Bacalhau Com Nata (Vegetarian Codfish with Nettle)

Bacalhau Com Nata, or Vegetarian Codfish with Nettle, is a creative preparation featuring tapioca—an undervalued root vegetable—combined with innovative cooking techniques. This dish showcases urad dal, also known as black gram dal or split black lentils, celebrated for its robust flavor and exceptional protein content.

Nettle is a wild leafy green known for its exceptional nutritional value and natural antibiotic properties. Its scientific name is Urtica dioica. These heart-shaped leaves, which can sting when mishandled, grow on shrubs found throughout southern Europe and Asia. The tiny stems are covered in stiff hairs that release stinging chemicals, so wearing gloves when harvesting is essential.

These three special ingredients combine to create a dish with subtle tastes and complex flavors, offering a plant-based twist on a traditional Portuguese meal. During winter and spring, when these ingredients grow wild in my garden, I conducted a training camp with volunteers. We enjoyed our daily dose of super greens, wholesome vegetables, and natural plant-based antibiotics during the challenging days of the pandemic—a time when nourishing our bodies with sentient food felt more important than ever.