WORLD’S FIRST FUSION CUISINE
- Name: Macanese Cuisine
- Fusion: It’s a fusion of Portugal and China
- Discovered By: UNESCO recognized this as the world’s first fusion cuisine
- How Fusion Food Making Started: Through the intermarriage of Portuguese and Chinese people
When I was just 13, I understood my fascination for exploring the world of food. I became greatly intrigued by fusion cuisine and started researching and trying different fusion foods. It was during that time that I got to know about the world’s first fusion cuisine, Macanese Cuisine (a great fusion of Portugal & China).
The story behind this cuisine is very interesting. Let me describe it briefly.
Portugal set off on an unprecedented journey of exploration and commercial development in the early 1400s, motivated by a desire for growth and the acquisition of valuable spices.
During the 1500s, they expanded their presence in Asia by establishing trading posts in prominent locations such as Goa and Malacca. However, their attention quickly turned to China. Despite initial challenges, Portugal triumphantly took possession of Macau in 1557, beginning a historic 442-year tenure on this tiny island situated at China’s southern point.
As the Portuguese settlers engaged and intermarried with the locals, a distinct ethnic identity and cuisine emerged. It’s a celebration of their mixed ancestry that mirrors the intriguing growth of the Peranakans in Malacca.
I have tasted and tried at least 35 to 40 types of Macanese cuisine. Most of them were good, but there are 10 dishes that I found particularly yummy. If you are looking to try any Macanese cuisine, I would recommend these 11 dishes. These dishes are a must-try and will definitely be worth your time and money.
10 World’s First Fusion Foods I Personally Tried & I’ll Recommend That You Should Try Also
Minchi,
Minchi is a stir-fry with cheap cuts of beef and pork sliced into rough mince using the old-fashioned “two cleavers” method, fried with dark and light soy sauce, onions, garlic, pepper, and diced potatoes, and goes well with rice.
To see the recipe click here
African Chicken,
Nobody knows the exact original recipe for this dish because the originator kept it hidden. It is one of those recipes that is unique to Macau and no other former Portuguese colonies, possibly due to its creation in a professional kitchen.
The chicken is marinated in chilies, onions, garlic, and paprika before being coated in a lemony, buttery coconut sauce with crushed peanuts and grilled to crunchy perfection.
To see the recipe click here
Arroz Gordo, Capela,
After trying these delicious dishes for the first time at a fusion restaurant in Portugal, I have made them for my family multiple times, and each time has turned out well.
Arroz Gordo: Translated to “Fat Rice,” Arroz Gordo is a robust and aromatic dish that perfectly captures the blend of Portuguese and Asian flavors found in Macanese cooking. It has a great assortment of ingredients, such as marinated chicken, Chinese sausages, clams, prawns, and aromatic rice.
Typically, the dish is stacked, with layers of tender meats and seafood on top of the rice, all of which are cooked together to produce a symphony of tastes.
To see the recipe click here
Usually, a drizzle of flavorful sauce or a garnish of crispy fried shallots completes the dish. The outcome is an incredibly rich and fulfilling dish that is ideal for serving to close friends and family.
Capela: Capela, which translates to “chapel” in Portuguese, is a particular Macanese fusion meal that is typically served on special occasions or at religious holidays.
It is a blend of succulent and creamy braised pork, usually belly or ribs, simmered in a rich sauce flavored with star anise, cinnamon, and soy sauce. Perfectly cooked over low heat, the dish’s flavors combine to create a taste that will stick in your memory forever.
In order to absorb the flavorful sauce, capela is typically served with crusty bread or steaming white rice, creating a hearty and filling dish.
To see the recipe click here
Chourico,
I recently found this delicious smoked sausage in a Chinese fusion restaurant called chourice, a beautiful blend of Portuguese and Chinese flavors.
Its taste immediately caught my palate with its smokey, peppery, and somewhat sweet notes. I was so impressed by its strong tastes that I decided to make it again for a house party. I paired the Chourico with some spaghetti in red sauce to make a wonderful dish that had everyone screaming.
It was impossible to resist the delicious sauce of the pasta combined with the rich aroma of the sausage. Chourico’s exceptional blend of Portuguese and Chinese culinary traditions sparks conversations and creates enduring experiences, genuinely bringing people together.
To see the recipe click here
Portuguese Chicken,
I surprised my guests at my most recent house party with a delicious dish called Portuguese Chicken. This fusion dish featured succulent chicken marinated in a mixture of Portuguese spices, served with flavorful garlic mushrooms and a heady blend of smoked rice.
A delicious explosion of flavor was produced by the chicken’s juicy flavors and alluring scents, which were complemented by the aromatic smoked rice.
The richness of the chicken and the smokiness of the rice were expertly counterbalanced by the earthy and garlicky overtones of the mushrooms.
Feedback on this well-balanced mixture was highly good, and many people asked for it to be brought back. I strongly suggest tasting this incredible fusion dish, which demonstrates the potency of blending flavors and leaves diners wanting more.
To see the recipe click here
Pasteis De Bacalhau,
If you are planning to attend a Portuguese wedding or a family gathering, I can assure you that you will be entertained by the delicious Pasteis de Bacalhau, also known as Portuguese Salted Cod Fritters.
This dish mainly requires Salted Cod Fritters and can be served as a side dish or as part of the main course. You find these Salted Cod Fritters almost everywhere in Portugal.
Other than Portugal you find those any Portuguese community, Portuguese bakery, somewhere in North America or even any Portuguese family.
To see the recipe click here
Bebnica,
Guys, I want to share a sweet memory with you. When I tried this dish, my mom told me that I wouldn’t make it perfectly because I was in a hurry. But, of course, I was excited to eat this new dessert called Bebnica or Bebnika.
Actually, I am a huge fan of every kind of sweet dish. My mother helped me, and I made it perfectly on my first attempt.
I must say, it was delicious. This cake has 7 to 16 layers and is a melting combination of coconut milk, egg yolk, heavy cream, unsalted butter, and some other ingredients. It is served with vanilla ice cream.
To see the recipe click here
Portuguese Egg Tart,
Another amazing sweet dish that I make frequently is Pasteis de nata, or Portuguese egg tart. It is a sweet, crispy, and cinnamon-flavored snack. It will elevate your dining or party experience.
Absolutely! When you bite into these classic, internationally recognized sweet custard tarts from Lisbon, Portugal, you can expect a smooth and creamy custard filling encased in a crispy-crunchy pastry shell!
However, keep in mind to bake it just one or two hours before serving because it tastes heavenly when it’s warm.
To see the recipe click here
Tacho,
When my mom was sick last year and couldn’t eat, I found the comforting dish Tacho. I made this hearty Portuguese stew with beans, potatoes, veggies, and meat.
I was surprised to know that my mother not only finished the entire bowl, but it also gave her a boost of energy. Since then, Tacho has grown to be a family favorite, uniting us and offering us joyous times.
Its ease of preparation and capacity to bring solace during difficult times bear witness to the healing and connecting properties of food. Tacho has flavors that are both comforting and nourishing, so I really recommend giving it a try.
