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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.
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The kuswar of Goan Catholics contains as many as 22 different traditional recipes that give a distinct flavour to Christmas celebration in Goa. [6] Perada (Guava cheese) is a confection made from savory green guavas and sugar. Kidyo or Kulkuls are a semolina-based confection flavoured with coconut and cardamom.
Vindaloo or Vindalho is a Goan curry dish, based on the Portuguese dish carne de vinha d'alhos. [1] [2] [3] It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus and is often regarded as a fiery, spicy dish.
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.
Poee or poie is a leavened bread baked by the traditional bakers called paders in Goa, India, where it is a staple food. [1] It has characteristics similar to a pita bread, notably that it is round, soft, and has a pocket. [2] [3] [1] Coconut palm wine or toddy was traditionally used for the fermenting process but yeast is now used in ...
Portuguese names, having variants in both Roman Konkani and English, like Miguel and Madalena are common among Goan Catholics. [4] Portuguese surnames (like Lobo, D'Souza, Rodrigues, Fernandes and Pinto) are standard among Goan Catholics because of the Christianisation of Goa during Portuguese rule.
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