Goan Culture

History of Goa

Goans were originally descendents of the native Dravidians who were taken over by the Aryans from the North around 1500BC. The Aryans who settled in Western India named their state Konkan and Goa, a part of Konkan, became an important port of the ancient and medieval traders like the Persians, the Arabs, the Greeks and the Romans. Goa had a succession of short and long -lived reigns from Ashoka, the great Buddhist emperor of the Mauyan Empire (273-236 BC), to Kadambas (1008AD to 1300AD), to Adil Shahi at Bijapur (1498). It was in 1510, that Alfonso de Albequerque captured Goa from Yusuf Ali Adil Shah.

The Portuguese were the last to rule, their reign spanned from 1510 to 1961. Christianity was absorbed by the inhabitants. The intermixture of the locals who settled with the Portuguese soldiers evolved a new culture that was unique. The Portuguese made the city of Panaji the capital of Goa in 1843. It was a Portuguese colony till 1961 after which it became a part of the Indian Union. Goa attained full statehood on 30 May 1987 when Daman and Diu retained separate identity as a Union Territory.

Sorpotel

Sorpotel is one of Goa's most famous meat dishes, and is prepared from pork, liver, heart and kidney, all of which are diced and cooked in a thick and very spicy sauce. Sorpotel, like balchao, keeps for several days, and is actually considered to taste better if left for three to four days before being reheated.

Chouricos

Chouricos on sale at local market

Chouricos are spicy pork sausages, extended from Portuguese culinary traditions. Goan sausages are prepared with salted and spiced cubes of pork. Once they have been made, the strings of sausages are dried in the sun and then hung above the fire where they are gradually smoked. Traditionally they are eaten during the monsoon, when fish is scarce. In preparation, they are soaked in water and then usually fried and served with a hot sauce and rice.

Seafood in Goa

Goa offers an array of Seafood and Shellfish, usually lightly to medium spiced and fried or eaten in a curry, soup or pickle form.
Popular Seafood includes Kingfisher, Pomfret, Doumer, Shark, Tuna and Mackerel.
Popular Shellfish includes Crabs, Prawns, Lobster, Squid, Oyster and Mussels.

Crab Fish Curry and Rice

Goan Seafood Dishes
Ambot Tik, a slightly sour curry dish (can be prepared with either fish or meat), Racheiado, a delicious preparation in which a whole fish, usually a mackerel or pomfret, slit down the center and stuffed with a spicy red sauce and Balchao, a method of cooking either fish or prawns in a dark red and tangy sauce.

Bebinca

Goa's most famous sweet is Bebinca, a wonderful dessert made from layer upon layer of coconut pancakes. Cooking a perfect Bebinca is an art form. Each layer is cooked in the oven or grill for to create a light fudge/ thick moose consistency. Bebinca can be eaten hot or cold.

Fenni

Fenni is the most common Goan drink, in its purest form it has 42% alcohol.

Cashew Apple

There are two types of Fenni’s – Cashew Fenni and Coconut or palm Fenni:

Palm Fenni is made from toddy drawn from severed shoots on a coconut tree (also known as sap). Toddy is consumed all year round and can be drunk immediately after collection or after distillation.

Cashew Fenni is made out of the juice of cashew apples during the cashew season in late March and early April. The cashew apple, when ripe, turns a yellow-orange colour and the nut ripens inside it. When the fruit is harvested, the nuts are separated from the 'apples', and are laid out to dry in the sun. The apples meanwhile are place in a pit and trampled by foot to collect the juice. Cashew Fenni is the more preferred type and is also more expensive.

Traditionally Fenni is distilled then sealed using huge terracotta jars for consumption after a number of years.
The word Fenni derives from the word fenn which means froth. In fact, a good Fenni when poured in a glass produces a little froth, which is an indication of the superior quality of the product.

As of April 2008, Goa is trying to register for a geographical indicator that would allow it to claim the sole right to term drink created in the region as fenny or 'Goan Cashew Fenni'.

Goan Carnival

The Goa Carnival takes place just before the 40 days of Lent. Throughout the city, huge parades are organized with bands, floats, balls and dances in the evenings. The festival continues for 3 days and is celebrated throughout Goa. People of all religions take part in the festivities and enjoy thoroughly.

St Francis Xavier – Patron Saint of Goa

Casket of St Francis Xavier

St. Francis was one of the greatest of Christian missionaries; his travels covered many thousands of miles in 11 years, first arriving in Goa in 1541. He was powerful in his preaching of Christianity and converted thousands of West Indians to Christianity. Besides his missionary life, he cured the deaf and dumb, resuscitated people and helped the sick. Buried in Goa, his casket remains in the Basilica of Bom Jesus. Every year Goans commemorate St Francis Xavier’s death during the feast of St Francis Xavier held on 3 December. This celebration is revered by Goans around the world.

Sossegad

Goans attitude to life is often described as Sossegad which means taking life at a relaxed pace. This unique philosophy of life originates from the Portuguese word Socegado which literally meant quiet.
Goans are passionate about dance, music and art, not forgetting food and Fenni!

Beaches
Goa's splendid beaches stretch over 106km (66 miles) from Querim in the North to Mobor in the South. As the coastline runs in a straight line, it makes people believe that it is a Goa offers one long big beach. Each beach has its distinct character and many share the prominence of quaint beach shacks on the beach that serve ice cold beer and spicy Goan cuisine. Some of the most popular and frequented beaches of Goa include Agonda Beach, Anjuna Beach, Calgunte Beach, Colva Beach, Miramar Beach, Dona Paula Beach and Vagator beach. Anjuna and neighbouring Vagator are Goa's most popular party spots for young British travellers,

Christmas Sweets

The making of Cuswar is a strong tradition at Christmas. Some of the sweets include, Bebinca (see description above), Dosh (diamond shaped coconut and chickpea sweet), Cobulars (deep fried twisted pastry sweets), Bath Cake (coconut cake) and Nureis (crescent shaped pastry with a sweet coconut and sugar filling). Goan families share Cuswar assortments with neighbours and friends over the Advent period.