Retired Senior Citizen. Born in Kampala, Uganda, E. Africa, but have lived over 60 years in beautiful Goa. “MANGADA” the Goan mango jam is prepared from the Goan Musorat (Monseratte) mango. This is an age old recipe, handed down by generations of village RAANPINS (lady chefs) who made the mangada over a coal fire, in a huge brass pan. They used a big wooden ladle for stirring the mango pulp, till it reached the right consistency. The MANGADA has a unique flavor enhanced by adding a few cinnamon sticks. You will love it over bread or chapattis!

Magdalene Rodrigues, known by all as Maggie hails from the port town of Vasco. Every dish she cooks up calls for a second helping, with pickles being one of the many items she prepares to perfection. The subtle Goan lime pickle she prepares is a recipe that has been handed down through the generations and it is sure to leave you nostalgic with its lip smacking taste. Besides, being well known for her lime pickle, Maggie also makes Carrot pickle that is sure to leave you licking your fingers. Make your call to Maggie!

Alsane or Alsande (local cowpeas) Tonak (gravy) is one of the local bhajis that is popular in Goa. It’s a coconut based vegetarian gravy that is versatile as an accompaniment with bread or rice. One will find this delicious and nutritious legume on the menus on any local goan restaurants and also on the buffet table at occasions. This dish by Anu, is prepared using fresh ingredients while the addition of cashew nuts enhances its taste. Besides alsande tonak, Anu also takes preorders for typical Goan cuisine. Available over phone.

Cafreal Chicken is traced back to a dish, Frango a Cafrial (also called Galinha Piri) in Mozambique. The African slaves who served in the Portuguese army carried itsrecipe to the Goan shores and adapted to the local ingredients and spices. The dish got renamed as Cafreal Chicken (Cafreal coming from the Arabic word Kafir as the Africans were generally referred to by the Portuguese Generals). While many restaurants serve Cafreal, none can beat the taste of a home madeversion. Ethel, for whom, cooking is a passion and not her profession, takes pre-orders for other Goan-Portuguese cuisine on phone.

Serradurra (sawdust in Portuguese) is a cold dessert using heavy cream as its main base. There are variations to this dish but all of them top it up with crumbled biscuits or cookies, resembling sawdust, and hence the name. Fifis by Fionna Periera, also lists ‘Brownies’ as her speciality. Please glance at her Instagram page for other goodies she whips up. Available on phone too.

A traditional Goan cake, the Bath or Batika is made with coconut and semolina (rawa). Alvarinha, my mum would make this every Christmas without fail. Living out of Goa, this was an introduction to Goan delicacies. I would be so amazed that the same semolina that was used for savoury dishes, could also be used in a dessert. She eventually taught me her ways and now, together, we make Bath every Christmas. Check out my Instagram page or phone me.

Bebinca also known as bibik is a traditional Goan delicacy and a queen of desserts. It is derived from Indo-Portuguese cuisine enjoyed by all for all occasions. It is especially popular during Christmas and is available in Goa round the year due to tourist demand. Bebinca tastes best when its slightly warm and served with Ice cream.  Call me up for your orders.

Home made Rechado masala with home made vinegar by Philomena will bring you the authetic taste of Goan cuisine that require the use of rechado masala. Rechado masala is used as stuffing for fish, as well as a base masala for meat gravies. Philomena is available over the phone.

Chicken Xacuti (pronounced “sha-kooti”) is a classic dish from Goa that encompasses a rich array of spices resulting in a delicious dish with complex flavors. It relies on ground dried coconut to provide that yummy thick texture. The perfect chicken dish for a dinner party menu served with Goan bread or cooked rice. We also take party orders. Phone us for our menu.

We are a family run farm with cashew and coconut plantations and a fruit and spice orchard. We choose to use organic based fertilizers and manure on our land. We obtain our coconut oil from only well dried copra. The cashew season usually extends from February to April. The ripe fruit is collected, de-seeded, and the cashew apple crushed, to obtain pulp and juice. The slow, final trickle of clear juice is called “Neera”. It is deliciously sweet and tastes best chilled.  and is an experience not to be missed. We also make Kokum Syrup. For order, please whatsapp.

Food Business operator of La Festa La Festa is a home based food business that brings authentic, premium and quality Goan flavours to it’s valued customers. Dry fish Bombay duck pickle, Dry shrimps pickle, Dry Mackerel Para, Pork pickle and Beef pickle are our lipsmacking pickles. Our Guisado, Jeerem Meerem and Xacuti masalas will help easily cook up your favourite Goan dishes. A must try when in Goa is our” Docebaji” – a little known sweet delight, a combination of the humble wheat, coconut juice, sugar and ghee. This is made on pre order. Contact over instagram or phone.

Prepared in the traditional goan style using organic, natural nutrients, Elaine’s Vinegar is prepared by Elizabeth Pires. Vinegar is an integral ingredient in the preparation of non-vegetarian dishes and hence considered a treasure for use in food preparation.Its regular use will enrich the taste of your cooking and it will become a mainstay of your kitchen. Phone for your bottle of vinegar.