Goa’s unsung culinary superheroes

ESSENTIALLY GOAN

While superfoods are all the rage these days, you might be surprised to discover that many of them are an intrinsic part of Goa’s culinary tradition. What’s more is that they’re easily available in all local markets and are super affordable! Here are a few which you need to know about…

KOKUM

Kokum (Garcinia indica)  has culinary, ayurvedic, pharmaceutical and industrial applications such as ointments, medication, skin and hair products. It is also the main ingredient of a popular local drink, called Sol Kadhi.

MORINGA

The drumstick/moringa (Moringa oleifera) is used to make curries and vegetable dishes in Goa. The leaves are nutritious and are a significant source of B vitamins, vitamin C, β-Carotene, vitamin K, manganese and protein, among other nutrients.

COCONUT

Coconut trees (Cocos nucifera) are plentiful in Goa, an coconut is the all-important ingredient in Goan cuisine – from gravies to vegetables to sweets. Coconut oil has anti-bacterial, anti-fungal and anti-viral properties to boot.

JAGGERY

Made from the sap of the coconut palm, brown jaggery, called madachem godd locally, adds depth, flavour and colour to curries and sweets. It contains iron, vitamin C, protein, magnesium and potassium.

JACKFRUIT

Popularly eaten plain or cooked in Goa, the seeds and fruits of jackfruit (Artocarpus heterophyllus) are abundant in vitamins and minerals -- thiamine, riboflavin, zinc, iron, calcium, copper, potassium and magnesium.

BANANAS

In Goa, bananas (Musa) are available all year round, and are rich sources of several vitamins and minerals, especially potassium, vitamin B6 and vitamin C.

CASHEW

The delicious and exotic cashew (Anacardium occidentale) is popular in local cuisine and is rich in vitamins B, E and K.

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