Caldo Verde is a popular soup in Portuguese cuisine and is equally a part of Goan cuisine too. Traditionally, this soup or green broth is usually prepared and served on festive and celebratory occasions in Portugal and Goa. Caldo verde features prominently on restaurant menus and it is even better when you can enjoy without restrictions whenever you feel like enjoying some in the comfort of your home. Classic Caldo verde is prepared with Kale an…
Temperado/Temperade means ‘to season’ in Portuguese. This curry is prepared traditionally with large prawns and vegetables namely, white pumpkin, red pumpkin or brinjal. For this preparation, first some spices, then the prawns and lastly the spice paste is tempered in oil. The poppy seeds, fresh coconut and coconut milk help to thicken and form a smooth and creamy textured curry. The beautiful yellow color of the curry is due to the use of turme…
…loveto experience and relish this delicious gem from the treasure trove of Portuguese – Goan Cuisine but may hesitate to do so because they do not eat pork. You can use the essential spice paste to include your favorite fish, prawns, lamb, mutton, beef or vegetables and savor it. You can also try my earlier recipes for Pork Vindaloo and Fish Vindaloo. The quantity of ingredients differ a little to accommodate the flavors of meat and seafood….
…reason to the renewed energy and reviving long lost and forgotten Goan and Portuguese Cuisine. Blogging is now an integral part of my life and I think I am addicted to it. I value each one of you and all of you are so very dear to me. I am privileged to have a supportive family who love what I do. They do take keen interest and actively participate in the intricacies of my blog. I am proud of my younger son Bjorn who introduced me to the world of…
…t of us are familiar with guavas. Guava is known as ‘Pera’ in Konkanni and Portuguese, ‘Peru’ in Marathi and ‘Amrud’ in Hindi. Guava trees grow easily and anyone who has enough space for a kitchen garden will definitely have a guava tree. You can get abundant fruit if cultivated in fertile soil. They are of interest to home growers and are mainly cultivated in tropical and subtropical countries. Guavas have great nutritional value. They are rich i…
…is the Goan Roast Pork. We sometimes simply refer to it as Pork Roast. In Portuguese it is known as Assado de Porco and there are quite a few versions of preparing this delicious and lip smacking roast. A must at wedding banquets and all celebratory occasions but often prepared to relish at weekends. Leftovers are never wasted but used well to fix delicious sandwiches and salads. Enjoy it in pita pockets or stuffed in a Goan poee or thin slices n…
…gions. As most of us know that the Goan word “Foogath” is derived from the Portuguese word “Refogar” which means to fry. Traditionally, we prefer to use pure first pressed coconut oil in most of our cooking. Vegetables are very lightly spiced and stir fried or mainly steamed with minimal use of water preferably in a clay pot with fragrant coconut oil and then generously laced with freshly scraped coconut. The freshness is retained as the vegetable…
…ul gems from the treasure trove of Goan Cuisine which is influenced by the Portuguese, are always enjoyed with steaming fresh sannas, Goan parboiled rice and with Goan breads like pao, poee from the wood fired ovens or with hot chapatis made with rice and coconut. “Sarapatel” or “Sarpatel” prepared by Mangaloreans and East Indians of Bombay / Mumbai differs as well. Each household in Goa also have their own unique way of pr…