Cafreal de Galinha

Have you been to Goa and experienced Goan Food, than you will instantly recognize this dish, called  Cafreal de Galinha or Chicken Cafreal. Its a tantalising dish that is quite popular in Goa at Restaurants or local Goan Homes. The history and the origins of this dish is quite fascinating.

The Dish or the preparation style of Cafreal is believed to have been originated in the far west off the coast of Goa in what was known as Kafraria in the present day Southern Mozambique and North east of Modern day South Africa. The People inhabiting this place were known as Kafirs by the Arabs before any European coloniser had arrived in Africa. The Term Kafir itself was used by the Arabs to indicate any people who did not believe in Islamic God.

When the Portuguese arrived in 1498, the Portuguese continued to call these people Cafre in Portuguese Lanaguage. Cafreal refers to the people of Cafraria or Cafre people. This naming was introduced by the Portuguese to its other colonies in Asia, in present day Goa. To this day Goans refer to people of African Origin as Khapri in their local Konkani Language and similarly in other Portuguese colonies like Srilanka.  Thus the dish is aptly named Cafreal, indicating its origins. Its also believed that Cafreal is another take on the famous Piri Piri Chicken that also has its origin in Mozambique and has Portuguese Colonial Influences. The Cafreal evolved as an offshoot of this dish where it got developed by adding other Indian Spices and Herbs got added like Coriander that gives it a rich green colour as it travelled with the Portuguese explorers.

Cafreal now is closely associated with Goan Cuisine rather than African as its evolved significantly than its original counter part, the Piri Piri. In some parts of the world there will be no distinction between these two types of dishes and simply known as Piri Piri. However in Goa they are two distinct dishes, Piri Piri is Red and Cafreal as Green. 

Cafreal is generally cooked in a BBQ style, whether grilled over fire or in a Pan. However in Goa this Cafreal spice mix has given rise to other dishes like the Chicken Green curry using Cocounut milk or Beef Green curry, of course with some variations to suit each dish being prepared.

Now you know the historical evolution of this, it makes even more intriguing to try it on.

Fish Caldine (Caldinha de Peixe)

Another dish that is tightly connected to the Portuguese Influence on Goan Cooking as the Portuguese were in Goa for over 450 year until 1961, having arrived in the year 1510 AD and making Goa their HQ for the Asian Trading Center controlling trade with Srilanka, Macua, Malaysia and  through to Japan in the far east. 

This dish is a blend of European and Indian cooking, in the way that its lightly spiced Stew cooked in Coconut Milk. Caldine or Caldinho means stew in Portuguese. It has traveled with the Portuguese to other regions that Portugal traded with in Asia. In Kerala with whom the Portuguese traded heavily for spices has a very similar dish called Fish Molee or Molly, indicating a dish coked in coconut sauce as Molho in Portuguese means sauce, possibly corrupting the word (Molho) to Molee or Molly. The true origins of this fish stew are unclear; though its a dish that Goans have come to enjoy very much. This smooth curry using Coconut Milk will surely prick your taste buds as it nicely balances the spice flavors without being heavy on spices and heat. Also a great curry for children who do not like spicy curries.

Goan Vindalho

The Vindalho conjures up memories of Goan life, Holidays at the beach and an instant exotic feeling. This is one Goan dish that essentially sums up the fusion nature of Goan Food. Its also the most romaticised recipe to indicate Portuguese Influence on Goan cooking. However its also a dish that has been awfully dishonored in Britain; knowingly or unknowingly. What is served in many British Indian Restaurant is nowhere close to what this dish is all about.

I have read that this dish has been distorted by British Indian Cooks serving the British people a dish called Vindaloo, a corruption of the name Vindalho. Many cooks think this dish is cooked with potatoes, this can be explained in a simple manner, most Indians outside Goa know potatoes as Aloo. In Goa however, Potatoes are called botat. Since the Vindalho sounds a bit like Aloo at the end and hence most Indians outside Goa relate it as a potato dish when its not and this is also the reason for the name corruption. This has led now to accept both names as valid names for the original name Vindalho. The Vindalho was introduced to the British by Goan cooks that worked in Bombay and other British controlled cities during its long colonial rule in India. By the Time British arrived in India (1800's), Goan people were already Europeanised by Portuguese Christian missionaries and had no religion affiliated restrictions to eating Pork or Beef like most other Indians at the time and hence they chose to employ Goan cooks. As the dish was carried with the Britisher to other places within the Indian sub continent, the name and the dish has been corrupted over time.
Vindaloo is come to be known in UK as the most spiciest of Curries. Its a favorite among young British men wanting to show off their bravado, by proving they can handle the spiciest curry. Vindalho, howerver is anything but the spiciest curry. It is in fact a dish that balances the 3 different taste; Sweet, Sour and Spice. Its a dish that evolved in Goa under the Portuguese Influences since 1510 AD. 

Vindalho originates from the Portuguese way of cooking meat (Carne) in Wine (Vinho) and Garlic (Alho) and has traveled far and wide during the Portuguese Spice voyages in the Far east and Brazil.
At the time when Portuguese landed in Goa (India), there was no wine making culture, the Ingenious cooks at the time substituted Vine with Vinegar made in Goa out of Coconut sap called Toddy, in order to make their food taste a little like home for the early Portuguese sailors and Christian Missionaries from Spain and Portugal.

This mixed with Goan traditions of using other spices like black pepper, Cinnamon gives this dish its unique taste and has evolved over time into this delectable dish. Also the red chilies used are mostly mild chilies, which are known for their fiery red colour but without the pungent heat. Its traditionally made with Pork and the combination is heavenly with vinegar going really well with Pork Flavors. You can also cook this dish with Chicken for equally good experience however my recommendation is to try with Pork. Also the fact the Vindalho to Goans Instantly means the dish is cooked with Pork. Vindalho evolved from a Portuguese tradition of cooking with Wine and Garlic as stated earlier and one such dish that uses this method is Carne de Porco de Alentejana.

I already have a cheats version of Vindalho for those hard pressed for time and want a quick fix recipe, on my Blog but will bring out a recipe soon on the Original.

Peri Peri Chicken (Delicious Chicken Ever)

Have you ever had chicken at Nando's? than you know what Peri-Peri is (Sometimes called Piri-Piri). Nando's have made this portuguese influenced dish originating in Africa world famous. This classic spicy Chicken will get your tongue tingling for sure.

This is yet another dish that the world should thank the Portuguese for their Spice Voyages. The chili that gives this dish its distinctive taste is called the Peri-Peri chili. They have traveled with the Portuguese to Goa as well and is grown locally as Tarvoti chili (Tarvoti meaning a Sailor) possibly implying to be brought by the Portuguese sailors of the time. I vividly remember my Grandmother growing these chilies and sometimes using them to give a spice kick to curries. They are also used to prepare peri-peri chicken but the spice mix varies considerably.

The chilies are bright red in color and about a inch or half an inch long as seen in the picture. To prepare this Peri-Peri Chicken you need to find these chilies. Now a days most supermarkets in Europe have them in small packet. I found these in COOP in Zurich but readily available in other stores too..

Preparing the Peri-Peri Paste:

15-20 Peri-Peri chilies (Can substitute with equivalent hot Red Chili as per your taste)

5 Garlic Cloves

1 Onion

2 tbs Paprika Powder or Kashmiri Chili Powder

3 tbs Olive Oil

3 tbs Vinegar

Lemon Zest

1/2 Lemon (Juice)

1 tsp Sugar

Salt to taste

Blend all of the ingredient in a blender and store in a Jar. The Peri-Peri chili is quite fiery, taste the paste and if its too spicy tone it down by adding chopped tomatoes and blending for a additional 1/2 a minute. Note that the paste should be coarse and not a fine paste. This paste stores in a jar (Refrigerated) for a month or even more due to the oil and vinegar in it.

Grilled Chicken:

To prepare grilled Peri-Peri chicken apply 3 tbs of the peri-peri paste to a medium sized or baby chicken and thoroughly massage the paste into the chicken. Let the chicken marinate over night in the fridge (If short on time at least a minimum 30-40 minutes). Grill the chicken till skin is crispy in a oven or a fire grill.

Serve with Salad or Fries. Enjoy this delicious spicy Chicken, You will never go back to bland regular chicken roast.

Fried Recheado Tarle (Sardines Goan style)

Note: This Recipe uses Recheado masala. Usually in Goa, this is prepared in batches and stored in the refrigerator for several days or Weeks.

Sardines cooked anyways is one of my favorites. My wife showed me this new style of frying Sardine that I never tried before They are stuffed with Recheado just like its older cousins Mackerel Recheado. They are as delightful as the stuffed mackerel.

This method of preparing requires the large size Sardines, which are cleaned and gutted. Then slit on both sides with a small knife making a cutting running from the backbone to the stomach, marinated with salt and then filled with Recheado Masala. Let stand for a 10 minutes, apply Semolina (Optional) and fried in olive oil

Here I have paired these bad boys with simple Spinach Daal (Spinach and Lentil curry) Rice and tomato salsa salad. Simple things go well with other simple things.

Squid Recheado ( Goan stuffed Squids)

Squids are a very popular seafood in Goa cooked in different styles. Stuffed squids with Recheado masala is something that you always dream of and the moment someone says they made them its bound to make your mouth drool.

The Recheado masala is apt for this recipe as Recheado in Portuguese means stuffing. 

To Prepare the filling:

Cut the tentacles of the squid is cut into small pieces, along with 1 or 2 squids that are cut into small pieces and season with salt. Let it marinate for 10-15 minutes. Now boil the cut pieces in a frying pan with 3/4th cup water. When the water reduce add the cut onion and chillie and finely cut tomatoes. Mix well and add 1 Tbs of Recheado masala and let it cook for 10 minutes.

Now put the stove off and let this chillie fry rest and cool. Once cooled fill the squid tubes with a teaspoon and close them with a toothpick as seen in the pictures.

Now cook them with half a cup of water in the same pan you made the chillie fry. You dont want to over cook these squid as they tend to become rubbery in texture. Let all the water boil away, than add a tablespoon of reachado masala and fry them with a tablespoon of olive oil or choice of oil.

If you never had stuffed squids, this picture will make you try them for sure. Served as a appetizer or with white boiled rice.

Ingredients:

Squids
Goan Red Recheado Masala
Onions
Green Chillies
Tomatoes
Salt
Oil

The Tubes after being filled are sealed with a tooth pick stick.

Goan Bread Pudding Flan (Pudin de Pao)

This Caramel pudding is quite popular for special occasions in Goa like Birthdays, weddings, Anniversaries and Villages Festas. Its one of my favorite Goan desserts, this puddings was introduced to Goa by the Portuguese and ever since has become a Goan staple of Party dining tables just like it is in Portugal. Its called Pudin de Leite (Milk Pudding) in Portugues or Pudin de Pao when bread is added to give it texture.

The Pudding itself is very simple to make but you just will fall in love with it once you have it. I always liked the one where you could get air pockets in the pudding just like cheese. I was fascinated by it as a child and have enjoyed this dessert ever since I can remember. The 3 main ingredients to this dish are eggs, sugar and Milk (Condensed milk to make more creamier) and other ingredients added as per ones taste like vanilla flavour or adding bread for added texture. If no bread is added than its has a smooth finish.

Ingredients:

3 beaten eggs
8 tbsp of sugar
 2 cups of milk
 3 slices of White bread (Without Crust)
 1/2 tsp of vanilla (extract)
 2 tbsp of water for caramel
 salt (Pinch)

Putting it Together:

• In a container add 2 tbsp of sugar and 2 tbsp of water and caramelize the sugar on a low heat.
• As the sugar browns transfer the caramelized sugar to a pudding bowl and spread it across the inside surface of the bowl.
• Let it stand for a while till it hardens on the bowl
• Now add the remaining sugar to the milk in a separate container, mix well well and boil.
• Take the milk off the heat, let it cool for a while and then add salt, vanilla and stir continuously.
• Now soak the bread in the mixture.
• Mix and mash the bread into the mixture than add the beaten eggs to the mixture and combine well.
• Pour the mixture in the bowl with the caramelized sugar coating and cover the bowl with aluminium foil.
• Set the oven heat dial to 180 C and steam the pudding by placing the pudding bowl in a another container with water and placing this container in the oven.

Note the level of water should not be more than the height of the pudding bowl

• After 40-50 minutes, take out the pudding bowl from the oven and let it cool completely.
• To serve, turn the bowl upside down on a serving plate. Cut into serving sizes and Enjoy!!!

Note: You can make the pudding bowl itself the size of each serving if you wish or bake it as a large single piece to be cut and served.

See here another one cooked earlier

Goan coconut cake (Batica/baath)

This Cake goes by several names possibly due to the name corruption over a period of time. Baath, Batica or Baatk all mean the same and are indicative of a succulent cake made of Coconut and Semolina (Rawa) or Rulao as its called locally.

What  you see on the below star Plater are small baath cakes (Bolinhas), were one of my favorite sweets my mom made during Christmas. I liked my mom's the most as she had perfected this cake which she baked every Christmas without fail and also some other times during the year but always a a regular for Christmas. What is Interesting about Bolinhas, is the name. In Portuguese Bolinhas means a small or little cake. Its like saying cupcakes in English. However in Goa, Bolinhas only refers to small cakes of Batica and nothing else. Although in true Portuguese bolinhas would be any small cakes, the term "Bol" meaning cakes. "Inhas refering something small or little.

Interestingly My mothers name was Terezinha meaning little Tereza or Little Sweet Tereza. In Portuguese, if you want to call someone fondly, you would add "inha" if you are girl or "inho" if you are boy. Remember Brazilian footballer Ronaldinho. 

This particular Bolinhas and Baath cake will always be dear to me as this was the last one my mom and me baked together and hence the memory will last a life time with me. 

Goan Beef Stew

The Goan Beef stew was a wedding favorite a long time ago when I was a kid. With the advent of the buffet style of dining, the fortunes of this dish at Goan weddings have dwindled. Nonetheless this is another all time favorite at Parties or Village Church festas.

This dish is either cooked as a proper stew with gravy or dry version without the gravy. I like it without gravy as seen in the picture. My wife cooks delicious one every time. Its a mix of meat cuts (Pork and beef ) cooked with vegetables along with Pasta (Macaroni).



Ingredients:

 1/2 Kg Beef (No Fat)
 1/4 Kg Pork Belly (Finely Cubed)
 1 tsp Ginger garlic paste
 1 tsp Salt
 5 cloves
 1 Tomato (chopped)
 1 1/2 onions, chopped
 1 inch Cinnamon stick
 1/2 cup Green Peas (boiled, Cubed)
 1/2 cup Potatoes (boiled, Cubed)
 1/2 cup Carrots (boiled, Cubed)
 1/2 cup Green French Beans (boiled, cut to size)
  2 cup Macaroni (pre-cooked)
 1/2 tsp turmeric powder
 1/2 tbsp Pepper powder
 1/2 tbsp Coriander powder
 1/2 tsp Cumin powder
 Juice of 1 small lime
 2 tbsp Oil

Preparation:

Dice the beef and pork into small cubes. Marinate it with salt, ginger garlic paste and lime juice to it. Let it rest for at least 30 mins. In a pressure cooker, add a tbsp of oil, let it heat up than add cloves, cinnamon and 1 chopped onion. Fry the onion till soft and golden brown. Now add the meats and Cook on high heat till you see juices coming out from meat. Add 1/4 cup of water, close the cover and keep on high flame till 1 whistle.

In a separate pan, add 1 tbsp oil, remaining chopped onion and tomato, mix well and let it cook till nicely soft. At this time add the powdered ingredients and fry for a minute till all are mixed well. Now add the cooked meat and let it cook in its juices till it start boiling.  Now add the potatoes, carrots, french beans and peas. In a couple of minutes add the macaroni and continue to cook for two more minutes.

If you like it with gravy stop cooking immediately or let the juices dry up to enjoy it a little dry. Enjoy plain or with Pao, whichever way you like.

Goan Bebinca with Vanilla Icecream

Another delicious cake that evolved as a fusion of European and Goan cooking.  All time favourite among goan desserts and aptly known as the Queen of Desserts. Its a layered cake that takes a lot of labour to make but once you have mastered it, its sure to make you very popular amongst your family and friends specially at Christmas time as they would flock to you to place their orders for this succulent Christmas speciality. Bebinca is a pudding textured cake and not fluffy like a normal baked cake.

It goes by several other names like Bebique or bibik. It is popularly known to have been a dessert created by a nun named Bebiana at the Santa Monica Convent in Old Goa (Velha Goa), a place just outside the capital city of Goa, Panaji or Panjim. Incidentally Old Goa was the former capital of Goa before Panjim was named the new capital after a outbreak of Plague at Old Goa in the 18th Century. Old Goa was also the first places that the Portuguese settled after a short war broke out with the Portuguese and Adil Shah who ruled Goa before Portuguese established themselves in Goa. It was once called the Rome of the East as the Portuguese built large cathedrals in a cluster. Although most of the building were ravaged by passing of time, however the large churches still remain standing and is magnificent place to visit. Its now designated as a UNESCO world Heritage site and maintained by the Archealogical Society of India (ASI), though its a active religious site of worship for Catholic Goans and other Christian. The Basilica of Bom Jesus is world famous as it is the final resting place (Mortal Remains) of St. Francis Xavier, a Jesuit Spanish priest from 16th Century and one of the first to preach Christianity in Goa and else where in Asia including China. For a virtual tour of Old Goa monuments visit ASI Virtual Tour.

Photo Credit: ASI Goa Circle Website.

The bebinca was made as a 7 layered cake to represent the 7 hills of Lisbon. It was served to a visiting priest by the nun, who enjoyed the cake very much that, he commented that it needs even more layers. So the cake is no more baked as a seven layer cake but rather up to each one baking it, it can even have up to 16 layers. The fact that the cake takes almost all day long its up to the patience level of each baker to bake as many he/she can bake.

The cake has travelled with Portuguese to other regions that the Portuguese traded with like Malaysia, Singapore and Macau. I have read that there is layered cake speciality in Indonesia called kak lapi that was introduced to them by the East India Dutch Company, possibly a variation on Bebinca. There are writings on the internet that the reverse flow applies (Malaysia to Goa) to Bebinca however I think its incorrect for the fact that Bebinca was possibly developed much before in the early 16th Century, as Goa was Portuguese territory since 1510, much before the Dutch arrived in Asia and also that some of the Dutch colonies were actually ex-Portuguese territories that the Dutch captured from the Portuguese themselves. So the reverse theory may be hard to believe. Goa was the HQ of Portuguese trading empire in Asia, so it much easier to believe that the dish originated here and travelled else where and also the fact that the other variations in Asian countries mentions the invention or introduction mainly in the 18th Century almost two centuries later than Portugal's arrival in Goa. It could also mean that the other Asian variation on Layered cakes do not have any connection directly with Bebinca but rather to European traditions of baking cakes and may very well have developed independently. It would be intriguing to know from others.

Nevertheless Bebinca is imbibed in Goan food culture and a favourite among goans anywhere in the world. Baking a Bebinca is truly a labour of love and involves a lot of patience. I'm not the one who can wait a whole day or half to bake a cake. It involves baking a layer at time allowing it cool down to add another one than bake again and continue till you have the desired number of layers. Its not hard to bake this cake just needs time and effort and there are no short cuts for that perfect Bebinca or Bebik/Bibik in short, as the Goans would call it fondly.

The Main Ingredients for this dish are :

Granulated white sugar

Coconut Milk

Egg yolk                                   

All-Purpose Flour                                    

Nutmeg powder                                  

Salt                                    

Ghee or butter                         

Sugar caramel

I'm the one who will enjoy this dish from somebody baking it for me or buying off the shelf at stores (Not the best though). If I were to ever bake one. I will surely update this blog article. But if you wish to bake one yourself there are ample recipes on the internet.

You never know I may have a change of mind and bake one soon. so subscribe to this blog to get the latest updates.

If you are inclined to know more about the history of Old Goa, Please visit the ASI Website. They have ton of information and picture with historical anecdotes.