Barriga de Freira was created as early as the 15th or 16th century in the monasteries and convents in Lisbon.[4] The dish was first created by the nuns in the province of Beira Litoral in the 17th century.[5][6]
Preparation
A syrup is typically made by boiling water and sugar. It can be flavored with lemon peel or cinnamon. The syrup is poured over pieces or crumbs of bread (or pão de ló or ground almonds). Egg yolks are incorporated into the bread mixture. The pudding is cooked until the pudding is slightly thickened then garnished with multiple toppings such as butter, cinnamon, slivered or chopped almonds, silver pearls, caramel or fios de ovos, or used as a filling for a pastel.
Variations
Instead of pastry, it is sometimes encased in wafer known as lérias.[7]
In Coimbra, from the Mosteiro de Sta. Maria de Celas, the pudding is made with arrufada, a type of sweet bread from the region.[8][9]
In Borba, it does not contain almonds and is typically topped with caramel.[10]
In Monção, a variation of sopa dourada (lit.'golden soup'),[a] is known as doce de Chavo or barriga de Freira do Vaticano.[13] Instead of bread, pão de ló is used and is garnished with candied cherries.[14]
A version from Monte do Camparrão, Portalegre is made with papo seco (or carcaças) and contains a generous amount of butter and whole eggs.[15]
^Soup dourada is a similar dish made with similar ingredients using pão de ló.[11][12]
^Fernandes, Daniel. "Barriga de Freira". Produtos Tradicionais Portugueses (in Portuguese). Direção-Geral de Agricultura e Desenvolvimento Rural. Retrieved 8 November 2023.
^ abFernandes, Daniel. "Barriga de Freira de Arouca". Produtos Tradicionais Portugueses (in Portuguese). Direção-Geral de Agricultura e Desenvolvimento Rural. Retrieved 8 November 2023.
^Carranza, Miguel A., ed. (1996). "Ethnic Studies Review". The Journal of the National Association for Ethnic Studies. 31 (2). The Association: 152.
