From the captivating sway of the coconut palms to the prominent role coconut plays in enhancing the flavors of traditional dishes like the aromatic Xacuti, Goa's deep-rooted connection with this versatile fruit has endured for generations and continues to strengthen over time. Its multifaceted utility is evident in the diverse forms it takes, including fresh, grated, dried, milk, and oil.
A staple in Goan curries, coconut milk provides a creamy base, particularly in seafood dishes like Xitt Codi (fish curry) and Sannas (sweet, fluffy rice cakes) served with curries. It also gives a rich, mild sweetness to many vegetarian curries. Freshly grated coconut is used as a garnish in many Goan dishes, adding texture and enhancing flavor. It’s often sprinkled over rice, fish, or vegetable dishes. It is also an essential ingredient in many Goan sweets such as Khole and Patolleo (a rice dumpling stuffed with grated coconut and jaggery, generally wrapped in a turmeric leaf).
Traditionally, coconuts were grated using a ‘kantonnem’, an iron grater affixed to a wooden stool or occasionally an old, worn plough share, where the individual performing the grating would sit while executing the task. In contemporary times, the process of grating coconuts has been significantly simplified, as the traditional low ‘kantonnem’ has been adapted and elevated onto higher stools, enhancing comfort during use. Furthermore, electric coconut graters are now accessible, and to add convenience, pre-grated coconut is readily available in the marketplace.
“Traditionally, in Goan cooking, coconut oil was used for frying, tempering, or as a cooking medium. It imparts a unique aroma and flavor to the food. ‘Vindaloo, a popular spicy Goan pork recipe, gets a whole new flavor when prepared using Coconut oil, and we make it that way till date,” says Antoneta Carvalho from Colva.
‘Fish curry, Xacutti, Caldinho, Bebinca, Batica, Dhodhol, Vônn, Sanna, Laddus and Barfi, reminds people of the coconut, grown in our tropical coastal Goa, which is an integral part of Goan cuisine, imparting a distinct flavor and texture to Goan food, thus offering a delicious culinary experience to those visiting the state. I cannot forget gulping down my throat, a glass full of refreshing tender coconut water on a hot sunny day,” says Chef Moses from Panjim.