How to pronounce Açorda alentejana

Açorda alentejana is written açorda à alentejana where it comes from. In the International Phonetic Alphabet it is /ɐˈsoɾðɐ ɐlẽtɐˈʒɐnɐ/. In plain English letters that is ah-SOR-dah ah-len-tah-ZHAH-nah, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Açorda alentejana?

Açorda alentejana is a soup or stew of Portugal. Where it comes from: Alentejo. People usually eat it at lunch or dinner. Its main ingredients are wheat & flour and egg. It tastes savory and fresh.

Where Açorda alentejana comes from

Açorda alentejana is one of 42 signature dishes of Portugal on this map. See all dishes from Évora.

• Migas alentejanas migas à alentejana · Main dish · Alentejo

  Migas means "crumbs", and the dish is exactly that: stale bread broken up and cooked with other ingredients.

• Bifana de Vendas Novas bifana · Street food · Vendas Novas

  A bifana is a hot pork sandwich: thin slices of pork cooked with garlic and wine and put inside warm bread, often finished with mustard or hot sauce.

• Sopa de cação · Soup & stew · Alentejo

  Sopa de cação is a fish soup from the Alentejo made with dogfish, a small shark.

• Pastel de nata · Dessert · Belém, Lisbon

  The pastel de nata is a small tart of crisp, flaky pastry filled with egg custard and baked at very high heat until the top is scorched in spots.

• Bacalhau à Brás · Main dish · Lisbon

  Portugal has loved salt cod, bacalhau, since its fishermen sailed to Newfoundland in the 16th century, and people say there is a recipe for every day of the year.

• Francesinha · Main dish · Porto

  The francesinha, "little French girl", is Porto's giant sandwich: bread layered with steak, ham, sausage and linguiça, covered in melted cheese, often with a fried egg on top, and drowned in a hot sauce of tomato, beer and spices, with fries.

Food of Portugal

Dishes like Açorda alentejana in other countries

Same type of dish and similar main ingredients as Açorda alentejana:

• Anolini · Soup & stew · Parma and Piacenza, Italy

  Anolini are small round filled pasta from Parma and Piacenza, served in a rich meat broth at Christmas.

• Gaisburger Marsch · Soup & stew · Stuttgart (Baden-Württemberg), Germany

  Gaisburger Marsch is a Swabian beef stew named after Gaisburg, now a district of Stuttgart.

• Kyselo krkonošské kyselo · Soup & stew · Giant Mountains (Krkonoše), Czechia

  Kyselo, or Krkonoše kyselo, is a sour soup made from bread sourdough, found above all in the foothills of the Giant Mountains and the Eagle Mountains of north-eastern Bohemia; the first reliable record of it dates from 1803.

• Żurek · Soup & stew · Poland

  Żurek is a sour soup made with a fermented starter of rye flour, called zakwas, cooked with smoked meat, white sausage, garlic and marjoram, and often served with a halved boiled egg.