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]

History

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]

Description, ingredients and preparation

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]}

References