Goan Cafreal Masala; An Authentic Spice Blend With Portugese Roots

When we think about Goa, all we can ponder about is its beaches, restaurants, local drinks and delicious Goan food.  A Goa trip with our best friends has been a dream of every Indian out there! Goa is a paradise which has a lot to offer when it comes to food. Goan cuisine is a unique and diverse cuisine that is known for its bold and spicy flavours, as well as its use of fresh seafood and coconut. The cuisine is heavily influenced by Portuguese cuisine, which was introduced to the region during the colonial period. The cuisine of Goa has a rich and diverse history that reflects the region's unique cultural heritage. The cuisine is a blend of Portuguese, Indian, and local Konkani influences, and has evolved over the centuries to become one of the most flavorful and unique cuisines in India. Goan cuisine also reflects the local Konkani influence, which can be seen in the use of coconut and a variety of spices and herbs. Coconut is a staple ingredient in Goan cuisine and is used in a variety of dishes, from curries to desserts. The cuisine also features a wide range of spices and herbs, such as cumin, coriander, turmeric, and chilli peppers, which are used to add flavour and depth to the dishes.

One of the most unique aspects of Goan cuisine is its use of seafood. Goa is located on the western coast of India and has a long coastline that stretches for over 100 kilometres. As a result, seafood has always been an important part of the local diet and has been incorporated into many of the region's traditional dishes. 

The exact origins of the Cafreal masala are not clear, but it is believed that it was influenced by African and Portuguese cooking styles. The blend typically includes a variety of spices and herbs, such as coriander, cumin, cinnamon, cloves, ginger, garlic, and green chilli peppers. These ingredients are ground together to form a paste that is used to marinate chicken before it is grilled or fried. Over time, the Cafreal masala became an important part of Goan cuisine, particularly in the preparation of chicken dishes. It is now widely used in restaurants and homes across the region and has become an iconic part of Goan food culture.

The Cafreal masala has also had a significant impact outside of Goa. As Goan cuisine has become increasingly popular around the world, the use of Cafreal masala in other dishes has become more common. Many chefs and home cooks now use the blend to add a unique and spicy flavour to a variety of dishes, from seafood to vegetarian curries. Today, the Cafreal masala continues to evolve and adapt to changing tastes and influences. New variations of the blend have emerged, with some including additional spices or herbs to create new and unique flavours. Despite these changes, however, the core ingredients and preparation techniques of the Cafreal masala have remained largely the same, reflecting the rich history and cultural heritage of Goa.

goan cafreal masala/ pinterest.com

What makes the Goan Cafreal masala special is its unique combination of spices and the way they are blended together. The blend has a spicy, tangy, and aromatic flavour that is distinct from other spice blends used in Indian cuisine. It is also known for its fresh and zesty taste, which is achieved through the use of fresh coriander leaves and green chilli peppers. The use of the Cafreal masala in Goan cuisine is also significant because it reflects the region's unique cultural heritage. Goa has a long history of Portuguese colonization and African influence, which has resulted in a blend of different culinary traditions. The Cafreal masala is believed to have originated from the African slaves who were brought to Goa by the Portuguese, and it has since become an important part of the local cuisine. The popularity of the Cafreal masala has also spread beyond Goa and is now used in restaurants and homes across India and around the world. Its versatility and unique flavour profile make it a popular ingredient in a variety of dishes, from chicken to seafood and vegetarian curries.

Ingredients

• 1 cup coriander leaves, washed and chopped
• 6-8 green chilli peppers, chopped
• 1 tbsp cumin seeds
• 1 tbsp black peppercorns
• 1 tbsp fennel seeds
• 1 tbsp turmeric powder
• 2 tbsp ginger-garlic paste
• 1 tbsp vinegar
• Salt, to taste

Method

• In a blender or food processor, combine the coriander leaves, green chilli peppers, cumin seeds, black peppercorns, fennel seeds, and turmeric powder. Blend the mixture until it becomes a fine paste.
• Add the ginger-garlic paste, vinegar, and salt to the mixture and blend again until all the ingredients are well combined and the mixture becomes smooth.
• Taste the mixture and adjust the seasoning as necessary.
• Store the Cafreal masala in an airtight container in the refrigerator for up to a week.