Place: Cachopo, Tavira, Portugal
A person who was raised and who currently lives hills in Tavira area, she knows the customs and traditions of rural areas. Housewife.
|Recipe’s Personal Background||How did you learn this recipe?||She learned this recipe when she was young.|
|Is there some memory/historical event connected to this recipe?||She knows it since her youth, before she got married, and her husband and father-in-law appreciate it very much.|
|Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)?||_|
|Mediterranean Background||Any tradition this receipe is connected to? If yes, which one? Can you describe it?||_|
|Any Festivity this recipe is connected to? If yes, which one? Can you describe it?||_|
|Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?||It was prepared when there was plenty of fish, as a garnish for fried or grilled fish as a way of using leftovers of the bread that was baked for the family. When the bread was hard, this salad was added, so nothing was wasted. It was used at home, during the harvest season; it is linked with the warm season as it was prepared with cold water.|
|Season (season this food is linked to)||It was prepared during the harvest season, during the warm months, thus the use of cold water. During hot months, with fried or grilled, as to use bread leftovers.|
|Ingredient||Nutritional Importance||Health Benefits|
|Tomato||Excellent source of fibre, vitamin A, vitamin C, vitamin K, potassium and manganese. It also contains vitamin E, thiamine, niacin, vitamin B6, folate, magnesium, phosphorus and copper.||Due to its antioxidant power, tomatoes have a cardio-protective effect by reducing the levels of LDL cholesterol and decreasing blood pressure.|
|Garlic||Great source of vitamin C, vitamin B6 and manganese.It also contains considerable levels of minerals such as calcium, phosphorus and selenium.||Its properties are enhanced if eaten raw.
Evidence suggests that the ingestion of garlic reduces the risk of cancer, specifically prostate, oesophagus, colorectal and ovaries. It shows antibacterial and antiviral
properties, yet revealing interesting moderate effects in the reduction of blood pressure, cholesterol and triglycerides.
|Oregano (Origanum vulgare)||Good source of fibre, vitamin A, vitamin K, folic acid, calcium, iron and magnesium. This plant is considered one of herbs with the highest anti-oxidant power, due to thymol, coumaric acid and rosmarinic acid.||This anti-oxidant power results in anti- inflammatory effects. It shows proven anti- microbial and anti-fungal properties. In traditional medicine, it is a reference for the treatment of menstrual cramps, flatulence and influenza.|
|Olive oil||Source of mono-unsaturated fat. It contains vitamins E and K.||The main fatty acid of olive oil, oleic acid, is more resistant to oxidation than polyunsaturated oils, reducing total and LDL cholesterol (“bad” cholesterol), while increasing the HDL fraction (“good” cholesterol). The phenolic compound of olive oil has anti-inflammatory properties which softens cell membranes while turning them more resistant to the action of free radicals. This protective effect of olive oil also extends to the decrease of arterial blood pressure, to the strengthening of the immune system and to the prevention of certain types of cancers.|
|Is it suggested to eat this meal if you suffer from some disease? If yes, for which one?||No|
What is the primary base with which your food is prepared? Is this a derivative of oil or another base?
|What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments?||No, there is no treatment based on this recipe.|