Everyday ingredients, uncomplicated recipes and fabulous flavours make Portuguese food simply delicious.

Many of the Portuguese colonials once based in Angola and Mozambique moved to South Africa after independence. Today, South Africa has the largest Portuguese population outside Portugal.

Bordered by the ocean, Portugal has a source of excellent fish and seafood, which forms an important part of their daily diet. So it's somewhat surprising that fishermen sailed all the way to Newfoundland to get cod, then dried and salted it to bring it back home.

But bacalhau, as it's called, is loved by the Portuguese - they claim there are enough recipes using bacalhau to have a different dish every day of th year.Once a staple, today it's an expensive delicacy.

Clams are plentiful in Portugal and are often combined with chorizo sausage or pork in a traditional dish of Alentjo, a province in southern Portugal. The dish is called cataplana, after the hinged, clam-shell-shaped copper pan in which it is cooked. When the lid is opened, a wonderful aroma is released.

Chorizo, a smoked pork sausage, is eaten as a snack as well as in cooking.

Presunto is the delicious local smoked ham, enjoyed as it is or used to add flavour in cooking.

Fresh coriander leaves are used in abundance, as is parsley.

Unlike the Italians, green peppers are often used, cooked or grilled. Along with a dish of boiled potatoes, they come with a serving of grilled fresh sardines.

Small red-hot chillies are used to spike dishes, as is peri-peri, the small, extra-hot chilli that comes from Africa.

The Moorish influence is blatantly evident in the desserts, which are rich in egg, sugar and almond. Created by the convent nuns, who are excellent cooks, there is a delicious choice of creamy custards as sauces, baked with caramel or in pastry.

Rice is used extensively, for both savoury and sweet dishes.

TRY THESE RECIPES

Prawn rissoles

Traditionally an economical way of stretching leftovers, this favourite Portuguese snack is always on the menu at Portuguese parties, and is good for a light lunch with a salad or as an appetiser with drinks. Luckily, they freeze and refrigerate well, so can be made in advance. However, they must be fried just before serving. As an alternative, try leftover cooked flaked fish, meat or chicken instead of prawns.

 Caldeirada - Portuguese fish stew

Every Portuguese household has its own take on this much-loved dish. So feel free to vary it according to what is freshest and best on the day of shopping. It’s a soupy stew so crusty bread – Portuguese potato loaf is perfect – is essential for dipping.

Grilled sardines with green peppers

This is a Portuguese favourite. The sardines are usually chargrilled outside, although they’re also good cooked under a hot grill inside. The grilled green peppers and boiled potatoes are classic accompaniments, or add a simple tomato and onion salad dressed with vinegar and olive oil.

Pudim molotoff

This pudding recipe comes from another South African Portuguese cookbook, Em Casa, by Marco de Andrade (Struik)