Traditionally, the best tiborna was that made on kneading day, made with fresh bread, just out of the oven. More common tibornas were made with bread toasted on the embers. Nowadays tibornas are made all year round but, until very recently, this was a practice exclusive to autumn, as it was related to tasting the new olive oil.

“You can make xarém with whatever you like”: this is a phrase which can frequently be heard in the Algarve and that perfectly sums up the versatile nature of xarém (also known as “maize porridge”). From plain xarém, to xarém with sardines, cockles, wedge clams, simple fried bread, with chickpeas, shellfish, pork crackling or even with honey.

The possibilities are endless and depend mostly on the season, the foods available, family eating habits and which meal of the day it’s for. In this culinary experience, participants will learn to make an Algarve-style tiborna and xarém with cockles and prawns.

Facilitator
Cuisine Chef of Tertúlia Algarvia

Participants
Max. 10 people

Duration
3h

Languages
Portuguese
English
Spanish

Observation
Children aged 5+ must be enrolled and can participate as long as they are accompanied by an adult.

Enrolment required