Portugal has left a significant mark on Goan cuisine. From the introduction of spices to pork, cashews and pineapple, the Portuguese made Goan cooking a cuisine revered by Indians for its unique blend of African, European and Asian flavours.

Let’s begin this odyssey:

No rivals or rivals

The name of this delicate yet tempting cake literally means “nothing Opponent’s cake” (bolo means “cake” in Portuguese and sans means “without” in French). It’s a cashew dako waffle filled with cream and studded with nut flakes. When the Portuguese brought this traditional French cake to Goa, cashews originally from Brazil replaced the almonds.

Sorpotel

Sorpotel (mash or mix) is made with minced pork, offal, chili peppers, vinegar and pig blood. This dish is usually eaten with steamed fragrant rice cakes (sanas).

Some believe that the origins of this dish can be traced to Castel Verde in Alentejo, Portugal, where the dish was originally prepared with the blood of lambs and lambs. To keep the meat longer during travel, the Portuguese would cut it into small pieces, soak it in cider, and cook it with garlic, bay leaves, and onions.

When the dish reached Goa, thrifty locals used whole pigs, spices and palm (coconut) vinegar - the pickling method ensured that the sorpotel would be delicious after a few days It tastes better.

Goan pao

This kind of bread introduced by the Portuguese is a common side dish for Goan fruit meals. You've seen it before in sorpotel and you'll see it in many other dishes too. Bebinca

This mouth-watering sweet is said to be named after a Portuguese nun named Bebiana. In the 17th century, she lived at St. Monica's Convent in ancient Goa. Its seven floors (later increased to 16) are said to symbolize the seven hills of Lisbon and Old Goa.

Goan chef and author Floyd Cardes said: "Egg whites were used to gild churches, so the nuns decided to make this custard-like dessert so as not to waste the yolks. Later known as bebinca or bebic ””

The pasta is made with flour, butter, egg yolks, ghee and coconut milk, and the cooking process is elaborate – each layer is cooked before being cooked. Add the next layer. Bebinka is sometimes served with plain vanilla ice cream.

Vindalho

This pork dish is known for its spicy flavor and is often mispronounced as vindaloo. The real name of spicy meat marinated in wine and garlic is vinha d'alhos (Portuguese for wine mixed with garlic). Since Goa does not produce wine, Goans use palm vinegar instead and add it to the vinegar. of chili as the base of this dish. Goas also added black pepper, cinnamon and tamarind to this dish. p>

These crescent-shaped, golden patties of shrimp or prawns are cooked in a creamy béchamel sauce, dipped in egg, breaded and fried

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This spicy chicken curry originates from Mozambique, then the Portuguese colony, and was later adapted and brought to Goa

Balchao

This one uses dried shrimps. The sauerkraut is spicy and is said to have originated in Macau, which was once a Portuguese colony.

Goan chourico

This dish is spicier than similar dishes in Portuguese-speaking countries. , it is cooked with chunks of salted pork and richly seasoned with spices. After filling the casings, the resulting sausage is dried in the sun and then slowly smoked. They are eaten in large quantities during the scarce monsoon season

Brazil's signature dish

In Portugal, Brazil and other Portuguese colonies, this stew of Goan sausage and red kidney beans is made. The practice is very popular.

Feijao is the Portuguese word for beans; if cooked with beef or pork, the stew is called feijoada.