While most of India was ruled by the British until 1947, Goa was a Portuguese colony for about 450 years and gained independence only in the year 1963. The Portuguese brought with them their food, and culinary habits too, including the love for cured meat. Cured meats, cold cuts, sausages, etc is something you associate with a typical European brunch, and you are not entirely wrong, as there is no ‘Indian’ equivalent of the same. However, the Goan Catholics do like to relish their ‘choris’ which can be called the Goan cousin of the Chorizos.
The Choris are typically made from pork that is marinated in a mixture of vinegar, red chilies, and spices such as garlic, ginger, cumin, turmeric, cloves, pepper, and cinnamon and then stuffed into casings. The choris can be raw (wet), smoked or cured through salting and air-drying. These sausages are enjoyed with Goan-Portuguese-style breads or onions and are a popular breakfast. You can cut them up and cook it with pulao and you have your famous Goan sausage pulao. But have you ever tried mixing it with Hummus?
Hummus, for the uninitiated is a popular middle-eastern dip that is made by blending chickpeas, sesame seeds, olive oil and lemon juice. This thick and savoury dip goes with all kinds of breads and kebaps. Maai, a new restaurant in Assagao, Goa that is housed in an attractive Portuguese-inspired bungalow tried mixing the best of both worlds and the result is just all things delicious. Chef, Balaji Srinivasan of Maai, also shared his recipe with us. Here’s how you can recreate the delish goodness at home.
Chef Signature Chorizo Hummus
Ingredients:-
- Edamame beans 200 gms
- Garlic 5 gms
- Tahini 5 gms
- Salt 2 gms
- Olive oil 30 ml
- Chorizo 50 gms
- Chopped onions 10 gms
- Chopped bell pepper 15 gms
Method:
1. Assemble all the ingredients except the olive oil in a Mixer grinder
2. Add small bits of the oil while grinding
3. Grind to a smooth paste
4. Chop the choris fine
5. Chop the onions and peppers fine
6. Add very little oil to a pan add the onions and peppers and saute
7. Add the choris and allow the fat to sweat
8. Remove any extra fat if required
9. Portion the Edamame in a bowl
10. Top with the choris mixture
11. Serve with Goan poi