This past summer has been a busy one with our dear son visiting us and keeping me busy in the kitchen too. Bless him.While it’s sometimes a daunting task coming up with new recipes that whet his appetite,it keeps me on the look out for new interesting one’s like this Goa Sausage curry I made up for him and the hubs.It was absolutely wonderful having a houseful again. Now we did managed to get away on a family vacation to Goa, primarily also to beat the sweltering heat in Mumbai.It’s been a dry monsoon here with hardly any rains,besides Goa in the rains is magical indeed.
The quick escape to the land of beaches, sunshine and lush greenery did wonders for the soul and for the food obsessed traveller that I am.As any new journey kindles an excitement brought about by new cultures,cuisines and experiences. The Goan Hubs was thrilled to visit his own country as he often calls it.His family is originally from Goa,however moved away decades ago and now live in Mumbai.
Not that this was a first visit to Goa.There have been several quick trips to attend Family weddings, Baby showers,Weekend trip,and well yes even honeymooned in Goa two decades ago.Most often our trips turn out to be beach centric of course or perhaps lazy weekends at the resort we stay in. While I quite enjoy the “lying in the sun and watch the world go by”,I tend to get antsy by the second day.I’m an explorer at heart and love going down the road less travelled to discover something not so touristy and that revolves around food of course.The two places on my to do list were a trip to the Mapusa Market and Sahakari Spice farm in Ponda. Well I even managed to get the rest of the family interested in these trips and they turned out very worth a visit.
Mapusa Market: This place is abuzz with street vendors and established shops alike selling any and everything from fresh local produce, spices, meats and sausages,seafood to even readymade clothes,textiles and jewellery.This market captures the essence of Goa and is a riot of colour and a hustle bustle of activity. The vendors are at their colourful best ,travelling from neighbouring villages to sell their locally grown or manufactured wares, including spices of all kinds. Fresh fruits and vegetables are displayed in abundance. The market is well known for its jewellery, pottery, spice, and carpet shops. Many of the stalls in the bazaar are grouped by type of goods, with special areas for straw hats, Goan home-made chouriço and the like. Strings of Goan chouriço, spiced and marinated pork sausages, are sold here. Seedless tamrind , or amot as it is known locally, is also traded in great demand.Wandering around these winding lanes was a discovery indeed. I was even amazed at some places that sold wonderful fresh Goan bread known as Pao or Poee,which have a crusty exterior and a deliciously soft centre.Just perfect warm with butter slathered.I decided to take a dozen of these back home as they freeze well for later use.
Our bags were packed with these freshly baked Bread Buns,Dried Shrimp, Goan beans know as Fejao, Sol or also know as Kokum which is used in Goan fish curries spices like Teffla used in Mackerel curries and a bottle of Cashew Feni,to complete my Goan shopping experience. This visit was a treat indeed and perhaps as often said “The way to a man’s heart is through his stomach”,I knew my hubs would be ecstatic with Goan treats from my kitchen.
These Gorgeous fresh flowers that caught my fancy were a sight to behold.A trip to these fresh markets is a must.This market is open on all days except Sunday’s ,all though Friday’s are when they seem the busiest. Do put this down on your itinerary on the next visit to Goa.
Sahakari Spice Farm:
This lush acreage is spread over of 130 acres, 60 acres of this area is exclusively devoted to the cultivation of Spices, Fruits, Medicinal trees and Herbs.We toured these farms which was organised by means of guide who seemed well versed in her repertoire of various spices that grew here and even gave us some amazing tips on the health benefits on some of them. This farm has an abundance of Fresh pepper,Cinnamon,Vanilla beans,Cloves,Curry leaves among many more varieties.
Interesting Fact: It was quite surprising to learn that The Indian Teja Patta, is indeed the leaf of the Cassia tree (Common Cinnamon).
Health Benefits of Cinnamon:
- Cinnamon is loaded with antioxidants and has potent anti inflammatory properties.
- Helps in reduction of bad Cholesterol.
- Improves Insulin Resistance.
- Lowers Blood sugar levels
It is important to source the real Cinnamon as most often what is available is the Cassia bark that imitates Cinnamon.Some great information as explained by our lovely guide on tour of this spice farm.
We ended our tour at the spice farm with a delicious Goan fare at the restaurant which is located here.A fish Thali with finger licking Prawn Curry,Chicken Curry, Fried Surmai (King Fish) and an assortment of vegetables too.Hope I’ve tempted you to travel to Goa and discover this hidden gem.
Well a trip to Goa is not complete without the mandatory stock of Goa Pork Sausages.There are quite a variety available to choose from.Some branded ones like Costas, J0a0’s are readily available in the market stores or perhaps you may even like to buy some freshly strung one’s that the vendors sell in Mapusa.I picked up an assortment as they stay well refrigerated. So if asked what’s for dinner? GPS aka Goan Pork Sausage was my answer the other night,which instantly lit my the hub’s face and the son quite enjoyed this too.
Recipe for Goa Pork Sausages:
- 1 Packet Goa Pork Sausages( Meat removed from the casing)
- 2 Medium Onions (sliced finely)
- 1/2 teaspoon Oil
- 1 teaspoon ginger-garlic paste
- 1-2 Green chilies (slit lengthwise)
- 2 Small Potatoes (Cubed and Boiled)
- Salt to taste
- Chopped Coriander for garnish
- 1 teaspoon Tomato Paste
- Remove the sausage meat from its casing.
- Now heat a pan and add some oil to it and fry the onions till medium brown.
- Next add in the green chilies and ginger-garlic paste and fry for a few minutes.
- Now add in the sausage meat and fry well.
- Stir in the tomato paste and add water enough to cover the mixture.
- Let this simmer for a good 30-40 minutes so as to cook the meat well.
- Once reduced add in the boiled potatoes and garnish with chopped coriander.
- Remove any excess oil that may come up during cooking the sausage.
- Serve with Pao or any bread.