This week we were invited to be a part of a Multicultural Show Cooking event at the Alcaide Mushroom Festival in Fundão. The event was aimed at making the “new locals” of the region feel welcomed to the area. There were 5 different nationalities represented, with lovely dishes, all mushroom related, being prepared. Dishes were inspired by cuisine from the countries represented. We felt extremely honoured to be invited, and were made to feel very welcome. Stevsh made a Cape Malay style Mushroom and Potato curry, which was inspired by the style of curry made in Cape Town, South Africa. The style was developed by the Malaysian and Indian influence brought to South Africa in the 17th century (not 16th as Stevsh said in the video)

We were joined by our very good friends, Ian and Fiona from Quinta das Brisas. They have an amazing Airbnb in the Alpedrinha, which is definitely worth a visit if you ever find yourself in this part of the world. Check them out on Instagram @ quintadasbrisas, or on Airbnb Quinta das Brisas.

We also bumped into some more good friends Nick and Andrea from @Project Portugal, who also stayed to support us, thanks guys 😁.

For those interested, here is the recipe Stevsh cooked:

Ingredients

500g potatoes, cubed
500g mushrooms, roughly chopped
1 large onion chopped
2 cloves garlic finely chopped
1 fresh chilli (optional)
2 cans of chopped tomatoes in sauce
2-5 cloves (depending on your taste)
1 stick cinammon
2tsp fenugreek seeds
2 tsp ground mustard seeds
2 tsp ground coriander seeds
2 tsp ground cumin seeds
2 tsp ground peppercorns (we used pink peppercorns)
2 tsp ground fennel seeds
Seeds of 8 cardomom pods, lightly crushed
1 tsp turmeric
2 TBSP mild curry powder
2 dried curry leaves
salt to taste

In a pot or large pan, dry roast cloves and cinammon (and any othe spices if using whole) for about 30 seconds to 1 minute on a medium heat until they release their aroma, then add a good amount of oil to prevent burning. Add the onions and cook until soft, then add the garlic and chilli (if using), and cook until fragrant. Add the cans of tomato and allow to cook for 10 – 15 minutes. Start adding the spices one by one, stirring them in for a few seconds between each one. You can add some water to keep the tomatoes from burning, but not too much as the mushrooms will also release some moisture while cooking. Add the potatoes, stir through, and allow to cook until almost done, before adding the mushrooms and letting cook for 3- 5 minutes. Great served with sliced fresh bread, or rice.

Thank you for joining us for this weeks video, we hope you enjoyed the festival as much as we did.

We wish you all a lovely weekend.

Until next time,
Tchauzinho!!!

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