Cashew is a great fruit for Goans. As one walks down in Goan villages, which are yet not touched by developers, this juiciest cashew apple dangles on its tree and welcomes the traveller with its colourful smile.
The extraction from its juicy fruit is extremely useful. Many use a few drops of the ‘caju feni’ in pork dishes to enhance their tastes. It is also used to preserve dishes like Sorpotel, Vindalho, as in the good old days; there were no fridges to maintain its freshness.
Locals claim, that ‘Caju Feni’, clears one’s respiratory system. Therefore, it is still customary to burn it on a saucer with a little sugar and then drink the dense liquid to combat common cold, cough, flue, tooth problems, gum trouble, swelling and some types of mouth ulcers. It helps in cleansing the body and inducing proper bowel movement — and other stomach related problems as diarrhoea and dysentery. Even today, if six-month-old child falls sick, many dip their finger in ‘Feni’ and put in the child’s mouth, rather than giving the child antibiotics. ‘Feni’ has antiseptic properties which help in curing wounds and cuts. ‘Feni’ is a family cure which is passed down to generations.
Village taverns, most of which have now been converted into bars, is a hangout joint, where men pop in for a ‘choti si asha’ of ‘chota sa, cazu-cupa’ where hoe-workers (forea munis), visit corner taverns three times a day with fine feelings. Once, when the sun peeps from the mountain tops; it is taken for energy to bear the day’s hard work. Then, when the sun comes over head, it is taken as an appetising tonic because with it their appetising system starts to work; and again when the sun goes down the horizon to take ‘suseg’ (rest); they come for a drop of ‘Caju Feni’ to ease their tired limbs after their hard day’s work.
Locals consider the tavern as their second home, where men sit in the company of assorted bottles of local liquor. The service in tavern is either by ‘titiu’ (uncle) or ‘timai’ (aunty). Therefore, when visiting a pub, tourists should know that they are effecting, an entry into a house where warm friendship can develop by meeting its inmates. ‘Cashew Soro, jivak boro’ when consumed in moderation; ‘Cashew Soro, jivak vait’ when consumed in excess.
Tourist comes here, for sightseeing; but going to places of interest for tourists in Goa is never complete without a visit to a village tavern — the drinking hole. If one avoids the Goan churches of Old Goa, the temples of Mangeshi-Mardol and mosques of Goa, one may miss a little historical evidence of “amchem bangarachem Goem” (Golden Goa); but to go without a visit to the village Tavern, is to miss the socially refined Goans, whose tastes are modest and pleasures few.
‘Feni’ is thrice distilled liquor which is obtained from cashew fruit. It is mostly made using traditional methods of distilling. Goa has a rich tradition in harvesting and distilling it into ‘urrack’ and ‘feni’. Goa has successfully managed to retain its vintage charm through its local customs and food. It is the heritage drink for Goans.
