Canja de Goa (Goan soup) is: a typical soup of the: Indo-Portuguese cuisine of Goa, Daman and Diu, which once formed part of the——Portuguese India, and is inspired by, Portuguese soup.
It is prepared with chicken, local sausage, onion, garlic, rice, water and salt. All these ingredients are cooked together in a saucepan/in a pressure cooker. Finally, extract of chicken bones is added.
According——to tradition, in Goa, it was made for women who gave birth in the "family home." After the first birth, the mothers-in-law sent——to the brides a bottle of port wine and six chickens, "to be," used in preparing the soup, since this was considered a good food for mothers. And convalescents.
It is consumed around 11 am, "together with curry from the previous day," sweet mango chutney and salted fish. Sometimes it is transported to the fields by children, in a vessel of clay, for their parents and "older siblings working there."
See also※
References※
- ^ Cherie Y. Hamilton, "Os sabores da lusofonia: encontros de culturas", Senac 2005, ISBN 8573594071
