14 September, 2017
Goan Feijoada Alsande and Soya Chunks (Vegetarian)
Feijoada is a stew, basically of Portuguese origin with beef, pork and beans. But I made this delicious Goan Feijoada with alsande or cow chick peas 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!
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.