Cocido


Cocido or cozido is a traditional stew eaten as a main dish in Spain, Portugal, Brazil and other Hispanophone and Lusophone countries.

Etymology

In Spanish, cocido is the past participle of the verb cocer, so it literally means "boiled ". In Portuguese, the word cozido means "cooked", "boiled" or "baked", being the past participle of the verb cozer.

Preparation and ingredients

Cocido is made of various meats, embutidos and vegetables like cabbage, turnips, parsnips, potatoes, carrots and chickpeas. Other foods 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.
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, meat, smoked sausages, and other ingredients. Numerous regional variations exist throughout Portugal, and the dish is considered part of the Portuguese heritage.
It is a rich stew that usually includes beef shin, pork, assorted offal, Portuguese smoked sausages and in some regions chicken, served with cabbage, carrots, turnips, rice, potatoes, and collard greens. It is often served with olive oil and red wine.

''Cozido de grão''

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

''Cozido das Furnas''

In São Miguel Island, Açores, 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.