Sometimes people cross your life’s path and leave one hell of a print…
That’s Helene…or Masala Herb but today she’s The Fusion Foodie!
Why Fusion Foodie?
Helene casually melts her European background, and cuisine into her Indian life making it seem so magical!
She is one unique friend I met through twitter!
I’m so glad our paths have crossed, sharing and enriching each other’s lives.
Thank you Helene for accepting my invitation to write a guest post on my blog!
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Hello everybody, I am happy and excited to guest post here today on Arwa’s wonderful food blog –
La Mere Culinaire. I remember coming across Arwa’s blog through Twitter, since that I have been following her food style avidly.
We have a bunch of interests in common too, the main being food (of course!) and another Surreal Art. No wonder we became friends quickly!
What I adored was to see the world through her eyes, to experience her rich heritage and food flavours through her blog. I have always been curious and needed to broaden my knowledge in this amazing cuisine. I am looking forward to learn more wisdom from my dear friend Arwa and to continue to share my passion for food with her in the future.
Thank you for asking me to guest post on your blog here today, it is an honour!
Maybe I should introduce myself first… I am Helene, originally from Austria/France, currently living with my husband in Goa / India. I graduated in Hotel management back in my country and travelled a bit around world.
The first time i tried an Indian dish, I was shocked by the spice bomb involved in the cooking, in fact I didn’t like it back then. With time I was taught differently and I rediscovered the intense flavours and brilliant cooking techniques of the Indian cuisine.
Especially the food from the Coastal state Goa, was meant to cross my way in life.
Goa was a Portuguese Colony for 500 years, which is till now clearly visible in the states lifestyle and in the local’s traditions. The 1960s promised the arrival of the Hippies who rediscovered the beautiful shores of the coast. Their lifestyle had a great influence to the development, many travelers started to flood the coastal Paradise and soon Goa became a melting pot of cultures.
It is fascinating to see that there is one place in the world where people from different countries and believe can live in peace together. I learned so much being here; actually every day holds a drop of wisdom ready for me, which is a gift in itself!
My husband loves to teach me new food dishes with which he grew up. All the Goan savoury specialities and the exceptional sweet treats, won over my heart and soon enough I realised that I couldn’t possibly live my life without all that.
For today’s occasion I thought of sharing with you a very traditional recipe from Goa/India, my husband’s family’s Galinha Cafreal recipe, which is a spicy Chicken dish. The Portuguese introduced it to the Goan cuisine, while it actually originated in the African Portuguese colonies. The Goans evolved it to how it is prepared nowadays. Quickly it gained popularity, so it is a very common dish in Goa. If you intend to visit the state, i recommend that you try Galinha Cafreal in one of the local restaurants. In case you won’t pass Goa so soon or if you d like it sooner than that, then I have a great recipe for you here which is easy to follow and perfect for anybody who likes it a little bit pungent. This recipe absolutely represents the spirit of goa, the unique character of a special place in my heart. You will understand better what I mean with a bite of this rich, smooth, addicting Galinha Cafreal! 
Galinha Cafreal – Serves 2
For the Paste:
½ big Onion – chopped
1 Tbs Ginger Garlic Paste
2 Green Chillies
½ Tsp Coriander Seeds
1 bunch fresh Coriander leaves – chopped
½ Tsp Coriander Seeds
½ Tsp Garam Masala
1 Tbs Lemon juice
Pinch Salt and Pepper
2Tbs Olive Oil
400 g Boneless Chicken
1 ½ big Onion – halfed, sliced (1/2 for the chicken, 1 for the Potato side dish)
1 medium Potatoes – halfed, sliced
1-2 Tomatoes – halfed sliced
1 Tbs Olive Oil
Start by blending all the paste ingredients fine and smooth and keep aside.
Rinse, clean and cut the Boneless chicken into bite size strips.
Massage the paste into the chicken and keep it marinated for 1 hour minimum. (The longer you keep it marinated the better, I usually keep it for some hours for the best result)
Once the Chicken marinated long enough, take out a pan heat the oil, fry half of the Onion until translucent on low heat.
Now add in the chicken with the marinade and cook the meat on both sides evenly, turning and stirring every now and then so that nothing sticks on. Cook for 15 minutes, till the chicken is cooked but not too dry.
Mean while, rinse and cut 1 Onion, Potatoes and Tomatoes as mentioned above.
In another pan on low heat, fry the Onion and then add the Potato slices till slightly crispy. Add the Tomato slices at the end and fry them 2-3 minutes with the whole Potato mix till cooked.
Serve the chicken and Potato side hot and enjoy! =)
Note that I used Boneless chicken instead of chicken with bones. The traditional recipe calls for the later one, so feel free to use normal chicken instead of the boneless variation.
Comments on this post
[...] guest posting over at Arwas Blog – La Mère Culinaire, and that’s where you can find my Galinha Cafreal recipe! If you dont know Arwas passionate Emirati food blog yet, then you better do it soon, because your [...]
18. April - 11:06 AMI’m so pleased to meet you Arwa. Any friend of Helene’s is a pal of mine for sure. Isn’t she great?
This Galinha Cafreal sounds so exotic for spicy chicken. I love the name. I won’t be passing by Goa anytime soon so I must make this soon for my friends. We’ll eat it in your honor!
18. April - 12:17 PMThat is so sweet of you Maureen!
Helene is a gem!
I was thinking the same! My husband has been at work since Sunday and will only come back on Saturday night so i’m thinking of making it for dinner on Sunday.
Thanks for passing by!
18. April - 12:48 PMIt sounds just delicious and I would love to try this. I never seem to be able to find green chilis here at the north pole, any suggestions? And I have everything already except for the ginger paste…should i make that homemade, a mixture of garlic and ginger? So glad to have met you through Helene. I really enjoyed reading about your camping trip too, I was thinking, I want to go!
18. April - 2:24 PMThanks Jenn! I’m really glad you came across my blog!
Wow the north pole!
You can make the ginger paste by pressing it in a garlic press.
You really would have loved the camping trip! Basking in the sun… Cooking on fire!
18. April - 2:57 PMLovely post – I’m going to make this this weekend. Glad to have found your blog via Helene’s.
18. April - 4:01 PMThanks for passing by Liz!
18. April - 5:27 PMArwa thank you for allowing me to guestpost here today (told you I was excited)!
Maureen. I know you will like Arwa as a person.
thank you for your lovely sweet comment, I feel honored!
Jenn, thanks for passing by! You can make your homemade ginger garlic paste. I mix and blend 1/3 Ginger with 2/3 Garlic for any required total amount. This paste is a must have in the Goan and in some of the other indian cuisines. Its a very useful paste for marinating any meats, but especialy beef. The ginger is a natural tenderizer and with the garlic it will give the meat great flavoures.
Hi Liz, I am glad you enjoyed it. =) Let me know how you liked the recipe, please!
18. April - 7:16 PMHelene the pleasure is definately all mine!
We also use ginger paste quite a lot in specific dishes in the Emirati cuisine!
18. April - 9:40 PMI’m so happy to see Helene guest blogging here and to be introduced to your beautiful blog, Arwa. I’m new to your blog but now happily subscribed so I can keep up…
I’ve never Galinha Cafreal but it’s a marvelous mix of flavors and spices and would be great change-up on plain old chicken
18. April - 10:55 PMYou are truly a Fusion Foodie, Helene! Great guest post…I’d love this flavorful dish!
Arwa, so nice to visit your lovely blog!!!
19. April - 1:01 AMyey to fusion foodieness
! this sounds wonderfully exotic and comforting at the same time, next time we have something to celebrate here, i’ll give it a try!
19. April - 4:32 PMThank you all for your kind words! =)
Arwa I didnt know that with the ginger garlic paste. again I have learned something from u!
19. April - 5:34 PMA scrumptious dish! I really love all those spices and especially garam massala. Great guest post.
cheers,
Rosa
19. April - 10:45 PMYou are right, Helene is such a wonderful person to get to know, love her and her blog
So nice to meet you Arwa,you have a fabulous space here. Wonderful recipe Helene,loved the spice combination here
19. April - 10:51 PMHi Arwa,
20. April - 6:15 AMSo nice to meet you. I love this dish Helene. Looks so flavorful and best of all is so easy to make. Will try this out soon. Thanks for the recipe.
Hi Helene, and Hi Arwa! I came here from Helene’s site. So nice to meet you Arwa. I enjoyed reading this post Helene, and it’s nice way to introduce Goan recipe. I didn’t know details about history in Goa and it was fun to learn. I really wish to visit Goa one day, and visit you! I know you have so many delicious dishes to cook and eat together.
Thank you for having Helene, Arwa!
20. April - 10:40 AMThank you all for your kindness & for passing by! Much appreciated!
21. April - 11:16 AMHI Arwa..
1. May - 6:48 PMThank you for the delicious and yummiest dish
I tried it yesterday it was lovely.
Thanks! That’s so sweet of you to post a comment!
This Recipe is made by my friend who lives in India!
2. May - 4:55 PMThank you Um Ahmed ! I am so happy u enjoyed it! =))
(Arwa u have sweet friends
)
2. May - 8:02 PM