Cafreal
This is an old revision of this page, as edited by Rich Farmbrough (talk | contribs) at 11:58, 2 August 2019 (→top: Date formats). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
Cafreal is a spicy chicken preparation consumed widely in the Indian state of Goa. The preparation originated from the Portuguese colonies in the African continent.[1] It was introduced into the Goan cuisine by the Portuguese and the African soldiers serving under the Portuguese. The generic preparation involves green chillies, fresh coriander leaves, onion, garlic, ginger, cinnamon, pepper, chilli, mace, clove powder and lime juice or vinegar. Chicken Cafreal is always made from whole chicken legs, flavoured with the spices and herbs mentioned and then shallow fried. Chicken Cafreal is usually accompanied by potato wedges and lime wedges. It is a popular dish in the bars and taverns of the state.
References
Stews, braises and casseroles |
|
---|---|
Fried chicken |
|
Roast and barbecue |
|
Rice dishes | |
Pies and bread dishes | |
Salads | |
Chicken soup | |
Cuts and techniques | |
This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it. |