Chicken Xacuti consists of poppy seeds and Kashmiri red chillies. This is yet another Portuguese influenced dish. The Goan curry consists of chicken, potatoes, onions, coconuts, chillies, and other spices. Kashmiri chillies are specifically used as they give intense hot flavour and also give colour to the dish. This is one of the most popular Goan Food.
‘Recheado’ means ‘stuffed’ in Portuguese. Simply put, it’s a pomfret infused with a tangy recheado paste and fried with onions till crisp and golden brown.
3.Goan Fish Curry
This Goan Fish Curry is a warm and tangy fish curry that is cooled with coconut milk. It’s a perfect Indian seafood curry recipe to warm up with!
This is Goa’s most famous sweet. This dessert is a multi-layered cake made from egg, coconut milk, sugar and ghee. Cooking a perfect bebinca is considered an art form. A lot of patience is needed at the time of its preparation as the next layer can only be added once the previous layer has been cooked. Each layer is cooked in the oven until it has a light fudge consistency. This can be eaten hot or cold and is traditionally served at Christmas.
‘Soro’ is a Konkani word that translates to alcohol or liquor. Sorpotel (also known as sarapatel) is a famous Goan delicacy. Pork and beef or mutton liver are used for this dish. The meat is parboiled and the fat is fried. Onions, garlic and the masala prepared are added along with other spices and herbs. Sorpotel can be consumed any time of the day, however, some people prefer it to have it for breakfast.
Cafreal chicken is a spicy green coloured dish that will leave your mouth watering. Grinding green chillies, herbs and various spices together make the masala for the chicken. Then, the chicken is mixed with this masala and fried. This Goan dish does not require anything on the side but it may be served with salads.
Sorak is a simple vegetarian curry made especially during the monsoon season in Goa. Curry consists of spicy masala with onions and tomatoes. Sorak is best enjoyed with hot steaming rice or dry fish.P
This is perhaps the most sensational and memorable Goan dish. ‘Vin’ stands forvinegar and ‘ahlo’, pronounced and written as ‘aloo‘, means garlic. Chillies, ginger, garlicand cumin make the luscious red _masala _which is mixed with vinegar laced pork and cooked in a fiery red gravy till it’s flaky and tender
This is Goans local alcoholic drink with strong aroma. The word ‘feni’ derives from the word ‘fenn’, which means froth. In fact, a good feni, when poured in a glass produces a little froth, which is an indication of the superior quality of the product. There are two types of feni, one is made from coconut and the other is made from cashew. Coconut feni is less popular and is made from the ssap of coconut palms. Cashew feni is made from cashew apples, which are manually crushed and allowed to ferment. Traditionally, there are three grades of Goan brew. Urrac is the product of first distillation, Cazulo is the product of second and Feni is the product of third distillation.
Pronounced as ‘pathayo’, Patolea is a sweet dish that may also be consumed along with tea. For the dish, Goan red rice is used with tamarind leaves (Haldi ka patta). A filling of coconut, Goan jaggery, and cardamom is made and stuffed inside the leaves (that have been lined with rice paste) and the leaves are then folded or wrapped and steamed for 20 minutes.