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The small state of Goa in India is famous for its food. A Goan meal is incomplete without fish, rice and curry cooked with coconut. Apart from fish, pork, beef and chicken are widely consumed. Some of the popular non vegetarian dishes made in Goa are: Goan curry rice Goan curry rice (pronounced as 'Xitt Codi' in Konkani) is the staple diet of a Goan anywhere in the world. Goans in Goa have fish curry along with rice every day. Chicken / Pork Vindaloo "Vindaloo" is a fiery-hot "sweet and sour" style curry. The name Vindaloo is derived from the Portuguese dish "Carne de Vinha d' Alhos", which is a dish of meat, usually pork, with wine and garlic. The dish was originally modified in Mumbai by the substitution of vinegar for the wine, and the addition of red chillies. The dish evolved into the vindaloo curry dish in Goa, with the addition of a lot of traditional spices and using palm vinegar instead of red wine. Alternate terms are vindalho or vindallo. Chicken Xacuti Xacuti is pronounced as shakuti or shacooti. This is a unique dish that is made with poppy seeds, sliced/grated coconut and red chillies. Chicken Cafreal This is Portuguese-style grilled chicken and the sauce it is marinated in tastes a lot like the famous Portuguese peri-peri sauce. The preparation originated from the Portuguese colonies in the African continent. It was introduced to Goan cuisine by the Portuguese. The preparation involves onions, garlic, ginger, cinnamon, pepper, chillies, and fresh coriander leaves. Sorpatel Sorpatel (sometimes spelt Soropatel) is a dish made with the shoulders, neck, kidneys, liver and ears of the pig. The word "sorpotel" is derived from the Konkani word "soro" which means alcohol/liquor. The flavour of sorpatel improves with age so it should be prepared upto a week in advance before it is consumed. It is often eaten with "sanna" - a spongy, white, and slightly sweet steamed rice and coconut bread. It can also be enjoyed with "pao" (the Konkani word for bread) or rice. Chourisaan Chourisaan are spicy pork sausages. Goan sausages are prepared using salted and spiced cubes of pork. Once they have been made, the strings of sausages are dried in the sun and then hung above fire where they are gradually smoked. They are usually eaten by boiling them in water or are fried and served with rice.

Fish Rechad Fish rechad is fish stuffed with a red spice paste. Rechado means "stuffed" in Portuguese. Rechad is a very aromatic, flavorful and quite hot Goan masala that can be used for marinating. Goans normally use Mackerel but you can also find cooks using Pomfret or Kingfish in restaurants. Fish / Prawn Balchao Balchao is fish or prawn pickle. Brought to Goa by the Portuguese, Balch達o originated in Macao, where it is called Balichao. Balchao is a method of cooking either fish or prawns in a dark red and tangy sauce.

ACKNOWLEDGEMENT The author referred to various sources while compiling this piece and wants to thank the people who wrote the original stuff.

ABOUT THE AUTHOR: The author manages <a href="">homestays in Goa</a>, India. The author is in charge of <a href="">serviced apartments in Goa</a>, India.

Food in Goa  


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