Açorda

Açorda is one of the Alentejo's most iconic dishes, born from the need to use stale bread in a region where wheat was precious. The base is a thick, fragrant soup of crushed garlic, fresh coriander, and generous olive oil, into which torn bread is stirred until it forms a porridge-like consistency. A poached egg crowns each serving.

There are many regional variations: açorda de marisco along the coast incorporates shrimp and shellfish, while the inland version remains austere and herb-driven. The dish exemplifies the Alentejo philosophy of transforming humble ingredients into deeply satisfying food through technique and good fat.