Goan cuisine is a blend of different influences the Goans had to endure during the centuries. The staplefood in Goa is fish, among both the religions the Hindus and well as the Christains however ,there is a major difference between these two as the christains have beef and pork ,which is considered unholy and unclean to the Hindus. The goan christain menu has been influenced by the portuguesse.
The Portuguese Delicacies Not unnaturally, after 450 years of colonization, Goan cooking has absorbed a strong Portuguese influence. Palm vinegar, copious amounts of Coconut, Garlic, Tangy Tamarind and fierce local chillies all play their part.
Goa is the home of the famous Vindaloo, originally an extra-hot and sour pork curry, but now made with a variety of meat and fish. Other Pork specialties include Chourico red Sausages, Sarpotel, a hot curry made from pickled pig's liver and heart; Leitao, suckling pig; and Balchao, pork in a rich brown sauce. Delicious alternatives include vinegar chicken, spicy chicken or Mutton Xacutti, made with a sauce of lemon juice, Peanuts, Coconut, chillies and spices.
Rice Dishes
Rice is an important item of Goan diet. One will find it at every table and almost at every meal. Rice is eaten with delicious fish or meat curry, or in the form of "Pulao", and many other ways. A leavened and steamed bread called "Sana", another a round pastry called "Oddo", the steamed South Indian "Dossa" and "Iddli", a great number of sweet dishes made with rice and jaggery etc. are some of the regional preparations of Goa.
Pastries
Pastries are almost a part of every common meals as well as occasion and feast in Goa. Christmas and the Ganesh Festival are occasions when they are prepared in all their varieties. Being the land where coconut is abundant it is not surprising that in quite a good number of these sweets coconut milk is used. However, the queen of the delicacies is the "Bebinca". It is made of eggs, pure ghee, flour, coconut milk and sugar. Other Goan pastries would include "Doce", "Cokad", "Dodol", "Bolinhas" and "Jia de Aronhas".
Beverages
Feni - Goa's "National" Drink
Goa is synonymous with the intoxicating locally brewed Feni, a clear and potent drink that surely deserves is fame. There are two kinds of Feni, one which is made from palm sap drawn from shoots of coconut trees and the other, which is made from the fruit of the cashew tree. The former is known as Toddy in Goa and can be found in plenty through out the year since coconut tree shoots can yield sap all the year around. Caju or cashew feni can only be prepared around late March, during the cashew harvest season. Though other forms of liquor are available throughout the state, Feni is the best loved Goan drink.
The cashew and coconut extract are left to ferment for a couple of days and then are distilled. The first distillation yields ‘Uraq' and further distillations yield Feni, which has 30% to 35% alcohol. This Feni is then left to mature in earthen jars, though it can also be had immediately. Feni makes for a good cocktail ingredient, and can be mixed with any number of cold drinks.
The distillation of cashew into Feni is carried out in three parts. After the cashew fruit is plucked from the tree, the nut is separated from the cashew apple. The cashew is squeezed and the juice called 'Niro' is procured. The niro is fermented and poured into a big earthen pots and distillation.
Despite seeming innocuous, Feni is a heady and potent drink and should not be consumed on an empty stomach.
Vasco
