Canja de Goa (Goan soup) is a typical soup of theIndo-Portuguese cuisine ofGoa, Daman and Diu, which once formed part of thePortuguese India, and is inspired byPortuguesesoup.[1]
It is prepared withchicken,localsausage,onion,garlic,rice,water andsalt. All these ingredients are cooked together in asaucepan or in apressure cooker. Finally, extract ofchicken bones is added.[1]
According to tradition, inGoa, 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 ofport wine and six chickens, to be used in preparing thesoup, since this was considered a good food for mothers andconvalescents.[1]
It is consumed around 11 am, together with curry from the previous day, sweetmangochutney andsalted fish. Sometimes it is transported to the fields by children, in a vessel of clay, for their parents and older siblings working there.[1]
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