How to make Manteiga de Alho e Coentros

Why cooks start here

Manteiga de Alho e Coentros is cooked the way Madeira cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

Manteiga de Alho e Coentros, a staple from Madeira, reflects the island's straightforward culinary style. This butter is a fixture on the table, crafted with the island's abundant olive oil, seasoned instinctively with sea salt, and brought to life with vibrant garlic and coriander. It's a dish that embodies the simplicity and heartiness of home-cooked Portuguese food. The butter bursts with the punchy warmth of garlic, the fresh zing of coriander, and a hint of citrus from lemon juice. Piri-piri flakes introduce a gentle heat, infusing each bite with a subtle, fiery kick. Spread generously over crusty bread, it transforms a simple meal into a vibrant, flavorful experience.