When Portuguese traders brought capsicum, curry, shrimp paste and pickled cod to China some 400 years ago, little did they know that their culinary goods would form the earliest known fusion-cuisine. Combined with South-east Asian flavours such as cinnamon, coconut milk, tamarind, garlic and red chilli, Macanese cuisine was created from a melting pot of tastes – not only from Portugal, but also Africa, India, Malaysia and China.
Honouring this centuries-old legacy, UNESCO has recently named Macao a Creative City of Gastronomy, one of just 26 cities across the world to be recognised for their culinary distinction. Indeed, this foodie destination draws in travellers from far and wide for its authentic dishes – African chicken, minchi, salt cod fritters, sawdust pudding and the world-famous Portuguese tarts, just to name a…
