Portuguese

Atlantic cooking of salt cod, piri-piri, olive oil and slow pork — a major influence on South African and Mozambican food.

A cuisine is set once and never changes

A recipe keeps its name and its cuisine for the whole of its life. Everything else — the wash, the dredge, the timings — belongs to a revision and may be revised. A change to the dish writes a new revision, and the version it replaces is kept.