Kennoina

Kennoina is a lesser-known traditional dish originating from the coastal regions of the Azores, an archipelago in the North Atlantic Ocean belonging to Portugal. The term "kennoina" is believed to derive from the local dialect, where it refers to a type of salted cod preparation. This dish is often associated with rural and maritime communities, reflecting the region’s reliance on seafood and preserved ingredients.

The preparation of kennoina typically involves salted cod (*bacalhau*), which is soaked to remove excess salt before being cooked. The dish often includes potatoes, onions, and sometimes tomatoes or olives, simmered in a light broth until tender. It is commonly served as a simple, hearty meal, often paired with bread or other local staples like *queijo da ilha* (a traditional Azorean cheese). The dish’s rustic nature makes it a staple in home cooking, particularly during colder months or in remote areas where fresh ingredients are scarce.

Kennoina is not widely documented in broader Portuguese cuisine but remains a cherished part of Azorean culinary heritage. Its preparation methods vary slightly depending on the island and family traditions, with some versions incorporating local spices or additional vegetables. The dish reflects the resourcefulness of Azorean communities, utilizing preserved fish to create nourishing meals with minimal ingredients.

While kennoina may not be as famous as other Portuguese dishes like *bifanas* or *pastéis de nata*, it holds cultural significance as a symbol of the region’s connection to the sea and its self-sufficient traditions. It continues to be enjoyed by locals and visitors alike, offering a glimpse into the simple yet flavorful foodways of the Azores.