Portugal Expert®
July , 2024
The Cataplana is a peculiar and unique Portuguese cooking utensil, the origins of which are still unknown, since there are no official historical records of its appearance and creation.
To find the roots of the Cataplana, we are almost obliged to investigate the Arab influence of North Africa, which for more than 500 years (8th to 13th centuries) greatly influenced the destiny of the Algarve region, and is still very evident in its craftsmanship. In North Africa, we find a very old utensil, whose cooking process is very similar to that used in the Cataplana.
This is the famous Moroccan “Tajine”, which, although traditionally made of clay, uses the same type of hermetic steam cooking that was later used in the Cataplana, in addition to the dishes prepared in it being cooked slowly and at low temperatures, just like in the Cataplana.
The Cataplana as we know it today began to be produced many decades ago in the Algarve region by former coppersmiths, masters in the art of working copper, for which this region was once very well known.
To this day, cataplanas are made by artisans who shape the copper by hitting it slowly and precisely with a hammer, giving the utensil all its charm.
The food is cooked by slowly steaming in the airtight cataplana over a low heat. This method of cooking gives the food a unique and characteristic flavour that you will want to enjoy again and again.
Originally made from copper, there are cataplanas on the market today that can be used on modern induction or glass-ceramic hobs.
Little is known about the origins of the cataplana in the Algarve, but everything points to the first appearance of the utensil having been during the period of Arab dominance in the region. Its invention may have been inspired by the many bivalves that populate the Ria Formosa.
We have access to ancient documents that mention digging a hole in the ground where the cataplana would be set on top of burning embers and covered with sand. This type of outdoor cooking is documented in historical records, and when you look at the shape of the cataplana, this suggestion seems to make perfect sense.
There is no end to the number of dishes can make in a cataplana. Particularly noteworthy among them are Amêijoas na Cataplana (Clam Cataplana), Cataplana de Porco com Amêijoas (Pork and Clam Cataplana), and Cataplana de Tamboril (Monkfish Cataplana), but there are many others we could mention.
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