The Western Group of the archipelago has some peculiarities in its gastronomy, due to its slightly more isolated location from the other islands.
Thus, the islands of Flores and Corvo have some unique delicacies that are not found on the other islands.
Let’s start with the pebble grass pies. Perhaps the best-known dish on the island of Flores, it stands out for its main ingredient, the erva-patinha or erva-do-calhau. This marine macroalgae forms in the intertidal zone of marine habitats, i.e. the area that is only exposed to the air at low tide.
According to some recent studies, duckweed has a high protein and fiber content, and regular consumption of this seaweed helps with good cardiovascular health. It also has a high content of omega-3 and coenzyme Q10, an antioxidant used to fight ageing in the cosmetics industry.
Pork in brine is also typical. This dish has become common on the island throughout its history, as it served as sustenance during the winter. The weather conditions prevented people from going out to sea and, consequently, fishing. As a result, pork became very popular on the island.
But despite this, when the sea was calm, there was plenty of fishing, giving rise to a variety of dishes, such as herb pies, oven-roasted yellowfin tuna, conger eel and limpet rice.
For dessert, try the island’s typical sweet, made from the araçá tree, which is able to grow on this island due to the microclimates in certain areas. Honey also stands out for its unique aroma, which is influenced by the island’s flowers.