Cocktails and Cuisine

By Rajni Hatti

The Unique Cuisine of Goa

On a recent trip to India, my family and I ventured beyond the usual schedule of visiting relatives and decided to explore a different side of India—its tourist destinations. We took a trip to Goa, a small state located on the west coast of India, which is internationally renowned for its picturesque beaches and resorts. Goa did not disappoint us, with its immense natural beauty and luxurious waterfront hotels. However, we soon discovered that the state is more than just a modern tourist destination; its diverse culture and rich history make it one of the most unique states in India.

Over the centuries, Goa has been ruled by various groups, but the most well-known are the Portuguese, who landed there in the 15th century in an effort to monopolize the spice trade. The Portuguese maintained control over their colony in Goa for approximately 450 years, until India took over in the 1960’s using military force. The

longstanding presence of the Portuguese has left an indelible mark on Goan society, though. As a result, Hindu, Christian, and Muslim communities all co-exist in Goa, each with their own culture and traditions.

Our trip piqued my curiosity about Goan cuisine, and I became inspired to try to cook my own version of it at home. I like to make an easy version of a Portuguese dish called Feijoada, a spicy meat and bean curry that uses a flavorful Goan spice blend called recheiado masala. Goan cocktails are very popular with vacationers and often blend tropical flavors such as coconut and fruit. I make my own version of this type of cocktail, which reminds me of a day on the beach!

Feijoada-style Sausage and Black Bean Curry
Makes 4 servings

Feijoada is normally a slow-cooking dish made with raw black beans, sausage, and other types of pork or beef. In this recipe, I use canned beans and ready-made sausage for quicker cooking, so the recipe can be made any night of the week.

Ingredients:

1 tablespoon Vegetable or Canola oil
5 links (normally one package) of Italian sausage or chorizo, cut into bite size pieces
1 15 ounce can black beans (do not drain)
1 14.5 ounce can diced tomatoes (do not drain)
2 teaspoons brown sugar
1 cup water

Recheiado Masala:
1 dried red chili
6 whole cloves
½ teaspoon cumin seeds
¼ teaspoon peppercorn
½ inch piece of cinnamon stick
¼ teaspoon turmeric
½ teaspoon salt
½ inch piece of ginger
2-3 medium garlic cloves
1 small onion, chopped into chunks
3 tablespoons vinegar

Instructions:

1. Put all ingredients for the recheiado masala into a blender and blend into a fine paste.

2. Add oil to a large pan and heat over medium heat.

3. Add recheiado masala and sauté for about one minute.

4. Add sausage. Sauté for a few minutes until outside of sausage begins to brown.

5. Add half of the black beans to the pan. Using a fork, roughly mash the remaining black beans in the can and then add to the pan (this helps thicken the sauce).

6. Add the diced tomatoes, brown sugar and ½ cup of water. Bring to a low simmer and add remaining ½ cup of water if sauce appears too thick. Stir occasionally until sausage is fully cooked and sauce thickens slightly, about 10 minutes.

Serving Suggestion: Serve over rice.

Rajni’s Beach Cocktail

Goan cocktails often use a type of liquor called coconut Feni, which is made from fermented coconut sap. Since Feni is not available in the United States, I use coconut rum instead.

Ingredients:

Ice
4 parts orange juice
1 part Malibu coconut rum
A few splashes of grenadine
1 can of pineapple chunks, for garnish (optional)

Instructions:

1. Fill a cocktail glass with a few ice cubes.

2. Pour the orange juice and coconut rum over the ice. Mix.

3. Add the grenadine, but do not mix! The grenadine will settle at the bottom of the glass.

4. Attach a piece of pineapple on the edge of the glass for garnish.

Copyright © 2006 Rajni Hatti. All rights reserved.

Rajni Hatti is a freelance food writer and is currently writing a South Asian cookbook which focuses on simple and delicious South Asian cooking. She lives with her husband and son in the Washington D.C. area. Email askrajni@yahoo.com with comments or questions about this column.

Back to Top