Goan cuisine has an influence of mainly two religions the Hindus and Christians, not forgetting the Muslim and Portuguese influence. Being a coastal region there is no goan that is not familiar with eating fish and rice. Apart from rice the cereal consumed is wheat, mainly in the form of bread baked in ovens (by Christian’s communities) and chapattis be the Hindus.
The other common meats consumed are pork, chicken, lamb.
The main characteristics or features that can observe among goans are: –
- The food consumed is too spicy and sour with a maximum consumption of red chillies.
- Kokum is commonly used by the Hindus and vinegar by the Christians. Also consumption of pork is in high demand by Christians.
- Masala ground freshly and fine (to extent of grinding over and over again till the paste is clay fine).
- Goans do not have a sweet tooth. The most popular sweet being used is Bibinka.
- Peculiarity of dishes are that they are consumed pickled.
- Most popular meats are seafood and pork.
Few goan dishes with their main ingredients: –
- Goan prawn masala: – red chillies, cumin seeds, turmeric, cloves, cinnamon, ginger, malt vinegar.
- Goan curry: – onions, tomatoes, coconut milk, red chillies, coriander seeds, cumin seeds, turmeric, garlic, ginger, tamarind/cocum.
- Vindaloo masala: – red chillies, cinnamon, cumin seeds, coriander seeds, turmeric, garlic, ginger, vinegar.
- Marinade: – 1) vinegar, 2) sugar, salt, cloves, pepper, cardamom.
- Sorpotel: – onions, tomatoes, (pork blood –optional). Vinegar, red chillies, pepper, cumin seeds, cloves, cardamom, garlic, ginger.
- Bibinka: – coconut milk, jiggery, eggs. Pancakes baked one over the other.
- Sanna: – goan bread
