Goa is well-known for many reasons, one of which is its delectable cuisine. But is rice, curry, and fish, or vindalho and cafreal, all we have to offer? While these may be some of the more popular dishes there is a whole array of more seasonal and locally revered cuisine. However, getting your hands on these gastronomical, rustic delights may require you to delve a little deeper into the heart of the state. 

Chef Sandip Madkaikar, Assistant Professor of Food Production at V. M. Salgaocar Institute of International Hospitality Education (VMSIIHE) is making it easier by sharing two very local and timeless recipes – ‘Conge Soup’ and ‘Tere ani Sungtache Tonak’ . Two perfect Goan meals, often accompanied with the local ‘poie’ or some steamed rice.

Conge (Snails/Escargots) are a seasonal delicacy, found at the beginning of the monsoon season in fields across Goa. Available only during the brief rainy season, these are usually cooked as a sukhe (dry) masala or in a xacuti (gravy) style. The snails (conge) are handpicked from paddy fields which are flooded with muddy water. Conge being a rich source of lean protein, containing vitamin A and other nutrients are good for the immune system. They make the  slightly muddy hands all worth it.

When it comes to Tere ani Sungtache Tonak, prawns (shrimps) are one of the supreme favourites when it comes to seafood in Goa. They are also one of the main ingredients of the dish along with tere (colocasia leaves), another monsoon specific ingredient. Gathering and cooking these leafy vegetables is a tradition that has been followed from the good old days. The benefits of naturally grown vegetables are that they are free from insecticides and pesticides making them a 100% organic alternative to other leafy vegetables found in the market.

Recipe 01 – Goan Conge Soup

(Fresh water snails or conge cooked in a broth)

Ingredients                                              Quantity

Conge (freshwater snails/escargots)    50 nos

Coconut oil                                                  60 ml

Vinegar                                                         60 ml

Garlic                                                             30 gms

Ginger                                                           30 gms

Green chilly                                                 30 gms

Coriander leaves                                        50 gms

Onion                                                            100 gms

Cabbage                                                       100 gms

Tomatoes                                                     100 gms

Lime                                                              2 nos

Salt                                                                15 gms

Black pepper                                                5 gms

Method of Preparation

To prepare the Conge :

• Wash and clean the conge.
• Heat some oil in a pan, add the conge and immediately add vinegar, cove and allow to cook for 3 minutes.
• Put off the flame and allow the shells to cool down
• Using a toothpick, extract the flesh from the shell.
• Discard the tail and reserve the head for making the soup. The tail end contains a lot of soil and is gritty to eat.
• Wash the conge meat and reserve for further use.

To prepare the soup:

• Heat the remaining oil in a pan and add coarsely ground Garlic, Ginger, Coriander stems and Green chilly.
• Add finely chopped Onions, Cabbage and tomatoes along with the Conge.
• Saute for 3 minutes add salt, pepper and add 2.5 liters of water.
• Allow the soup to boil for 30 minutes and remove the scum rising to the surface.
• To finish, add lime juice and finely chopped coriander leaves.
• Serve piping

Recipe 02 – Tere Ani Sungtache Tonak

(Colocassia leaves cooked with prawns in a coconut masala)

Ingredients                               Quantity

Tere (colocassia leaves)             500 gms

Prawns                                          150 gms

Coconut oil                                   100 ml

Onion                                             75 gms

Green chillies                               5 gms

Garlic                                        45 gms

Ginger                                       30 gms

Coconut fresh grated            100 gms

Turmeric powder                   5 gms

Red chilli powder                   5 gms

Xacuti masala powder           30 gms

Kokum                                       25 gms

Chana dal                                50 gms

Jackfruit seeds                       100 gms

Salt                                           15 gms

Fresh coriander                      30 gms

Method of Preparation

To prepare the coconut masala paste:

• Heat half of the coconut oil in a kadhai.
• Add some slit green chillies, chopped ginger and garlic(reserve some for final tempering) sliced onions followed by freshly grated coconut and cook until golden brown in colour.
• Allow the mixture to cool and add powdered spices along with fresh coriander.
• Blend to a smooth paste using some water (approximately 200ml)

To prepare the Tere:

• Wash and clean the leaves.
• Place leaves overlapping on each other, and roll the bunch of  leaves like a cigar.
• Shred the leaves into fine strips or Chiffonade.

Cooking the Tere ani Sungtache Tonak:

• Heat about 250 ml water in an earthenware pot.
• Add the shredded leaves along with cleaned prawns, crushed jackfruit seeds, soaked chana dal, some sliced onions and kokum.
• Cover with a lid and allow to cook for a while.
• Add the coconut masala paste, salt, stir well and allow to cook for 10 to 15 minutes on a low flame.

 Tempering and finishing :

• Heat the rest of the coconut oil and add peeled cloves of garlic.
• Cook on a low flame until the garlic is golden brown in colour.
• Add the tempering over the tere ani sungtache tonak and serve hot with bread or steamed rice.

Happy Cooking!