refogado

Refogado is a foundational cooking technique common in Portuguese, Brazilian, and other Lusophone cuisines. It involves slowly sautéing aromatic vegetables in fat, typically oil or lard, until softened and fragrant. The primary ingredients usually include onions and garlic, often finely chopped or minced. Other common additions can be bell peppers, tomatoes, or pimentos, depending on the regional variation and the dish being prepared.

The purpose of refogado is to release the flavors and aromas of the aromatics, creating a flavorful base for soups, stews, sauces, rice dishes, and bean preparations. The gentle cooking process allows the vegetables to become tender and sweeten slightly, without browning significantly, which is a key distinction from other sautéing methods. This slow, controlled cooking is essential for developing the depth of flavor that characterizes many traditional dishes.

The fat used in refogado plays a crucial role in carrying and distributing the fat-soluble flavor compounds from the aromatics. Olive oil is frequently used in Portuguese cooking, while vegetable oil or lard might be more common in certain Brazilian preparations. The resulting softened, fragrant mixture is then typically incorporated into the main body of a dish, providing a rich and complex flavor profile that is both comforting and distinctive. Mastering the refogado is considered a fundamental skill for anyone cooking these cuisines.