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Blogging Marathon# 39 – Indian States: Day 7

State: Goa

Dish: Goan Feijoada

Goa is India’s smallest state by area and is located on the the weat coast of India. Goa is India’s richest state with a GDP per capita 2½ times that of the country as a whole. Goa is a former Portuguese province; the Portuguese overseas territory of Territory India existed for about 450 years until it was annexed by India in 1961. Goa has beautiful beaches and breathtaking views that attract large numbers of international as well as domestic tourists.

My dad visited Goa a number of times for business purposes and he used to bring back bags full of cashews. Visiting Goa is something I would love to do sometime. Even though I cannot swim and will probably won’t enjoy the beaches, but I want to explore the historic and artistic cathedrals and churches.

Cuisine: Goan food can be divided into Goan Catholic and Goan Hindu cuisine, each of which has its own distinct taste, charateristic and cooking style. Pork is widely used in dishes among the Goan Catholics. While the Hindu cuisine is partly pescetarianism and partly lacto vegetarian. Hindu cuisine mainly uses less heat, tamarind and kokum for souring and jaggery for sweetness. They use coconut oil as the medium of cooking.

Staple Food: Rice, Fish

Specialties: Vindaloo, Xacuti, Khatkhate, Feijoada, Bebinca etc.,

Today’s Dish: I have tried quite a few Goan dishes in the past. I love the use of spices in goan dishes and my absolute favorite is this Xacuti. For this edition I wanted try the famous Goan sweet dish called bebinca, but changed my mind at the last minute and made yet another famous spicy curry from Feijoada.

Vaishali’s blog has some very traditional Goan dishes and after browsing through her recipes I found this amazing curry that is brought over by the Portuguese. It is traditionally made by the Catholics using pork sausage, but Vaishali veganized it and added some vegan sausage to increase the protein in the dish. I followed suite and did the same. The dish turned out spicy, creamy, hearty and absolutely delicious.

Recipe from Vaishali’s holycowvegan:

Print Recipe
Feijoada Yum
Feijoada
Course main course
Cuisine goan
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 15 oz . cans beans Pinto Beans of Pink or - drained and rinsed
  • 1 cup Sausages Vegan - chopped into half moons (optional)
  • 1 Onion - medium, chopped
  • 3 chilies Dry red
  • 4 cloves Garlic
  • 10 Cloves
  • 10 Peppercorns
  • 1 tbsp Coriander seeds
  • 1 tsp Cumin seeds
  • 1 cup Coconut Milk
  • 1 tsp Tamarind paste
  • to taste Salt
  • 2 tbsps Cilantro - finely chopped
Course main course
Cuisine goan
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 15 oz . cans beans Pinto Beans of Pink or - drained and rinsed
  • 1 cup Sausages Vegan - chopped into half moons (optional)
  • 1 Onion - medium, chopped
  • 3 chilies Dry red
  • 4 cloves Garlic
  • 10 Cloves
  • 10 Peppercorns
  • 1 tbsp Coriander seeds
  • 1 tsp Cumin seeds
  • 1 cup Coconut Milk
  • 1 tsp Tamarind paste
  • to taste Salt
  • 2 tbsps Cilantro - finely chopped
Feijoada
Instructions
  1. Heat a pan; dry roast the red chilies, coriander seeds, cumin seeds, peppercorns and cloves until fragrant, about 4~5 minutes over medium-low heat. Remove from the pan into a blender.
  2. In the same pan, dry roast garlic cloves until golden brown spots appear. Add them to the blender. Cool slightly before grinding into a smooth paste along with coconut milk.
  3. Heat 2tbsp oil to a saute pan; add the onions and cook until slightly browned around the edges. Add the vegan sausages, if using, until they are nicely toasted.
  4. Next add the tamarind paste and the ground masala paste. Mix well and bring the mixture to a boil. Reduce to simmer and cook for 5 minutes.
  5. Add the beans along with 1 cup of water and salt. Bring the curry to a boil, reduce flame to simmer and cook for 12~15 minutes, for all the flavors to mingle. Garnish with chopped cilantro.
  6. Serve hot with rice or bread.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 39.

An InLinkz Link-up

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22 thoughts on “Goa — Feijoada (Vegan recipe)”

  1. I couldnt spot out the vegan sausages here, need to search for a homemade one, feijoada looks very filling and nutritious.

  2. oh, those are vegan sausages! Looking at the pictures I was wondering what those chunks were. Feijoada is such a filling and protein rich curry.

  3. Feijoada looks very inviting pavani 🙂 can take my eye off them , very tempting curry, lovely use of vegan sausages here 🙂

  4. That surely is a very interesting dish…Pavani dont worry even I cant swim but I enjoyed my trip to Goa…There is much more than the beaches…Food!..dear food:))

  5. Enjoyed your pictures Pavani..so lovely and the curry looks so good with that brown and nicely made masala..:)..I am yet to visit goa..so all your posts are making it so interesting!

  6. Between you and Valli I am sold to feijoada. Its new to me. I must make this awesome curry. Goa is not just for swimming Pavani let others swim you swim in food.

  7. Pavani, even before I say anything about your dish, i have to say that cute little cast iron pan totally bonked me out. that is so cute and I am in love with it. I have seen all the meatless meat ingredients but very scared to try them. I should try them sometime!

  8. Hi Pavani, Goan cuisine is truly special and this feijoada is one of my favorites, so thrilled you tried it. Your pictures are stunning.

  9. A nutritious dish. I have seen a kidney bean version in one of Sanjeev Kapoor’s books I guess.

  10. Wondering what those vegan sausages are? Will look out here. Dish looks fiery by the color! ! Love the spice that has gone into!! Cute castiron pan pavani!!!

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