Cafreal is another delightfully spiced preparation that is a Goan tradition, but has its roots in Portuguese colonies of Africa. The base notes of this masala are contributed by onion, ginger, garlic, chilli, pepper, cinnamon, and fresh coriander leaves. While its tangy spicy flavour is best realized with chicken dishes, Cafreal can also be used in fish and paneer preparations.
The Bombil is salted and Dried for several months till it completely dries up. They are cut in pieces and cooked in the choicest of spices. Compliments the rice menu or can just be eaten plain or as a snack.
Recheiado (pronounced Rey-shad), simply means ‘stuffed’ in Portuguese. Every Goan household has their own bag of tricks in conjuring this preparation, but primarily, the cleaned fish is slit laterally along its side and the Recheiado masala stuffed into its body cavity, as well as smeared over the outer surface. The strong aromatic flavour of the fiery-red Judes Recheiado Masala comes…
Like much of Goan cooking, Sorpotel originated in Portugal, but today is intricately associated with Goan – and to lesser extent Mangalorean and Konkan – cuisine. AA version is popular in distant Brazil aas well. Vinegar and spices are the main components of Sorpotel. A Sorpotel meat dish is best enjoyed with traditional sanna.
