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!
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.