Canja de Goa (Goan soup) is a typical soup of the Indo-Portuguese cuisine of Goa, Daman and Diu, which once formed part of the Portuguese India, and is inspired by Portuguese soup.[1]
It is prepared with chicken, local sausage, onion, garlic, rice, water and salt. All these ingredients are cooked together in a saucepan or in a pressure cooker. Finally, extract of chicken bones is added.[1]
According to tradition, in Goa, it was made for women who gave birth in the family home. After the first birth, the mothers-in-law sent to the brides a bottle of port wine and six chickens, to be used in preparing the soup, since this was considered a good food for mothers and convalescents.[1]
It is consumed around 11 am, together with curry from the previous day, sweet mango chutney and salted fish. Sometimes it is transported to the fields by children, in a vessel of clay, for their parents and older siblings working there.[1]
See also
edit
References
edit
 | This soup-related article is a stub. You can help Wikipedia by expanding it. |