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Goan food is considered incomplete without fish. The cuisine of Goa originated from its Konkani roots, and was influenced by the 451 years of Portuguese rule and the Sultanate rule that preceded the Portuguese. [1] Many Catholic dishes are either similar to or variants of their Portuguese counterparts in both naming or their use of ingredients.
Traditional balchão uses a paste made from dried shrimp known as galmbo in Konkani. Its ingredients may include prawns, oil, onions chopped fine, tomatoes, garlic paste or cloves, ginger paste or ginger, dried red chillies, cumin seed, mustard seeds, cinnamon, cloves, sugar, vinegar and salt.
Goan Catholic Cuisine is the cuisine of the Goan Catholic community and is largely influenced by Portuguese cuisine. [1] Due to over 450 years of Portuguese rule, the cuisine of Goan Catholics is dominated by ingredients and techniques of Portuguese cuisine like deep-frying, oven-baking, pork, vinegar, egg-based desserts, alcohol, etc.
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Patoleo prepared in Goan Catholic style. Pièce de résistance of the Assumption feast celebration.. The simplest version of the Goan Catholic Patoleo is prepared by smearing parboiled rice (ukadeñ tândul) paste on fresh turmeric leaves (hôldi pân) to which a filling of freshly grated coconut (chûn) and coconut jaggery (mâddâcheñ godd) is added.
A history of food. Native American food is not mainstream for a variety of reasons. Sherman pointed to the idea of "manifest destiny," or the 19th-century belief that the U.S. was "destined" by ...
Sometimes a sweet version is made with jaggery, known as godachi sanna (Konkani: गोडाची सान्नां, goddachee sanna). [6] Mangalorean Catholic cuisine on special days is incomplete without sannas.
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