Goan Catholic cuisine

Goan Catholic cuisine has distinct Portuguese influence as can be seen in the Leitão and Assado de Porco, a famous pork roast crackling dish served as the centrepiece at wedding dinners, the Sorpotel and Cabidela (a dish wherein fresh pig's blood is stirred into the pork delicacy).

Xit-Koddi (Xit — parboiled or red rice; Koddi — fish curry) forms the staple food of the community.

Patoleo (sweet rice cakes steamed in turmeric leaves consisting of a filling of coconut and palm jaggery) are prepared on the Feasts of the Assumption of the Blessed Virgin Mary on 15 August, Saõ João (Nativity of Saint John the Baptist) on 24 June and Konsachem fest (harvest festival) which occurs across Goa during the month of August.

Kadio bodio (tiny sticks made with wheat flour, dipped in sugar syrup or jaggery and dried) are a bestseller at fairs.

[4] Revdyo, Tizan, Godshem, Filhoses (a stuffed pancake) and Arroz doce (a Portuguese rice pudding containing eggs) are also popular.