How to pronounce Rojões à moda do Minho

Rojões à moda do Minho is written rojões à minhota where it comes from. In the International Phonetic Alphabet it is /ʁuˈʒõjʃ/. In plain English letters that is roo-ZHOINSH, 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 Rojões à moda do Minho?

Rojões à moda do Minho is a main dish of Portugal. Where it comes from: Minho. People usually eat it at lunch or dinner. Its main ingredients are pork. It tastes savory and rich.

Where Rojões à moda do Minho comes from

Rojões à moda do Minho is one of 42 signature dishes of Portugal on this map. See all dishes from Braga.

• Caldo verde · Soup & stew · Minho

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• Papas de sarrabulho · Soup & stew · Minho

  Papas de sarrabulho is a thick winter porridge from the Minho, in north-west Portugal, eaten especially around Porto, Guimarães, Braga, Amares and Barcelos.

• Pudim Abade de Priscos · Dessert · Braga

  Pudim Abade de Priscos is a rich egg pudding from Braga, named after the abbot of Priscos, a priest famous for his cooking who passed on very few of his recipes.

• 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 Rojões à moda do Minho in other countries

Same type of dish and similar main ingredients as Rojões à moda do Minho:

• Botillo del Bierzo · Main dish · El Bierzo (Castile and León), Spain

  Botillo is the great dish of El Bierzo, a valley in the province of León.

• Kig ha farz · Main dish · Léon (Finistère), France

  Kig ha farz, Breton for "meat and stuffing", is the boiled dinner of the Léon country in western Brittany, between Morlaix and Brest.

• Dublin coddle cadal · Main dish · Leinster, Ireland

  Coddle, often called Dublin coddle, is a one-pot dish of roughly sliced pork sausages and rashers of back bacon layered with chunky potatoes and sliced onion, seasoned with little more than salt, pepper and sometimes parsley, and traditionally sometimes barley.

• Papet vaudois · Main dish · Vaud, Switzerland

  Papet vaudois is the dish of the canton of Vaud: leeks and potatoes cooked slowly in white wine, usually Chasselas, finished with cream and served with Vaud sausages cooked on top of the vegetables, such as saucisson vaudois or saucisse aux choux, the cabbage sausage.