This dish is part of the cultural influences – cooking influences in this case – brought from Portugal to other Portuguese-speaking countries: recipes may be similar; however, they differ through the different local culinary patterns.
Similarly to ‘Cassava flour porridge and roasted cod’, Bahia-Style Codfish combines the famous fish that is consumed in Portugal with local flavours available. For instance, we should not forget that codfish was included in the food brought to Pará in the 18th century by the Azoreans looking for a better life. And the current State of Bahia should not be far from this reality as well, since it used to be one of the major trading spots for the Portuguese Empire in Brazil.
The day before, leave the codfish in cold water and change the water from time to time. On the following day, cook the codfish loins and then sauté in olive oil and palm oil (which originates from Africa) together with garlic, onion, pepper, and tomato. When it is done, add coconut milk or water and salt and let it cook with the lid on for 15 to 20 minutes. Finally, season with more palm oil if necessary and you may also add parsley before serving. You can serve it with white rice and toasted cassava flour.
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