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    Home » Vegetarian Side Dishes » Goan Poee with Feijoada from Goa

    Goan Poee with Feijoada from Goa

    Published: Apr 6, 2014 · Modified: Oct 5, 2020 by Srivalli · 21 Comments

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    Do you have a list of places you want to visit? And plan diligently to strike off each one every summer? I somehow never had one, though Goa featured in the plans many times. Somehow we never seem to come around planning for this place. Though each time I hear about the trips Hubby dear seems to have undertaken, makes me think we must plan someday. All the expeditions he shared, are what you would expect from a boisterous bachelor group. Plus the comment if one doesn't indulge in spirits or partying, there is really no point in going places.

    Well I know we are more interested in what's cooked than anything else right! And so I ventured out, seeking what to make. Of course, I knew for a while that I would be making these pavs from Goan. I have forever been waiting to make the Pavs, somehow, it never was the right time. After deciding on this theme, I had saved up this bread for Goa. In fact, I was pestering Archana, to share what sort of bread they eat in Goa. She surely thought I had gone bonkers.

    Anyway, after deciding on Poee, I wanted to make a gravy, and that's when I landed in Aparna's space. She so conveniently had this Goan Special called the Feijoada.

    In Goa, Feijoada is cooked with black-eyed beans which are very easily available locally and comes in two versions, with and without pork. The addition of spices and coconut milk make the Goan Feijoada an absolute delight, creamy and full of flavour.

    Goa being a former Portuguese colony has a heavy influence by the Portuguese cuisine. So it is an interesting fusion of typically non-Indian dishes flavored with Indian spices. It's also heavily nonveg in nature. However, it's also something one can easily adapt to a vegetarian dish. Feijoada is one such dish and was so surprised to read that it's made with Black-Eyed Pea.

    In Portugal, Feijoada is typically cooked with pork and the bean used depends on the part of Portugal where it is cooked and which beans are more commonly available there. So you will find the Portuguese also cooking Feijoada with white beans or kidney beans, and some versions include vegetables as well.

    So really speaking, you could cook this dish with whatever dried beans you have in your pantry. And seeing these Alasanda being used, I was stumped to see it was exactly the way I make at home. The only saving grace being, somehow I am yet to share on the blog. So this gets on the blog as a Goan special! Imagine that.
    Now I was again back on finding a recipe for Goan Poee, and read Raji's recipe. It was so wonderful reading about her memories. Though I never met her, we had exchanged many emails and I felt I always knew her. This is in memory of a lovely lady, and wish I had done a better job in making this dish.

    Somehow I forgot to shape the bread as how she had said and ended up making its regular way. And somehow the temperature in my oven wasn't right and the bread didn't brown properly. Since I didn't have any energy left, I simply had to make do with these pictures. Though I know there are a couple of other friends who had used this recipe. So it surely works.

    Before we go onto the recipes, here are some types of Goan Bread
    Undo Pao: Soft square one.
    Pokshie: Round shaped with a slit in the middle and a crusty top.
    Katre: Same as above but with a different shape.
    Kankonn: A hard bangle shaped bread in the form of rings usually eaten dipped in black tea.
    Poie: Brown bread, round-shaped and hollow inside. Good for diabetic patients & health-conscious people.
    And some sites that I read online are no longer live


    Goan Poee 
    Adapted from Miri's peppermill

    15 minutes and reduced the temperature to 200 C and they turned out softer.

    Makes 6-8 poee

    Ingredients Needed:

    Maida / All purpose flour -  2 cups
    Wheat flour - 1 & 1/2 cups
    Active dry yeast - 2 tsp
    Salt – 1/2 tsp
    Water – 1 cup water
    Milk - 1/2 cup
    Sugar – 1 tsp

    How to make the Poee
    MW water for 40 sec, add yeast and sugar. Keep it covered for 10 mins till it's foamy.
    Combine the flour and salt in a big bowl, add the yeast mixture along with milk, water and mix well. Knead the dough till it is soft, adding a splash of water if it is too dry.
    If the dough is very wet, add some more flour and knead well. Continue kneading for about 5 minutes and then roll into a large ball, keep it covered in a bowl, in a warm place for about 1 and half hours till it doubles in size.
    Knead the dough again and divide it into 9 portions. I baked these as regular pavs, as I completely forgot about the slash over the top, though I remembered I was missing out on something.
    For your reference, I am writing what Raji had mentioned in her post.
    Roll each portion into a round and flatten a bit, then make a vertical slash over the top in the center with a sharp knife.
    With your fingers at the vertical slash, pull the dough apart gently from the center to the sides. The ball will now look like an open book.
    Repeat with all the portions and place on a greased baking sheet and set aside in a warm place again till it rises – about half an hour to 45 minutes. Each portion will now look like a butterfly.
    Sprinkle a little flour on top of each and bake in a preheated oven at 200-210 C for about 15-20 minutes.
    Serve as a breakfast bread or as an accompaniment to a curry dish for a meal.

    Feijoada | Goan Black Eyed Beans And Coconut Milk StewIngredients Needed:

    Dried black-eyed peas (about 2 to 2 1/4 cups when cooked) - 1 cup
    Oil - 2 tbsp
    Onions, minced  - 2 medium
    Ginger Garlic paste - 1/2 tsp
    Turmeric powder a pinch
    Coriander powder - 1 1/2 tsp
    Cumin powder 1tsp
    Red chili powder - 1 tsp
    Tomatoes, puree - 2 medium / 1/2 cup puree
    Salt to taste
    Powdered jaggery (or sugar)1/2 tsp (I didn't use)
    Coconut Milk - 1 cup
    Tamarind paste - 1/2 tsp
    Fresh coriander, to garnish 2 tbsp chopped

    How to make the Feijoada
    Soak the black-eyed beans for about 6 to 8 hours or overnight. Drain the water and pressure cook by adding twice its volume or till it's 2 inches above. Pressure cook and once done, keep it aside.
    Heat the oil in a nonstick pan and sauté the onion till it turns golden brown. Turn down the heat to medium, and add the ginger and garlic paste and sauté for another couple of minutes till the raw smell disappears. Now add the spice powders and sauté for a couple of mins.
    Add the puréed tomatoes and cook till soft, about 3 to 4 minutes. Add the black-eyed beans, the water, and salt. Mix and bring to a boil, then turn down the heat so it simmers. Let the stew simmer for about 10 minutes.
    Stir in the coconut milk, and stir well and take the stew off the heat. Do not let the stew boil vigorously after adding the coconut milk or it will split. Add the tamarind paste and mix well. Pour into a serving bowl, garnish with the chopped coriander and serve hot with rice, bread (pao or poee) or rotis
    I serve it with Poee
    Notes:

    Black eyes peas usually work out best, if you roast them for 10 mins on hot Kadai and then pressure cook. Unlike Channa, these get cooked well if you forget to soak overnight.
    Other Black-eyed peas from my space
    Fresh Black Eyed Peas Kurma
    Fresh Black Eyed Beans with Cluster Bean Chutney
    Fresh Black Eyed Beans Curry

    An InLinkz Link-up
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    Goan Poee with Feijoada from Goa

    Course Main Dish – Gravies
    Cuisine Goa
    Dish Type Eggless Breads
    Author Srivalli
    Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!

    This Mixed Bhaji from Goa is another dish you can make.

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    Bajre ka Thepla, Rasawala Bateta nu Shaak from Gujarat »

    Reader Interactions

    Comments

    1. The Pumpkin Farm says

      April 07, 2014 at 3:30 am

      wow this looks such an authentic and fabulous meal, i have been a little hesitant of making the indian yeast based dishes off late but this BM seems to be motivating enough

      Reply
    2. vaishali sabnani says

      April 07, 2014 at 4:12 am

      The post is very well written with a lot of information on breads..This BM research makes me feel that most of the dishes that we cook from different states have different names with almost the same ingredients and cooking methods.

      Reply
    3. Archana Potdar says

      April 07, 2014 at 6:02 am

      Hee. Valli you have really worked hard on this one. Somehow I have never got down to baking a Goan pav. Never needed to. Love both. Now I really need to pull up my socks n make pav n feijoada. Btw feijoada is new to me.

      Reply
    4. Priya Suresh says

      April 07, 2014 at 6:50 am

      Goan poee and feijoada sounds a prefect meal, nutritious and filling.

      Reply
    5. Nivedhanams Sowmya says

      April 07, 2014 at 6:03 pm

      very informative... hats off to your writing skills!!

      Reply
    6. Usha says

      April 08, 2014 at 1:38 am

      Poee and feijoada look like a wonderful combination. Such an authentic dish from the state.

      Reply
    7. Varadas Kitchen says

      April 08, 2014 at 2:02 am

      Reminded me of the hot pav that the vendor would bring every morning and evening on the bicycle fitted with the special horn.

      Reply
    8. Suma Gandlur says

      April 08, 2014 at 3:34 am

      Both the dishes look fabulous Valli. I have to try those buns. I thought of trying Sanjeev kapoor's version of feijoda with kidney beans but went with a sweet dish instead.

      Reply
    9. Manjula Bharath says

      April 08, 2014 at 4:25 am

      wow super moist and fluffy bread there 🙂 awesome post valli poee looks so perfect 🙂 both poee and faijoada looks fantastic 🙂

      Reply
    10. Jayanthi Padmanabhan says

      April 08, 2014 at 6:25 am

      homemade goan poee with feijoada.. never heard of it. learning new dishes everyday.. looks lovely

      Reply
    11. Gayathri Kumar says

      April 08, 2014 at 10:05 am

      This looks like a filling meal. Valli, you are doing so much research on all the cuisines and I just need to read your post to know about them. Great!!

      Reply
    12. Pavani N says

      April 09, 2014 at 6:25 pm

      Same pinch Valli. I made feijoada top but with rice instead of poee.

      Reply
    13. Harini-Jaya R says

      April 10, 2014 at 3:12 pm

      Both the dishes look fabulous Valli.

      Reply
    14. Sarita says

      April 10, 2014 at 10:35 pm

      This looks yummy! You explain everything clearly through pics..great work.

      Reply
    15. Chef Mireille says

      April 12, 2014 at 6:21 pm

      I loved Poee when I did it back when I did Goa theme BM but nice to learn about all other Goan breads they will be on my to do list. Love Feijoada here also. Brazilian food is very popular in NY and there is this one street we have called Little Brazil with Brazilian BBQ and feijoada down the whole block. It's amazing when they celebrate Brazilian Independence Day and all the food is amazing. you are reminding me of this with this wonderful Portuguese meal.

      Reply
    16. Sandhya Ramakrishnan says

      April 18, 2014 at 2:42 am

      The combo is so addictive. I have made these before and we loved it.

      Reply
    17. Sreevalli E says

      May 02, 2014 at 2:28 am

      Delicious combo & also a very filling..

      Reply
    18. Priya Srinivasan says

      May 04, 2014 at 7:32 am

      That sounds to be a wonderful combo valli. Loving all those different goan breads, i myself have bookmarked some to make later.

      Reply
    19. Padmajha PJ says

      May 08, 2014 at 3:05 am

      I have a list of places that I really want to visit but the only thing is I haven't struck of any from the list and the list keeps growing!
      And this goan pav looks so nice and it must have tasted great with that curry 🙂

      Reply
    20. Sapana Behl says

      May 19, 2014 at 3:50 pm

      Such a wonderful combo ...Poe looks so soft and yummy with the curry !

      Reply
    21. Manjula Bharath says

      May 25, 2014 at 5:20 pm

      Valli awesome such an well written post with lots of infos 🙂 poee looks super delicious and perfectly paired with feijoada 🙂 tempting me dear !!

      Reply

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