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
Adapted from Miri's peppermill
15 minutes and reduced the temperature to 200 C and they turned out softer.
Makes 6-8 poee
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
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
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