Pao De Deus (Bread of God)

I stumbled upon this amazing bread from Portugal when I was researching Goan Breads as the goan bread making tradition is closely linked with Portugal. Also while on our holiday to Portugal last year we enjoyed this bread but did not know at the time what was the historical tradition behind this amazing bread. I will soon bring out an article on Goan Breads but for now this Post is dedicated to Pao De Deus.

Also we in Goa make a very similar bread called the Poderache Bol, a sweet bread made by the local baker; Poder meaning Baker in Local goan Konkani language, which is a adaption of the Portuguese word for Baker which is Padeiro; on the other hand "Bol" meaning Cake in Portuguese. So Poderache Bol literally means bakers cake, which in fact is a sweet Bun Bread made with Sugar, butter and Coconut; which incidentally are exactly the main ingredients used in Portuguese Pao De Deus and that's got me intrigued to know more about this bread. In the Goan version the coconut is mixed in the bread (in the dough while baking) unlike the Portuguese version where the coco mix is topped on the bread like a crown. Wonder if this bread originated in Goa and a reverse migration to Portugal, because if you think of it coconuts are not grown in Portugal and are in much abundance in Goa. If not the recipe, the idea could be original to Goa.

Like many delicacies in Portugal, Pao de Deus (Gods Bread or Heavenly Bread) has its origins in Portuguese Catholic Faith. This bread is made in Portugal on the day of all Saints day, also known as the dia do Bolinho (Day of Cakes) and sometime referred as Pao por Deus, Bread for Gods Sake. Bolo in Portuguese meaning Cake and "Inho" means something small or little, literally meaning little cakes.

Just like the US tradition of Halloween, Children in Portugal go door to door on all saints day and ask for Bolinhas instead of chocolates. This tradition also has it origin in the massive earthquake that struck Lisbon in 1755, where people literally bagged for bread with people whose houses were still standing when 80 percent of Lisbon was destroyed. This probably explains the tradition of "Pao Por Deus", when people bagged for Bread in bad Times.

The Pao de Deus is a sweet bun bread topped with a mixture of coconut, butter and eggs. Its commonly served as a breakfast throughout Portugal. Interestingly the Poderache Bol is served after the washing of the feet ceremony to each of the acting Apostles on Maundy Thursday In Goa.

Portuguese Carne de Porco a Alentejana

Ingredients:

500g pork belly or loin cut into cubes

3 cloves garlic, finely chopped

1tomato chopped

1tsp tomato purée 

1potato cubed

Fresh pepper, ground

1/2 tsp cinnamon 

1 tbsp paprika

1tsp chillie flakes

1 cup white wine

1 onion chopped

150g clams

1tsp salt

1 tsp sugar

Olive oil

1 tbsp Goan coconut vinegar (optional)

Cilantro for garnish

Cooking

Marinate the pork with wine, garlic, paprika, freshly ground pepper,cinnamon, salt and chili flakes. Mix well and refrigerate for at least 4 hours or best to keep overnight.

Remove the meat from fridge and bring to room temperature. Separate the meat from the juices. Heat olive oil in a skillet and fry the pork till evenly colored. Remove meat from pan and keep aside. Now add onion to the same pan and fry till translucent. Then add tomatoes and fry for a minute. Now add potatoes along with the juices kept aside from the marinade, mix well. Cover the skill and let cook for at least 10 minutes on a high flame.

Once the potatoes are cooked add the clams and cook till all are open, about 5 mins. Now add the pork meat back again along with the tomato purée and mix well. Add vinegar along with cilantro and sugar, fry for a minute. Server hot with bread (Pao) to mop up the juices.

Enjoy!.

You will be surprised to know that this dish is the basis on which the famous Goan Vindalho evolved in Goa, to know more read this Post.