cheese. Cecílio added chopped potato and had the bread on the side, but you can add the chopped bread instead. The cod, eggs and cheese are all optional. Really good, and very easy to make.

Gratefuls:
- croissants and grapefruit; family traditions
- church here, and Livestream from England at 18:30
- a new tradition of Sunday lunch with these two, alternating between their house and ours