Portugal has left a remarkable mark on the diet of Goa. From the introduction of spices to pork, cashews and pineapples, the Portuguese have made Guo 'an cooking a favorite food for Indians, because it is a unique blend of African, European and Asian flavors.

Let's start this Odyssey:

No competitors or competitors

The name of this exquisite and attractive cake literally means "cake without competitors" (bolo means "cake" in Portuguese and sans means "nothing" in French). This is a cashew Dakota muffin with cream in it, which is decorated with nut slices. When the Portuguese brought this traditional French cake to Goa, cashews originally produced in Brazil replaced almonds.

Sorpotel

Sorpotel (mashup or mashup) is made of minced pork, internal organs, peppers, vinegar and pig blood. This dish is usually eaten with steamed rice cakes (sanas).

Some people think that the origin of this dish can be traced back to Wirdeborg, Alente, Portugal, where it was originally made from lamb blood and lamb blood. In order to preserve the meat for a long time during the trip, the Portuguese will cut the meat into small pieces, soak it in cider, and then cook it with garlic, bay leaves and onions.

When this dish was introduced to Goa, thrifty locals used whole pigs, plus spices and palm (coconut) vinegar-the pickling method ensured that sorpotel would taste better in a few days.

pao

this kind of bread introduced by the Portuguese is a common side dish of goa fruit meal. You have seen it in sorpotel before, and you will see it in many other dishes. Bebinca

It is said that this mouth-watering dessert is named after a Portuguese nun named Bebiana. In the 17th century, she lived in Santa Monica Monastery in Gugoa. Its seven floors (later increased to 16 floors) are said to symbolize seven hills in Lisbon and Laogoa.

Floyd Cardes, a cook and writer in Guo 'an, said: "The protein was used to gild the church. In order not to waste the yolk, the nuns decided to make this dessert similar to custard, which was later called bebinca or bebic."

Pasta is made of flour, butter, egg yolk, ghee and coconut milk, and the cooking process is elaborate-each layer should be cooked before adding the next layer. Bebinka is sometimes enjoyed with ordinary vanilla ice cream.

Vindalho

This pork dish is famous for its spicy taste and is often misunderstood as vindaloo. The real name of this spicy meat marinated with wine garlic is vinha d 'alhos (Portuguese is a mixture of wine and garlic). Because Goa doesn't produce wine, Goa people use palm vinegar instead of it, and add peppers soaked in vinegar as the basis of this dish. At that time, it was called vendaro. Goas also added black pepper, cinnamon and tamarind to this dish. Prawn sauce or Camarau sauce

These crescent-shaped golden patties (shrimps or shrimps) are cooked in creamy white sauce, dipped in eggs, covered with bread crumbs, and then fried.

Cafreal

This spicy curry chicken originated in Mozambique, then was colonized by Portugal, and was later improved and brought to Goa.

Balchao

This pickled vegetable made of shrimp is spicy. It is said that it originated in Macao, which was once a colony of Portugal.

chourico

this dish is more spicy than similar dishes in Portuguese-speaking countries. It is cooked with bacon pieces and rich spices. After filling the casing, the sausage is dried in the sun and then smoked slowly.

according to tradition, people will eat a lot of fish in the monsoon season when they are scarce.

Brazil's specialty

In Portugal, Brazil and other Portuguese colonies, this practice of stewing meat with goa sausage and red beans is very popular. Feijao means beans in Portuguese; If cooked with beef or pork, this stew is called feijoada.