Archives: Recipes

Feni

Introduction The distinctive and well-known alcoholic beverage cashew feni, is native to the Indian state of Goa Through generations-old methods, the fermented juice of cashew apples is used to craft it This...

Fare

Introduction Fare is a wild seeds and sweet dish It is seasonal andis found in the rainy season in the forest area of high hilly ranges of mountains Fare is made up of “Kayro”, which are seeds of a huge...

Fagla Bhaji (Spiny Gourd)

Introduction ‘Fagla Bhaji’ (spiny gourds) is a simple and tasty Bhaji prepared between August and September in tribal communities of GoaThis wild fruit vegetable grows naturally in the hilly regionsFagla...

Donnya Bhakri

Introduction “Suva Bhakri”, is made of ukde tandul, jaggery, and coconut and served injackfruit leaves or Ponsache Pan” used to make the donne Jackfruitleaves are used since they are hard and are not easily damaged...

Chunna Bhakri

IntroductionChunna bhakriis a traditional bhakri made of ukde tandul This bhakri is usually preparedduring rainy season and a warm and sweet...

Choru

IntroductionChoru is a popular sweet dish prepared by the tribal community which is cooked with gavti surey tandul, jaggery and grated coconuts It is popularly made during religious occasions such as Parab,...

Chaie Shakh

IntroductionChaie (wild candle potato) (Dioscorea filiform) is a wild tuber and a climber Tubers help plants survive winter and dry months This tuber is obtained by digging the ground using tribal traditional tools like“Vhillo” or...

Bonkalya Bhaji (Wild Vegetable)

Introduction Bonkalo is awild vegetable and its bhaji is made of the vegetable’s leaf This bhaji is prepared fromJune to July, the starting month of the monsoon This bhaji has medicinal value and is good...

Boni Bhaji

Introduction “Boni Bhaji” is a typical traditional dish of Goan tribal cuisine“Boni” is one of the floweringparts of the bananatree This “boni bhaji” has many medicinal values, and its...

Bindda Sola (Kokum Preservation)

Introduction A mainstay of Goan cuisine is kokum (Garcinia indica), a tropical fruit indigenous to India’s Western Ghats Kokum is a seasonal fruit which flowers from March to May Kokum terminals are rich in...