Madeira (Portugal)

The islanders really enjoy Madeira wine as an apéritif or dessert. It is, however, often seen as a little too heavy as an accompaniment to the meal itself.

The islanders really enjoy Madeira wine as an apéritif or dessert. It is, however, often seen as a little too heavy as an accompaniment to the meal itself.
This is due to the fact that many of the typical dishes comprise fresh fish that has often been grilled over an open coal fire with many herbs and garlic. A light vinho verde from the mainland or a local red or white wine are much better complement to the meal. In general, the island cuisine is simple and good, much fish as well as meat and many different soups dominate the menu. Hake, espada, that has been marinated in lemon juice or vinegar then roasted or grilled and sometimes served with grilled banana, is a popular sea dish. The latter should not be confused with espetadas, beef skewers that are seasoned with sea salt and garlic and laid on bay leaves before being cooked over a wood fire at special occasions. Prego no prato is a steak dish where a steak is laid between two thick slices of bread that have sometimes been covered with garlic butter.
Caldeirada fish soup is an exceedingly popular, simple and exquisite soup. Alongside this is a hearty stew such as caldo verde, which features finely cut cabbage, potatoes, garlic and spicy sausage or açorda, a bread soup with garlic, olive oil and poached egg. A filled sandwich, brought to the island by the British is recommended as a snack on the go: fanciful combinations of fish, chicken, ham, salad, tomato, cheese and egg are served up between slices of white bread.