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GOAN CUISINE

In the extra ordinary mosaic of cultures, religions and traditions, that go up to make
Indian life, certain small ethnic , religious and geographic communities have evolve
such distinctive manners, habits and food customs that, although indisputably Indian,
they retain a definite identity of their own. Among these unequally colorful minorities
are the Goans. ho acquired their special status some !"" years ego as a result of
coloni#ation of their homeland by a foreign power Portugal.
Goa is an almost theatrical arrangement of hills covered with dense $ungles sweeping
down to the gilt crescents of beaches were the glittering Mandovi river stretches in a
graceful carve to meat the ocean at the capital %&ana$i'
History:
Goa was celebrated in ancient Indian literature for its wealth and beauty. In fact, its
name seems from the (anskrit word for %cow') traditional symbol of prosperity. *or
thousands of years, goa was ruled by various dynasties of Indian kings and many
religions were represented there. It was originally a Hindu state. +ut the arrival of the
&ortuguese began an era that was shatteringly different from anything the community
had known.
In ,-," Alfanso d Albuuerue, who later left his name in America, sailed up
the .andovi /iver with 0! ships and captured Goa from its current .uslim /ulers.
After violent 1and to 1and fighting, he knelt down in the public square and dedicated
the city to (t. 2atherine as homage to her feast day. *rom then on goa's story was
dominated by the catholic #eal of the conquerors who sparked one of the most brutal
and wholesale religious conversion recorded in Asia. 3hose 1indus who could afford
to escape left goa to settle in other parts of India. Goa is roughly now half catholic
2hristen and 1indu. (t *rancis 4avier arrived in goa in ,-50 and devoted his life to
spreading 2hristianity in goa. !"e Portuguese finally left India in #$%# after which
the Goans became the member of the republic of India.
3he difference between the living habits of the goan christens and their 1indu
neighbors are very small. It is in their food that the particular custom is expressed.
+eing a coastal region there is no goan who is not familiar with eating rice and fish.
Goa in its daily life has two main religious influences the 1indus and the 2hristians
but one should not forget that there is a little bit of .uslim influence as well.
*ood habits6
+eing a coastal region palm and coconut trees grow abundance. 7very part of the
coconut t is used by the locals. 3he coconut milk is used cooking widely, the flesh is
used for garnishing and the oil derivatives make an excellent cooking medium. *rom
the palm trees is extracted %&al' vinegar which is unique in itself and forms an
integral part of the goan cuisine as it is widely used in marinades, gravies etc. spices
such as cinnamon, cardamom, dried red chilies, peppercorns are grown in some parts
of goa. And find a prominent place in the delicacies of this region. 3he Goans form
the northern part of the state grind their masalas and coconut separately but the
southern part prefers to grind the masalas and coconut together before pressing them
through a muslin cloth to extract the moisture.
/ice is widely cultivated in goa. And is the staple food of the people. Apart from the
rice the cereals consumed is wheat in the form of freshly baked breads by the
2hristian communities and the chapattis by the 1indus. Sannon )a fluffy white bread
of rice and toddy, that in appearance and texture resembles is Idlis, is also eaten in
goa. 3he taste however unique, the toddy giving sannon a sweet taste and an accent
unlike another wheat cake. 3he rice is coarsely ground, then fermented with toddy an
finally steamed to make small cakes.
Goa has unique brand of alcohol called based drink called feni, which is fermented
from cashew nut, as well as palm sap which is fermented and heated. *eni is very
popular in goa and is consumed by the Goans along with their meals.
*rom goan come countless fish and seafood recipes using the oceans and the river
fish, as well as the many kind of shellfish that crowd the rocky outcroppings on its
shore. *ishermen set out at dawn or dusk and return loaded with fresh fish which are
sold immediately, the fish which are left over, left for sun drying on the beaches. 8ne
particular variety of goan fish preparation has become so popular all down the west
coast that it is known by the generic name %goan fis" (urry) It is a very liquid kind
of preparation somewhat the consistency of a thick %bouillabaisse', made of a mixture
of several kinds of fish that are cooked wholes, or very coarsely cut into pieces, the
recipe requires large quantity of coconut ground into a fine paste with hot masalas of
red chili powder, coriander powder, cumin powder and turmeric paste. Goan cook
their fish in this mixture adding plenty of onion , tomato and water to provide the
sauce and then seasoning it with tamarind , curry leaves and green chilies. Goan like
their famous curry to be almost scarlet with chili and it is hot.
Among shellfish prawn, lobster, crabs, and clams are consumed abundantly. Pra*n
(urry+ &ra*n bal("ao+ &ra*n &eri &eri are few of the favorite dishes of the Goan.
Among the bewildering varieties of seafood in goa clams are a delicacy. 2lams coated
with spices, steamed until they pop open and tossed with grated coconut from a
golden gingery teesryo. Goans cook it in coconut milk and lime $uice and sprinkle it
with chopped fresh coriander leaves. It is served by itself like moules mariniere in a
bowl. 1indus eat it with chapatis which soak up the $uice.
3he common meals consumed are pork, lamb and chicken. 3he goan 2hristians have
also produced pork dishes which makes their cuisine unique in India. 3his range from
the familiar roast suckling pigs that composes the standard 2hristian dinner, to search
an erotic item as baked pork head stuffed with brains, peas, onions, ginger, mint and
green chilies, basted with vinegar. 3he more usual goan dishes, however, include
some truly delicious and original uses of pork. Por, baffat is a dry curry cooked in
an aromatic masalas with virtually no gravy, but the thing that makes it suppressing
and delightful is the addition of sliced radishes, near the end of the cooking time. It is
the contrast between the crisp, clean taste of the radish and greasy texture of the pork
that gives the dish its distinctive flavors.
Por, indad is a true curry with plenty of gravy that differs from many of the other
pork dishes because of its appealing offbeat sweet and sour taste. 3he tamarind,
cloves and cinnamon is the masalas gives the meat an almost perfumed flavor, while
the sugar and vinegar in the gravy take the curse of the fattiness and provides the dish
with its special characters. Another spicy red curry called Sor&otel made of pork,
pork liver9 pork blood is an absolute mass at any goan 2hristian banquet or feast. It is
served with the accompaniment of sannon. Por, vindaloo is another famous
preparation of goa.
Goa is the only place in India where sausages is used. 3he Goans produce pork and
liver sausages as well as several other kinds of highly spiced sausages, the best of
which is C"ourisa'. It must be marinated for 05 hours in a complicated masalas
mixed with vinegar before the sausages are made.
C"i(,en -a(uti and Cafreal is the most well known chicken dishes form goa.
2hicken xacuti is made from broiled ground spices such as peppercorn, fennel,
coriander seeds cardamom, cinnamon nutmeg and coconut. Cafreal is a pot roast
preparation of chicken in a marinade of goan vinegar, ginger garlic paste, chili paste,
goan orcestershire sauce and tomato sauce.
(weets are not so popular in goa. .ebin,a pancake baked on one of the top of the
other with $aggery, applied in layers, ingredients are $aggery, egg, milk, coconut and
flour, and they are made into shape of cake.
Alebele is another goan sweet dish, pancake with spicy coconut filling. 3he
traditional recipe calls for a pancake made from flour, egg, milk, ghee and a pinch of
salt. 3he filling is made of grated fresh coconut combined with $aggery, fresh ginger
root and aniseeds.
2haracteristics6
3he main characteristics or features of goan cuisine can be listed as follows6
,. 3he food consumed is very spicy and sharp with a maximum consumption of
red chilies.
0. 3he masalas are ground freshly and fine to extend of grinding over and over
again till the paste is clay fine.
!. Co((u' is commonly used by the 1indus and the 2hristian use goan malt
vinegar.
5. .any dishes are consumed pickled or marinated in oil and vinegar.
-. 3he most popular food items in goa are sea food and pork. 3he consumption
of pork being maximum by the 2hristians.
:. Goans do not have a sweet taste. +ebinka and alebele are the popular sweet
dishes.

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