Português 
English (UK) 
Description:
Delimitation of the geographical area of production: Vila Verde – Figueira da Foz.
Ingredients used: Water; flour; sugar; blood; cloves; cumin; salt; lemons.
Preparation: For each kilogram of flour, six liters of water are used. In this recipe, the measurements are for three kilos of flour. It enters the pan, sifted, together with the salt and the eighteen liters of water. Wrap it well with your hands and add four kilos of sugar, powdered spices, to taste, and two liters of blood. Once well wrapped, it is brought to the fire. For the campfire, the ideal wood is acacia, as it does not emit much smoke. But eucalyptus and pine can also be used. It should be broken into small pieces, so that the heat is soft. Continue to stir with your hand until it boils. At that time, use the wooden spoon and let it cook, stirring regularly, about three and a half hours, with two whole lemons in the mixture. To check if they are cooked, put some on the plate. You take it to the street, you pass a finger and if you get up, if you take off, you're ready. They are placed on plates that are not too deep.
Forms of commercialization: Collectives make porridge to commercialize.
It is usually not available. Some have nuts. And the cumin flavor that is very intense.
Product availability throughout the year: During festive seasons.
Product history: Truly unique is this dish that is only known in the municipality of Figueira da Foz. The Papas de moado, made with slight variations in the different parishes, are the most emblematic and genuine thing to be found in the traditional gastronomy of Figueirense. A dessert, a real delicacy for its connoisseurs who, in the past, ate them with their hands and sure, they left no trace of dirt. How did this idea of adding sugar to some ordinary porridge of flour and blood come about? The question did not find an answer. What is certain is that in each of the villages, their defense is undeniable and everyone considers themselves to have the best and most reliable version.
