Goan Girl on all things Goan on Coconut and Goan Pyramid Jaggery
Shamika Andrade
shamikaandr...@gmail.com
It was August 15, 2013. I still remember the date. My sister
and her kids had just arrived for their summer break. India
commemorated 66 years of Independence and the Catholic Church
celebrated the feast of our Lady of Assumption.
At home, after early morning mass and a
multicultural flag hoisting event, we rejoiced like
every other veritable Goan family by making
patolleos (pronounced pathayo). If you are Goan
and you are reading this, then I'm sure your eyes
are glowing, your tummy rumbling and your mouth
salivating by now.
So for our annual patolleo-making ceremony this year, ladies
of all shapes, sizes and age groups gathered around the
dining table. This included my niece who is six years old to
her Pontimai who is 86.
You see, we had a very important mission at task... Goan rice
was soaked overnight and then ground into a fine paste with a
pinch of salt. It then had to be flattened onto turmeric
leaves and filled with juicy freshly scraped coconuts and
copious amounts of Goan jaggery. And then, this divine
creation is steamed. At this time, the men of my family of
all shapes, sizes and age groups, captivated by the aromas
finally venture into the kitchen.
You can add cardamom if you choose. We choose not to as we
like the raw taste of the Goanness -- Goan rice, Goan jaggery
and even coconuts from our trees in Goa. Substitute the
jaggery and the rice for anything non Goan and it's just not
the same.
It was a good day. That's all I remember. We all sat by the
table and laughed and talked as we filled ourselves with
fresh coconut and Goan jaggery caressed by rice, embraced by
turmeric leaves and steamed with love...
August came and went. So fast, just like this year.
So one rainy day in September when the clouds were grey and
heavy and the sky looked like it was going to fall, I decided
to surprise my grandparents with alle belle for tea.
Ah ha! Does the word alle belle make you hungry too?
Delicious, soft, melt-in-the-mouth... this sweet
Goan pancake is a favourite in most Goan
households. It is a favourite at mine. The only
tip I can give you is to get the pancake real thin
and fine, just like a dainty lace handkerchief.
The type of handkerchief a pretty damsel would drop
by mistake, so that a handsome prince picks it for
her and sniffs it for its perfume.
I digress, for cooking makes me creative and happy. Or is it
happy and creative....
Like patolleos, alle belle uses freshly scraped coconut and
Goan jaggery. You could even stuff the pancakes with coconut
and a squeeze of lime and a sprinkle of sugar. If you ask me
my preference, coconut jaggery alle belle wins hands down.
And since October has only just begun, I decided to make
vhonn. semi-solid, smooth, creamy and velvety, Vhonn is
almost like a traditional Goan rice kheer.
But do you know something? I'm out of Goan pyramid jaggery.
Now the thing is, I don't live in Goa. The shops here don't
sell Goan pyramid jaggery And I refuse to use an other
jaggery.
Definately not Manglorean jaggery! Just not the same. Never
the same!
Viva Goa,
Until my next,
Yours truly,
Goan Girl
