Goa…conjures up magical images of sun kissed beaches, swaying palm fronds, aspiring steeples and yes, great food! Goa is a great blend of cultures and tastes, and nothing reflects this as well as Goan food.

• Goan cuisine has been influenced by several cultures, but chiefly by the Portugese, Arabian and Konkan. Nestled along the sea, fish and other seafood are naturally the staples. Pork and beef are also widely used in Goan cuisine.
• However, there remains food, which escaped these influences and remains distinctly Goan. Canjade Galinha is a type of chicken broth with rice and chicken pieces, and is originally a Goan recipe. Another is Arroz Doce, which is a Portuguese adaptation of kheer or sweetened rice.
• Coconut and coconut milk are widely used in Goan food, obviously, since it grows in the area. So are peppers and red chillies, which also grow in abundance. The Goan red chilly is pungent but not too spicy, and gives a rich red colour to the food. It is the most common ground spice used in meat and fish dishes. Kokum, a sour, red coloured fruit is used to give a sharp and sour taste to most dishes.
• Traditionally Goan food was cooked in clay pots over wood fires. Perhaps also imparting the food it’s distinctive taste and flavour.
• The Goan soup originated as â€"Pez”, a rice gruel served in most Goan homes, served accompanied with slices of mango pickle - a distinctly Konkan tradition. The soup can also be served with slices of dried fish, roasted or fried in oil. Today’s â€"Soppa Grossa” is a version of the same soup, but with pieces of meat / chicken or vegetables added to it.
• Caldo is the soup served at celebrations or feasts, and no wedding buffet is complete without it.
• Goan cuisine is incomplete without a shot of Feni! Coconut Feni is made from fermented toddy and the cashew Feni is the fermented juice of the cashew fruit. This native has cleverly found it’s way as the main ingredient in local cocktails, punch and Sangria
• A Goan meal is often synonymous without fish curry and rice. The array of seafood is amazing: king fish, squid, mackerel, shark, sardines, prawns, mussels, crayfish, crabs etc
• Some of the most popular dishes are Prawn Temperade, Fish Recheiado, Fish Balchao, Chicken Cafreal, Pork Sorpotel etc. Chouricos are spicy Goan sausages.
• Sorak is a curry made without fish, especially in the monsoon season when fish is scarce and more expensive.
• The Goan desserts have a distinct Portugese influence. Bibinca is the hot favourite: made of egg yolks, coconut milk, flour and ghee. It consists of layer upon layer of coconut pancakes, sinfully rich and sweet! Dodol is made with raw rice, coconut, cashew nuts, butter and sweetened with jaggery, and is traditionally eaten at Christmas time.

Goan cuisine is like the land itself: a melting pot of cultures and influences. A rich variety of flavours and tastes make it distinct, unlike any other cuisine across the Indian sub-continent. And, it all stems from the Goan’s inherent love for good food….

Post Comment

Name : Email : Password : Comments :