Goan Catholic cuisine has distinct Portuguese influence as can be seen in the Roast Maas, a famous pork roast crackling dish served as the Pièce de résistance at wedding dinners, the Pork Sorpotel with slight variations, and Cabidela, a dish where fresh blood is stirred into the pork delicacy which ceases to exist in Goa although- is more prominent in Mangalore in Karnataka, than in Goa. The mainstay of the Ros dinner is Pork Bafad. The curries use a lot of coconut, coconut oil and spices, along with vinegar. Xit Kodi forms the staple food of the community. Other popular Portuguese influenced delicacies are Chouriço, Vindaloo, Fish Rechad, and Xacuti. The Chamuça is a Goan derivative of the samosa, which is usually filled with beef or pork, and is a well-known snack. Croquettes, beef cutlets, and beef potato chops are common snacks. Roast beef and beef tongue are popular entrees at Goan celebrations. The traditional, Mol de Peixe and Balchão, are originally from Macau.
Vegetarian
Patoleo are prepared on the Feasts of the Assumption of the Blessed Virgin Mary on 15 August, Saõ Joaõ on 24 June and Konsachem fest which occurs across Goa during the month of August. Pez, Koiloris and Podecho are popular delicacies. The Sanna is another popular delicacy made from soaked rice, water, and salt. Sweet dishes including Perad and Kadio bodio are well-known. Cashew laddus, Khaje, Revdyo, Peda, Tizan, Godshem, Puran Poli, and Sakhar Bhat are other well-known sweet dishes. Filoz and Arroz doce are also popular. Feni: cashew feni is made from the fermentation of the fruit of the cashew tree, while coconut feni is made from the sap of toddy palms, which is a popular alcoholic beverage. Kuswar is a term often used to refer to a set of unique Christmas goods that are a part of the cuisine of the Goan Catholic community. There are as many as 22 different traditional recipes that form this distinct flavour of Christmas celebration in Goa. Neuries are mince puffs stuffed with plums, nuts, fried theel, and sugar. Kidyo or Kulkul is a curly concoction dipped in sugar treacle. Bolinhas are small cakes, which are also known as "coconut cookies". Perad is a type of savoury guava cheese. Nankatais, which resemble "snow balls", are made from a batter of sugar, butter and flour. Baath is a moist rich coconut tart baked in a large round shape with pastry lattice work on top. Marzipan is a confection consisting primarily of sugar and cashew or almond meal. Doce is a sweet made using chickpeas and coconut. Bebinca, a rich egg-based multi-layered sweet dish, is what Goa is famous for and the subtle flavoured rose cookies are a hot favourite, but it is the Rich Plum Cake, which takes the better part of a week to make, that is the most famous. Candied fruit, plums, currants, and raisins are dexterously cut and soaked in rum. Flour is sieved and gently warmed in the sun. Nuts are peeled and chopped and the whole family comes together to make the cake. Jobs are allotted, one to whip up the eggs, while another creams the butter and sugar, cake tins are lined, and a strong pair of arms requisitioned to do the final mixing and stirring.
