Origin of Chanfana
The chanfana is a dish of traditional folk origin of Portugal. It is a dish to the old goat meat, which can also lead pork, cooked in caçoilas (containers) of black pottery in wood stoves. Dipped in red wine, garlic, bay leaves, pepper, coloral and salt.
This dish for being considered a “good roast” is a dish greatly appreciated by gourmets the great Portuguese showbiz, including asua origin is still the subject of heated debate.
Miranda do Corvo is called Capital Chanfana, and Vila Nova de Poiares is called Capital Universal Chanfana.
There are two derivatives dishes chanfana, the wedding soup and Negalho.
There are several versions for the emergence of chanfana. None is fully accepted, as are popular stories that lack historical foundation.
However, historical records point to the emergence of chanfana in Portugal, during the French Invasions in the early nineteenth century. In the central region, more specifically in the districts of Viseu and Coimbra.
One version is that the dish was invented by the nuns of Semide Monastery that, to prevent the French from stealing their sheep, killed animals and cooked. As the French had poisoned the waters, the nuns used wine for its production.
Another version is the one that connects the nuns of that monastery to the Napoleonic invasions. The soldiers have confiscated all the animals for food, only left the old, considered unsuitable for food, and have cooked parts of goats and old goats in wine.
The chanfana is referenced in writings from the sec. XVII (Miguel de Cervantes, Bocage, Nicholas Tolentino, Miguel Torga, among others). Which refer to this dish as an underutilization dish which would have appeared of people.
Those who had less economic power took advantage of everything that could lead to a good meal, everything they had at home: a goat – that no longer gave milk or goats; wine – from the cellar; Laurel; garlic; olive oil and pig fat.
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