Sunday was for cabidela
A recipe from Refojos also preserves a weekly custom.
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Sunday was the day for cabidela in the kitchen described by Isabel Sousa, who was born and lived in Refojos. In the version she shared, chicken accompanies rice; onion, garlic, bay and parsley provide seasoning alongside white wine, blood and vinegar. The publication also preserves words used during preparation, such as estrugido and testo.
Conceição Magalhães recorded the recipe in 2013, and the Museum published it in October 2014. The mention of Sunday places the dish in a family calendar, but does not establish a rule for the whole municipality. This is the voice of an identified cook, with an occasion and her own way of describing what she made.
Cabidela: open Isabel’s recipe
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Isabel Sousa, Refojos, account recorded in 2013. No servings or quantities of rice, blood or vinegar are fixed. This is a summary of the preparation; consult the original account.
Read the original recipe →At the table of who told the recipe
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Another testimony from Refojos
Helena describes a party-related learning; Isabel recalls family Sunday.
A recipe learned at parties →From meal to snack
The collection of Ana Peneda, Arco de Baúlhe, holds another occasion and other words of cooking.
Pataniscas also went to lunch →Who comes to know?
In Pedraça, the collections identify the grandmother and mother-in-law as transmitters of different dishes.
A recipe also has those who teach it →
Source and context
Basto Land Museum — The hanger was held on Sunday, publication of 10/10/2014
Accessed: . Editorial summary; the date of consultation is not the date of the facts.