Skewered meat Madeira – Espetada da Madeira

The skewered meat Madeira is probably the best-known dish and consumed at parties and stingrays in the islands of Madeira and Porto Santo. A good kebab defenição of Madeira is basically chunks of beef cut into squares , seasoned with salt , bay leaves and garlic and put into a laurel skewers , which then goes to roast on fire wood.

About Skewered meat

In the heart of the Atlantic, on the picturesque island of Madeira, a culinary tradition has been tantalizing taste buds for generations. Skewered meat, or “Espetada Madeirense,” is more than just a dish; it’s a celebration of Madeira’s rich gastronomic heritage. This article takes a journalistic dive into the world of skewered meat in Madeira, exploring its history, preparation, cultural significance, and why it’s a must-try for anyone visiting the island.

Skewered Meat Madeira: A Historical Insight

Origins and Evolution

Skewered meat has been a part of Madeira’s culinary landscape for centuries. Initially a humble peasant dish, it has evolved into a symbol of Madeiran cuisine, enjoyed in homes and restaurants alike.

Cultural Connections

The preparation and enjoyment of skewered meat are often associated with communal gatherings, festivals, and family celebrations, reflecting Madeira’s strong sense of community and tradition.

The Art of Preparing Espetada Madeirense

Choice of Meat

Traditionally, beef is the preferred choice for skewered meat in Madeira. The meat is often marinated in wine, garlic, olive oil, and herbs, infusing it with distinctive flavors.

The Skewering Process

The meat is threaded onto large bay leaf sticks or metal skewers, often interspersed with vegetables like peppers and onions.

Grilling Techniques

Grilled over open wood fires, the skewered meat is cooked to perfection, with the flames imparting a smoky flavor that’s quintessential to the dish.

Serving Traditions

Skewered meat is often served directly from the skewer, sometimes hung from hooks at the table, accompanied by salad, potatoes, and local bread.

Skewered Meat in Madeira’s Culinary Scene

Restaurant Experiences

Many restaurants in Madeira offer skewered meat as a signature dish, providing both locals and tourists an authentic taste of this culinary tradition.

Festivals and Events

Skewered meat is a highlight at various Madeiran festivals, such as the Madeira Wine Festival, where it’s enjoyed with local wines and traditional music.

Skewered Meat: A Symbol of Madeiran Identity

A Culinary Ambassador

Skewered meat has become an ambassador for Madeiran cuisine, representing the island’s flavors and culinary creativity.

Sustainability and Local Produce

The emphasis on locally sourced meat and traditional cooking methods aligns with Madeira’s commitment to sustainability and support for local producers.

Skewered meat in Madeira is more than a gastronomic delight; it’s a narrative of an island’s culture, history, and culinary artistry. From its humble beginnings to its status as a beloved dish, skewered meat encapsulates the essence of Madeira.

Whether you’re a culinary explorer or a traveler seeking authentic experiences, skewered meat in Madeira invites you to a flavorful journey that resonates with the island’s soul. Don’t miss the opportunity to savor this dish and connect with Madeira’s rich culinary heritage.

The skewered meat to the famous Madeira should be tender , rather Acém or blank, rump or fillet , juicy or greasy , best known for meat and flower. Should be cut into cubes or parallelepipeds of about 3.5 cm to 5 cm .
With the burning ember made ​​of meat to be prepared at ambient temperature in order to better grilling and release their flavor even more .

Must be tempered only by the time the coals are ready , adding her own crushed garlic with the peel and bay cut into small pieces , involving well . Immediately afterwards joins the salt, thicker , leading to sticking to the coals on spits , preferably a laurel , not allowing time for the salt melt.

With the coal fire in color and at a distance of 10 cm from sticking , so as not to let pass over the meat and maintain all its quality and taste to each wheel skewer gradually until each piece of meat get auburn tone and appetizing . In stingrays and traditional festivals , usually accompanied with cake wreck and dry wine .

Besides the stingrays , about 90 % of the restaurants have this dish on their menus , so you can easily try this delicacy exclusively Madeira .
Come experience the sting and see the delight that is .