Cafreal

Cafreal is a popular Goan dish with Portuguese origins. It is a spicy chicken preparation, often served with bread or rice. The dish is known for its distinctive green color, which comes from the use of fresh coriander leaves in its marinade.

History

Cafreal originated in the African colonies of the Portuguese, specifically in Mozambique. The dish was brought to Goa by the Portuguese colonists, where it was adapted to local tastes and ingredients. The name 'Cafreal' is thought to be derived from the Portuguese term 'cafre', which was used to refer to the African slaves in the Portuguese colonies.

Preparation

The primary ingredient in Cafreal is chicken, which is marinated in a paste made from fresh coriander leaves, green chillies, garlic, ginger, cinnamon, and lime juice. The chicken is then grilled or fried until it is crispy on the outside and tender on the inside. Cafreal is typically served with bread or rice, and is often accompanied by a side salad or a slice of lime.

Variations

While chicken is the most common meat used in Cafreal, the dish can also be prepared with fish or other meats. Some versions of the dish also include additional ingredients such as potatoes or vegetables.

Cultural Significance

Cafreal is a staple of Goan cuisine and is often served at festive occasions and celebrations. The dish is also popular in other parts of India, particularly in the coastal regions where Portuguese influence is strong.

See Also

• Goan cuisine
• Portuguese cuisine
• Mozambican cuisine

This Goa-related article is a stub.