June 4, 2025

Refogado

Refogado: The Heartbeat of Portuguese and Brazilian Cooking

Refogado (pronounced heh-foh-GAH-do in Portuguese) is the savory base that gives life to countless dishes in Portuguese and Brazilian kitchens. Typically made by gently sautéing onions and garlic in olive oil or vegetable oil, refogado often includes tomatoes, bell peppers, or herbs depending on the region and recipe. This aromatic mixture is the first step in creating deeply flavorful stews, rice dishes, beans, meats, and seafood.

The word refogado comes from the Portuguese verb refogar, meaning “to sauté” or “to sweat.” The goal isn’t to brown the ingredients quickly but to slowly coax out sweetness and fragrance, creating a mellow, rich foundation that elevates everything built on top of it.

In Portugal, refogado leans Mediterranean—think olive oil, bay leaf, and a whisper of white wine. It forms the base for dishes like bacalhau à brás (shredded cod with eggs and potatoes) or arroz de polvo (octopus rice).

In Brazil, the technique took on new dimensions, influenced by Indigenous, African, and immigrant culinary traditions. Tomatoes, peppers, and even annatto (urucum) may be added to deepen flavor and color. Brazilian refogado is essential to classics like feijão tropeiro, moqueca, and feijoada.

Cultural Roots

Refogado represents a beautiful example of culinary continuity, a simple method passed down and adapted through centuries and continents. It reflects the values of home cooking: starting slow, using what you have, and building flavor layer by layer.

Whether in a Lisbon flat or a Rio de Janeiro kitchen, it is where the cooking begins, and the aroma fills the room with the promise of something delicious. It’s not fancy, it’s delicious.

Refogado Basic Recipe

Straightforward basic recipe. You only need one small onion, 1 cup of garlic cloves, and 1/2 cup of olive oil. Peel the onion and garlic. Cut the onion into quarters. Place everything in a food processor and pulse until you have a chunky paste the consistency of minced garlic. That’s it.

Author: Mr. Sam

Filed Under: European, Information, Simmering, South American, Vegetables

Tags: brazilian, flavor base, latin, mediterranian, portugese, traditional

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