When the land gives purslane, it’s time to make a soup. If the fava beans are full, you make soup or even açorda. If there are purslanes in the field, prepare a brothy dish seasoned with them, along with fried meat. When the tomatoes are ripe, it’s time to indulge in a bowl of soup. The seasonal calendar depends on the rain and heat, and varies year to year.
Without haste, that’s how things continue in the Alentejo for Ermelinda Alvorado, born and raised in Nossa Senhora de Machede. From her garden, she receives the ingredients gathered by her husband, Mr. Sesinando, which go straight to the table where the flavours and traditions are shared. It was the same at OCTANT ÉVORA, when Dona Ermelinda joined her long-time friend, Dona Isabel, and they came to cook as they do at home—this time, for themselves.
