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Feijoada is a stew, basically of Portuguese origin with beef, pork and beans.
But I made this delicious Goan Feijoada with alsande or cow chickpeas and soya chunks. This takes care of your protein needs and fills you up to.
Serve with some Goan bread or steamed rice and you can doze off for the rest of the day!
Goan Feijoada Alsande and Soya Chunks
Before that some background the name feijão is Portuguese for beans. Feijoada is common in Macau, Angola, Cape Verde, Mozambique, and Goa. In Brazil, it is also considered a national dish.
The Portuguese ruled over Goa for ages and their influence in all spheres of life can be seen in Goa. Some of the favourite Goan recipes have Portuguese origin check out Cauliflower Cafreal, Cal de Verde, C for Chana-Cho Ros Goan Style Peas Bhaji, Paneer Rechad, Caldin ~A Goan Catholic Veggie. Adding meat to vegetables is a Roman tradition and now is the source of many national and regional dishes of today’s Europe.
Legend has it that the Feijoada was cooked by slaves. Black beans and leftover pork like pig feet, ears, tail; etc given to the slaves was used to make this dish.
Having said this recipe varies slightly from one country to another. You may use black beans as used in Brazil or pinto beans, rajma or like me prefer to use alsande which we Goans store every summer to tide over the rainy season when fresh vegetables and fish are scarce.
Goan Feijoada Alsande and Soya Chunks
The main ingredients alsande, soya chunks, fresh coconut, cloves, pepper, coriander seeds, cumin and red chillies.
The alsande that I have tried in the past Alsande cho Tonak, Alsande Usal. The beans are also relished boiled Alande or Cow Peas. The leaves too can be eaten as a vegetable Simple Chawali chi Pale Bhaji or Stir fry with Cowpea leaves
I have adapted Goan Feijoada the recipe from here.
Goan Feijoada Alsande and Soya Chunks (Vegetarian)
Ingredients
- 1 cup alsande soaked overnight and cooked
- 1 cup soya mini chunks
- 1 tsp Oil
- 2 Onion chopped
- 4-5 Red chillies adjust as per taste
- 6 cloves garlic crushed
- 5 laung/cloves
- 10 kali miri/ pepper corns
- ½ tbsp coriander seeds
- ½ tsp cumin seeds
- Tamarind a small lemon sized ball
- 1/4 cup Water
- 1 cup coconut grated
- Salt to Taste
- Dhania/coriander leaves for garnish
Instructions
- In a kadhai/wok dry roast the red chillies, coriander seeds, cumin seeds, peppercorns, and laung/cloves on low flame until fragrant and a couple of shades darker.
- Transfer the ingredients to a mixer/grinder.
- In the same kadhai/wok roast dry-roast the garlic until golden-brown spots appear. Add to the mixer/grinder.
- Roast the grated coconut over low heat, stir constantly until lightly roasted and golden.
- Add to the mixer/grinder and blend the masala until you get a smooth paste with water as needed.
- Add 3 cups water add a pinch salt and soya chunks and bring to boil for 5 minutes. Then drain and squeeze out the water. Set aside.
- Add oil to kadhai/wok and sauté the chopped onions stirring them frequently till golden.
- Add the boiled soya chunks and sauté for 2-3 minutes.
- Add the beans, tamarind paste and the ground masala paste. Mix well and let the mixture cook.
- Add water as needed and add salt to taste.
- Let the curry boil then simmer on low flame for about 15-20 minutes.
- Garnish with coriander leaves, and serve hot with some rice or bread.
Day 12
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80
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Vaishali says
Wow ! This one is a overload of Protein ! A non vegetarian dish has been beautifully converted into a vegetarian one which in itself is an art . Great pick .
Gayathri Kumar says
OMG! Archana, that bowl of Goan feijoada with the bread looks super inviting..
Srivalli Jetti says
Oh yes I enjoyed this so much when I had made it..so delicious!
Kalyani says
goans use a lot of alasande is it ?? I made the Tonak from ur blog and liked it , but the pics were disappointing ! will make it again 🙂
Sapana says
The Goa alsande and soy chunks look very inviting with that bread.
Srividhya Gopalakrishnan says
I fell in love with Goan cuisine. I made tonak for this BM and will be posting it soon. Love use of tamarind and coconut. Great share. Will try this too.
Srividhya Gopalakrishnan says
Hope my previous comment came in
Nalini says
Very nice curry and you made a non veg curry to vegetarian version.Sounds inviting.
Sowmya says
That looks so appetising Archana. Bookmarking this to try asap!
Priya Suresh says
Vegetarian version of Goan feijoada looks absolutely nutritious, and love the way the addition of soya chunks, excellent dish Archana.
Srividhya Gopalakrishnan says
I am posting tonak next week. Love goan cuisine and I am going to try this for sure. Great share.
Anlet Prince - Annslittlecorner says
Protein rich. Definitely we can rest for the day.
Sharmila Kingsly says
Goan food at its best.. Looks so creamy with those soys chunks!!
Sharmila Kingsly says
Goan food at its best.. Love those creamy soya chunks in it 🙂
Rajani says
Good to see your take on the classic dish. Beans and soya will definitely make this a very filling dish, right?
Mayuri Patel says
Beans and soya definitely make the dish very protein rich. Its though your blog that I’m learning so much about Goan cuisine. Thanks.
ruchi indu says
Beans and soya… very protein rich
PJ says
I have made another vegetarian version of this dish but this looks even more tempting!