Espada com Banana
Espada com Banana (Black Scabbardfish with Banana) a regional Madeira dish. Prima Caju's version of the traditional dish is quite popular.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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The dish's origins are deeply rooted in the unique agricultural and fishing traditions of Madeira. Black scabbardfish is abundant in the deep waters surrounding the island, while bananas thrive in its subtropical climate. The combination of these two seemingly disparate ingredients reflects the resourcefulness and culinary creativity of the Madeiran people.
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Espada com Banana is more than just a dish; it's a symbol of Madeira's culinary identity and a testament to its ability to blend local ingredients into something truly unique. It's a staple in restaurants throughout the island and a must-try for visitors.
Regional Identity
The dish is a source of pride for Madeirans, showcasing the island's distinctive produce. It reflects the historical reliance on both the sea and the land for sustenance.
Tourist Attraction
Espada com Banana is heavily promoted as a quintessential Madeiran experience, drawing tourists eager to sample the island's unique flavors. Its unusual combination sparks curiosity and makes it a memorable dish.
Family Tradition
While often enjoyed in restaurants, variations of Espada com Banana are also prepared in Madeiran homes, passed down through generations with each family adding their personal touch.
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Espada com Banana presents a surprising and delightful blend of savory and sweet flavors. The firm, slightly oily texture of the black scabbardfish is complemented by the soft, sweet taste of the banana.
The black scabbardfish offers a mild, slightly sweet flavor profile, lacking the strong fishiness of some other varieties. It is often seasoned with garlic, salt, and pepper before being pan-fried or grilled. The banana, typically 'banana-da-Madeira' (Madeiran banana), is lightly fried in butter, caramelizing its natural sugars and adding a creamy sweetness that balances the savory fish. Some variations incorporate passion fruit sauce, adding a tart and tropical dimension. Prima Caju's version likely has its own unique take on seasoning and preparation techniques that contribute to its popularity.
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Wine Pairing
Pair it with a crisp, dry Madeiran wine, such as a Verdelho or Sercial, to cut through the richness of the fish and complement the sweetness of the banana.
Ask About Preparation
Inquire about the specific preparation methods used by the restaurant, as variations in seasoning and cooking techniques can significantly impact the final flavor profile.
Freshness Matters
Ensure the fish is fresh. Black scabbardfish degrades quickly, so a reputable restaurant will prioritize using locally caught, fresh fish.
Look for Local Bananas
Madeira bananas ('banana-da-Madeira') are smaller and sweeter than other varieties. Confirm that the dish utilizes these local bananas for an authentic experience.
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