Goan food uses a lot of coconut. why do you think this is so
Answers
Coconuts grow in abundance all over Goa, making it a very popular ingredient in Goan cuisine. The sap of the plant is used to prepare coconut vinegar, or vinagre, as well as feni, a type of alcohol—both of which are obtained through fermentation and used extensively in Goan cuisine.
Answer:
Goan cuisine consists of regional foods popular in Goa, an Indian state located along India's west coast on the shore of the Arabian Sea. Rice, seafood, coconut, vegetables, meat, pork and local spices are some of the main ingredients in Goan cuisine. The area is located in a tropical climate, which means that spices and flavors are intense. Use of kokum is another distinct feature. Goan food is considered incomplete without fish.
The cuisine of Goa originated from its Hindu Saraswat cuisine roots, and was influenced by the 451 years of Portuguese colonisation and the century of Muslim rule that preceded the Portuguese.[1] Many Catholic dishes are either similar to or variants of their Portuguese counterparts in both naming or their use of ingredients.