Our Saint

The Blessed Virgin of Monserrate


In Ribamar, every year we celebrate in honour of Our Blessed Virgin of Monserrate. The legend tells that, in the past, in a shipwreck, which occurred close to our coast, Spanish fisherman in an hour of affliction, had made a promised to their saint (Our Virgin of Monserrate). If She ever could save them, they would bring an image of hers and the respective cult to Ribamar.
Local habitants attribute to our saint some miracles, whose stories have been known for generations.
In 1952 the first “image” was replaced by another little statue of the same Saint and she was venerated up to 1971. In 1971 one third statue was inaugurated. At present it is in the church of Ribamar.
During the festival that we annually celebrate, always takes place a procession in honour of Our Saint.

History and People - Luis de Camões

Luís de Camões (1524-1580)

One of the most important Portuguese poets is the author the famous book “Os Lusíadas”. The main theme of this poem is historical. It is mainly about the Portuguese Discovery of the Sea Way to India. It is a very special writing, all in verse plenty of harmony. The inner metric always follows the same structure for a long number of pages. In them Camões describes some of the most important facts of the Portuguese History as Aljubarrota Battle and the mysterious relationship between D. Pedro and D. Inês de Castro.
He is considered one of the best books of the Portuguese Literature.

History and People - Vasco da Gama

Vasco da Gama (1468-1524)

He was a Portuguese navigator named by D. Manuel I, who commanded the ships which “made” the way to India, for the first time.
He reached India on 17th May of 1498.
He returned twice to India, always fighting against those who threatened the Portuguese presence in that country.
There he was named “Vice-king” of India in 1524. He died in December in Cochim.
His grave is at present in Mosteiro dos Jerónimos in Lisbon, next to the tomb of Luís de Camões.

Natural History - Our Dinosaurs

Our Dinosaurs

"Dinheirosaurus Lourinhanensis"

Portuguese Gastronomy - Some Recipes

Stuffed Squid, Monchique Style

Ingredients:

Serves 4

1,200 kg of squid ;
160 grs of rice ;
100 grs of cured ham ;
300 grs of new potatoes ;
500 grs of ripe tomatoes ;
1 dl of dry white wine ;
1,5 dl of olive oil ;
1 bunch of parsley ;
1 bay leaf ;
250 grs of onions ;
salt to taste ;
pepper to taste ;
water

Preparation:
Wash the squid carefully. Prepare them, removing the tentacles and guts making sure they don't burst. Peel the onions and mince them. Dice the ham very finely, and do the same to the tentacles of the squid. Remove the stems from the tomatoes and scald the latter in boiling water. Remove the skin and seeds and then dice the tomatoes. Place a pan on the flame and pour in the olive oil. Add the onions and fry. Add the cured ham. Then add the tentacles of the squid, the chopped parsley and the tomatoes. Let the mixture thicken. Add the washed and drained rice, mix thoroughly and let it cook for about 3 minutes. Season with salt and pepper. Stuff the squid with the stuffing obtained this way, not forgetting to drive a toothpick into the exterior part (mouth) so the stuffing won't be lost when cooking. In another pan, make more stuffing with chopped onions in olive oil, the bay leaf and chopped parsley.

Add the white wine and water. Add the stuffed squid and let everything cook. Correct the seasonings.

Take out the squid when ready. Serve them accompanied by the boiled new potatoes.

Hint: The squid should be medium-sized.The new potatoes should be small, boiled in water and salt, and only after this should they be peeled.

Portuguese Gastronomy - Some Recipes

Fish Soup

Ingredients:

Serves 4

500 grs of grey bream or other fish ;
300 grs of eels ;
10 cls of olive oil ;
2 cloves of garlic ;
150 grs of fresh tomatoes ;
100 grs of onions ;
1 bunch of parsley ;
4 slices of bread (home-made type) ;
1 bay leaf ;
salt to taste ;
pepper to taste

Preparation:

Prepare and clean the fish. Cut it up into little pieces and soak it in cold water to let it bleed. Pour the olive oil in a pan and let it warm up. Chop up the garlic and the onions. Add the garlic and the onions, the bay leaf and the bunch of parsley. Meanwhile, take the stems of the tomatoes and scald the latter in boiling water. Remove the skin and seeds. Dice finely. Add the tomato to the pan. Let the mixture thicken a bit. Add water and then the fish. Cook the mixture. Remove the bay leaf and the bunch of parsley. Season with salt and pepper.Sprinkle with chopped parsley. Dice the bread and fry in olive oil. Serve it with the soup.
Hint: Use very fresh fish.

Portuguese Gastronomy

The big relation between the Atlantic and the fishing tradition made the typical gastronomy of our region wealthier.
The fish dishes and seafood, especially the fish stew, the dry fish with boiled potatoes and certainly the famous “sweated lobster” stand out.
But the prosperity of the gastronomy in our region isn’t only due to the sea relation. The lamb stew, the kid or the “sarrabulho” already belongs to the tradition.
For everyone who likes dainties, some snails, the pork beef or mussels are only some of the suggestions that you can’t miss in the numerous popular parties that take place during all the year all over the region.
Allow you to be conquered by the taste and give yourself the pleasure of the aromas of the region.

Berlengas

The Castle Church

This church is situated in the Castle of Lourinhã. It is a very beautiful monument in a gotic style.

The beaches around us...

Here in Ribamar we have beautiful beaches and around us too.

History and People - Fernão Magalhães

Fernão Magalhães was a portuguese navigator (1480? – 1521). He was surving the Castela kingdom during the XVI century.
I participated in army of D. Francisco de Almeida for India.
I lived in the Orient four several years.