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Dish from Macau From Wikipedia, the free encyclopedia
Tacho (meaning pot[1] or pan[2]), also known as Chau-Chau Pele,[3] is a type of meat and vegetable stew or casserole of Macanese cuisine that is a local variant of cozido à Portuguesa, found in Portuguese cuisine, which heavily influenced Macanese cuisine during colonization.[1][4] Its preparation and serving is similar to a pot-au-feu or boiled dinner.[2]
Tacho is considered to be a winter dish, and can take up to three days to prepare.[3] It is often eaten during the holidays, and symbolizes familial unity.[5][6]
At least one account states that Tacho began as a dish made with leftover ingredients from holiday feasts.[7]
In the past, Tacho was seen as a dish consumed by wealthy people. It is considered to be a relatively rare dish, even in the present day.[6]
The dish consists of meats and vegetables simmered together for a long period, sometimes several days.
The dish has both Portuguese and Cantonese influences. It evolved from cozido à Portuguesa, but many of the substitutions were to Cantonese ingredients.[8] Even though there are variations depending on recipes, tacho is, in general, noted to have swapped the chouriços that is found in cozido with Chinese sausage,[2] and the turnips found in cozido with daikon.[1] Some tachos include pork rind, pig's trotters, and balichão.[9][8] One recipe also calls for the use of fish maw.[2] Often cabbage is an ingredient.[4][8]
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