Bebinca Goan goodness in every layer

Katia Goes

Folklore and legends are the keepers of our past, carrying wisdom and stories that shape our understanding of today. After all, how else are we to understand the customs, beliefs, and traditions woven into the names, places, flavours and recipes that we cherish and hold dear? In this spirit, let us learn the origin story of one of Goa’s most beloved delicacies: Bebinca.

The tale began in the cloistered convent of Santa Monica in Old Goa, where the bebinca is believed to have originated. Back then, the nuns at the convent were said to have been using egg whites to starch their habits, leaving the yolks to go to waste.This continued for a while until, according to Portuguese poems written by the nuns, a nun named Bebiana noticed the waste of egg yolks and decided to find a solution.

With a plan in mind and a recipe in hand, she began experimenting with the yolks, following a few steps—and lo and behold—the first seven-layered bebinca was born.An instant hit among the others, this delicious dessert went on to be known as ‘Bebinca’ in honour of Sister Bebiana.

Some narrations suggest that the seven layers of bebinca represent the seven hills of Portugal, while others believe they symbolise the seven sorrows of the Virgin Mary. Over time, however, this rich traditional dessert has become a staple of Goan cuisine, and continues to tantalise taste buds and leave people coming back for more.So, the next time you indulge in a mouthwatering slice of bebinca, make sure to remember this intriguing piece of history and give a nod of gratitude to the resourceful Sister Bebiana, who turned waste into a beloved, iconic treat that is loved and relished by all.