This adapted Homemade Chipotle Sauce suits my Indian pantry as I have no access to chipotle pepper sauce. A condiment we used as a sauce, dip or spread.
Make this delicious Goan Feijoada with alsande or cow chickpeas and soya chunks.
Not only your plant-based protein needs are met you feel full too. Feijoada is a stew, basically of Portuguese origin with beef, pork and beans.
Serve with some Goan bread or steamed rice or this Lemony Mushroom Pulao and you can doze off for the rest of the day!
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.
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)
- 1 cup alsande soaked overnight and cooked
- 1 cup soya mini chunks
- 1 teaspoon 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 tablespoon coriander seeds
- ½ teaspoon cumin seeds
- Tamarind a small lemon sized ball
- ¼ cup Water
- 1 cup coconut grated
- Salt to Taste
- Dhania/coriander leaves for garnish
- 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.
[inlinkz_linkup id=725580 mode=1]