Street food Caldo Verde — the authentic version

The best Caldo Verde I've ever had came from a street stall, not a restaurant. The bright with olive oil and garlic intensity was completely different — more direct and uncompromised. piri piri was used without hesitation, the way it should be.

Portugal developed bacalhau salt cod cookery while exploring the Atlantic and has over 365 recipes for it. The a coastal seafood restaurant setting meant eating standing up or on a low stool, which is how this food is supposed to be encountered. ginjinha cherry liqueur was sold right next to it. Don't wait to find the 'right' restaurant. Find the street version first.