The Indian state of Goa is one of the most interesting regions in India. Goa is an area that was under Portuguese rule in the 1500s. As a result, the Goan region is a mixture of Portuguese and Goan influences. These Portuguese influences can be seen in the Goan culture and cuisine.

For instance, Vindaloo is a curry dish with a meat (like lamb, goat or pork), red chili peppers, wine and garlic. Over the years there have been many varieties of Vindaloo. In some regions of India instead of the wine and garlic, vinegar is used as a substitute. In some cases, potatoes are added to the dish as well. Here is a video of one way to make vindaloo:

Prawn Balchão is a spicy prawn dish. A dried shrimp paste called galmbo is used to make this dish. In addition to the shrimp paste, fresh prawns are cleaned and thrown in, along with some chopped onions, chili peppers, tomatoes, garlic, ginger, vegetable oil, cumin seeds, vinegar, cloves, sugar, salt, peppercorn, curry leaves, cloves and some cinnamon.

Sannas is a type of coconut bread that is white colored, soft and spongy. Sannas is formed from steaming a batter of rice and sugar. Some salt is also added to taste. First wash and drain the rice. Then soak the rice overnight. Lastly prepare a batter of salt, sugar and a sap of coconut palm. However, the sap is optional. Then heat the batter and voila, you have sannas!

Sarapatel is a thick stew-like dish made of pork or lamb organs. The organs include but are not limited to the animal’s tongue, heart, kidney and liver. Before the stew is made, the organs are cleaned and sautéed. Then the organs are added to vinegar, green chili peppers, vegetable oil, onions, water, cumin seed, and peppercorn.