Kokum, a member of the mangosteen family, is typically sliced in half and left to dry in the sun. It adds a tangy flavor to various Goan dishes such as Sol Kadi and curries.
Superfoods | Goa | kokum | kitchen
COCONUT (NAAL)
Coconut is easily available all over Goa. In Goan cuisine, coconut milk and grated coconut add a mild sweetness to curries and even sweets such as Bebinca, Doce and Alle Belle.
JAGGERY (GUD)
This jaggery, derived from the sap of the coconut palm, possesses a unique flavor and is responsible for the dark hue in Goan desserts like Dodol.
Superfoods | Goa | jaggery | kitchen
TIRPHAL (TEFLAM)
This strong-smelling spice enhances the taste of both vegetarian and non-vegetarian dishes from Goa, and has a resemblance to Sichuan peppercorns.
Many a Goan cook will swear by buttao or Harmal chillies to make flavourful Goan curries. Incidentally, Goa’s Harmal chillies now have a GI tag.
Goa | vegetables | chillies | kitchen
DRIED FISH (HAREM NUSTE)
Goans satisfy their fish cravings in the rainy season with a wide range of dishes such as dried prawn kismur and harem fry (dried fish fry). It is common to find harem nuste in nearly every Goan household.
Goa| Benaulim | South Goa | Beach | Shacks| Benaulim | dry salt fish | Photo: Kimberly Colaco
TAMARIND (AMSAN)
This ingredient is a souring agent in Goan preparations such as Khatkhatem, Chanyacho Ross, Moongachyo Gathi and even fish.
Ganesh Chaturthi | food | Khatkhate | kitchen | Photo: Arti Das