Cuisine: Goan food can be divided into Goan Catholic and Goan Hindu cuisine, each of which has its own distinct taste, charateristic and cooking style. Pork is widely used in dishes among the Goan Catholics. While the Hindu cuisine is partly pescetarianism and partly lacto vegetarian. Hindu cuisine mainly uses less heat, tamarind and kokum for souring and jaggery for sweetness. They use coconut oil as the medium of cooking. Staple Food: Rice, Fish Specialties: Vindaloo, Xacuti, Khatkhate, Feijoada, Bebinca etc., Today’s Dish: I have tried quite a few Goan dishes in the past. I love the use of spices in goan dishes and my absolute favorite is this Xacuti. For this edition I wanted try the famous Goan sweet dish called bebinca, but changed my mind at the last minute and made yet another famous spicy curry from Feijoada.Vaishali’s blog has some very traditional Goan dishes and after browsing through her recipes I found this amazing curry that is brought over by the Portuguese. It is traditionally made by the Catholics using pork sausage, but Vaishali veganized it and added some vegan sausage to increase the protein in the dish. I followed suite and did the same. The dish turned out spicy, creamy, hearty and absolutely delicious.Recipe from Vaishali’s holycowvegan:
