Bacalhau: Cod fish; the term typically refers to salted, dried cod; bacalhau, in all of its forms, is arguably Portugal’s most beloved food

Bifana: A pork cutlet sandwich simmered in a wine, garlic and red pepper sauce; bifanas are a beloved street food throughout Portugal

Bolo Do Caco: A Madeiran flatbread, made with sweet potato

Chouriço: Pork sausage made with wine, garlic and paprika; the signature feature of chourico is that the pork is not ground, but rather cut into chunks and then cased

Chowchow: Cauliflower, onion and mustard relish common in the southern United States; because of its similar flavor profile to traditional Portuguese condiments, many immigrants to Hawaii adopted the dish as a local Portuguese staple, including our very own Medeiros family — we proudly use Granny Bernice Medeiros’ recipe

Crispeas: Spiced, crispy chickpeas

Ginjinha: A liqueur made with sour cherries, aguardente (Portuguese moonshine) and sugar

Favish: A colloquial term for fava beans cooked with white wine, beer and sausage

Linguiça: Pork sausage, made with garlic, wine and paprika; Hawaii’s “Portuguese sausage” is a derivative of traditional linguiça

Pão da lareira: Hearth bread, similar to Italian focaccia

Piripiri: Portugal’s signature chili pepper, which is very similar in flavor and heat to Hawaiian chili pepper; the pepper is used in hot sauces, condiments and spice rubs

Tremoços: Salted lupini beans; in Hawaii we call it “tatamoosh”