history of all these gian dishes.
1. history of goan pork vindaloo.
2. history of sorpotel
3. chicken cafreal
4. sorak
Answers
Explanation:
Sorpotel is a red meat curry that is wonderfully tangy and spicy at the same time. It is a dish of Portuguese origin, now cooked in the Konkan region of India - Goa, Mangalore and Maharasthra's East India Community. Goan Sorpotel is generally made using pork, but sometimes it also includes beef, mutton or chicken.
Explanation:
The word vindaloo is a garbled pronunciation of the popular Portuguese dish carne de vinha d'alhos (meat marinated in wine-vinegar and garlic), which made its way to India in the 15th century along with Portuguese explorers. ... In early British India cookbooks, vindaloo recipes remained close to the Goan original.
2 Sorpotel is the Goan nomenclature for the North-East Brazilian dish named Sarapatel. However, that's not where the dish is originally from. This dish is from the region of Alentejo in Portugal, in Western Europe. The Portugal colonizers carried forward this traditional meat curry to the countries they conquered.
3 Cafreal is a spicy chicken preparation consumed widely in the Indian state of Goa. The preparation originated from the Portuguese colonies in the African continent. It was introduced into the Goan cuisine by the Portuguese and the African soldiers serving under the Portuguese.
4 Sorak is the simple curry known to be made during the monsoon season in Goa, the reasons were discussed in our earlier post on Samarachi Kodi. Chop the tomato, onions and ginger and put a pan with some oil on the fire.