Madeira - Eating

by Ben30

Madeiran cuisine is inspired by the variety of flavours offered by the richness of its soil, sea and climate. Part of the cuisine repertoire of the Islands is scabbard fish or tuna fish. Other fresh fish, such as wrasse or damselfishes, are usually served grilled or fried, with low seasoning. The dried skipjack and dried dogfish are two delicacies usually served in salad, mostly with the traditional bolo do caco bread or sweet potato bread. The limpets (grilled or in rice) and the periwinkles (boiled) are other sea delicacies much appreciated by the local population. As for meat, beef is the most used in the Island, usually served in kebabs and in side plates, fried corn, as well as potatoes and yam.Also very present in regional cuisine and pastry are tropical or subtropical fruits produced in the region, such as banana, avocado, passion-fruit, guava or Surinam cherry. Desserts are comprised of cane honey confiture, such as rich honey cake or maze cake, accompanied with Madeira wine or fruit liquors.