In Goa, a former Portuguese colony (for 451 years) in present day India, chouriço has made a deep impact among the local community. Here chouriço are deep red pork sausage links made from pork, vinegar, chili, garlic, ginger, cumin, turmeric and other spices and are extremely hot, spicy and flavorful. These are enjoyed either plain, or served with potatoes, or pearl onions, or both. They are also used in a dish called pulav (i.e. sausage pulav). They are never consumed raw due to health concerns, although if aged well, they do stand up. One can find 3 kinds of chouriço in Goa: dry, wet, and skin. Dry chouriço is is the one aged in the sun for much longer periods (e.g. 3 months or more). Wet chouriço has been aged for about a month. Skin chouriço, also aged, is rare and difficult to find. Skin chouriço consists primarily of pork skin and some fat. This is an acquired taste, but those who love it prefer nothing else. – Wikipedia
I couldn’t think of anything to cook last night. We still have half kilo of the chorizo that my cousin-in-law gave last week, fresh from Goa. I, then, thought of making a pulao. Pulao is similar to Arroz Valenciana.
This time, I cooked it in a different way. Honestly, I don’t know how to cook rice without the help of the rice cooker. And since rice is “involved”, I had to find a way. I first half-cooked the rice to make sure it doesn’t get over-cooked or burnt hehehe! Grab the recipe here. Below is the finished product:
Does it look yummy and appealing to you? If you like spicy food/dishes, this one is just right for you…
And guess what? Deye liked it too. Yup, she eats spicy food already.