Madeira

Madeiran cuisine is closely tied to the food you would expect to find in Portugal. Not surprising for an archipelago, the main course of any meal usually involves fish. One of the most prominent local specialties is espada (black scabbardfish) with banana. Bacalhau (dried cod) is also ubiquitous, prepared in a variety of ways. Other typical dishes include espetada (grilled meat on a skewer), cozido (stew) and feijoada (thick bean casserole). Traditional soups include açorda (garlic, egg, oil and bread) and caldo verde, a cabbage broth. Fresh ingredients and garlic flavor are always present in Madeiran cooking.

Although the food of the islands is bound to make an impression, Madeira wine might be even more memorable. The drink is fortified and available in an array of flavors, which Madeirans use for cooking or enjoy as an accompaniment to their meals. Customary desserts are bolo de mel (spicy molasses cake) and pudim, a pudding of various flavors and fruit such as bananas, figs, peaches, berries and grapes. Brisa maracujá is a favorite drink among Madeiran people, made from passion fruit. Coffee and tea are also widely consumed.—Alexandra Menglide

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