Goan cuisine might be chock-full of flavour, but you won’t find any of it in Catholic homes on Good Friday, which is an important day of fasting and abstinence for them. Here’s what they eat, instead…
Traditionally, pez, a rice gruel, was literally the flavour of the day for Goa’s Catholics on Good Friday.
Pickle and para (pickled fish or seafood), adds a burst of flavour to an otherwise bland meal.
Papad lends a mild flavour and crunch to the food.
Chepnim are small, tender mangoes in brine.
Considering it’s mango season in Goa, freshly cut raw mangoes, korom, are a popular accompaniment.
Goan curries taste good, and yesterday’s curry is even better! Yesterday’s curry, kalchi koddi, is thick and possesses a strong flavour.
Goans love their fish. But, dry salted fish is the way to go on Good Friday.