Being part of Goan delicacies for hundreds of years, poie (or poee) bread is a testomony to the Portuguese affect on the regional delicacies. Historically made with toddy, it may be paired with quite a lot of curries and aspect dishes. Learn on to know extra concerning the bread.
Goan Poie stands out amongst breads for a number of causes
Apart from seafood, Goa boasts a plethora of conventional breads that make up an necessary a part of the state’s culinary heritage. Amongst all different varieties, poie bread stands out as a consequence of its distinctive flavour profile and conventional technique of preparation. Poie is a staple a part of the native delicacies and has been current in Goa for hundreds of years.
Poie’s Portuguese Connection The historical past of Goan Poie bread dates again to the early sixteenth century with the arrival of the Portuguese. Chef Avinash Martins, proprietor of Cavatina in South Goa’s Benaulim, elaborates, “The Portuguese introduced this bread to Goa. They got here to Majorda, and the Jesuits began the method of breadmaking. They used toddy as their leavening agent, because the bread couldn’t survive on their lengthy sea journey.” This use of toddy, a sap from the coconut tree, imparted a definite sourness and sweetness, making a flavour profile that was each novel and deeply satisfying.
The Conventional Course of Of Making Poie
Historically, poie is constructed from complete wheat flour, bran, water, salt, and toddy. Megh Netravalkar, Co-founder of Poie Re, describes the method, “It entails utilizing complete wheat and all-purpose flour, salt, water, and toddy (palm sap) for pure fermentation. The dough is kneaded and allowed to rise, then formed into small rounds or ovals and baked in a wood-fired oven, which imparts a particular smoky flavour and crispy crust.” Nevertheless, as we speak, “yeast usually replaces toddy or coconut vinegar for constant fermentation”, he additional provides. These days, electrical or gasoline ovens are generally used to make the method simpler nevertheless it “barely alters the standard flavour.”
What Makes Goan Poie Distinctive
Goan Poie stands out amongst breads for a number of causes. Chef Martins highlights, “Poie is such a flexible bread, and it has moreover received a pocket. So, one might stuff it with cheese, roasted veggies, chorizo with cheese, or rooster topping inside.” Its versatility makes poie an ideal accompaniment to a big selection of Goan dishes, from breakfast delights to hearty dinners. Acash Awchat who runs Poie & Pao in Goa along with his brother Sudeep Awchat provides, “Poie is made primarily from complete wheat flour, giving it a definite texture and dietary profile in comparison with many white breads. The bread has a novel flat form with a country look that makes it stand out.”
Fashionable Contact To The Conventional Methodology Of Preparation
As per Chef Martins, some bakeries have “moved on to electrical ovens as making poie was a tricky job”. Emphasising on the change in elements, Megh says, “In trendy instances, yeast usually replaces toddy or coconut vinegar for constant fermentation” that barely alters the standard flavour.
Poie Stays To A Staple For Centuries
Regardless of the modifications in conventional technique, Poie has retained its relevance in Goan delicacies. Gletta Mascarenhas, proprietor of Confeitaria 31 de Janeiro elaborates, “Poie is a vital merchandise in each Goan home. It is a should on each celebration desk for these into wholesome consuming as a result of it’s made up of wheat and husk.” This well being side, mixed with its cultural significance, ensures poie stays a staple in Goan households.
Variations Of Poie
Right this moment the eateries and native Goan households characteristic many variations of the bread primarily based on preferences. Megh Netravalkar notes, “There are variations of poie, together with complete wheat poie, blended flour poie and stuffed variations with elements like coconut, jaggery or spicy fillings.” Chef Avinash Martins talks about bol, which is a candy variation of poie.
Widespread Accompaniments Of This Conventional Bread
One of many causes Poie has dominated the Goan delicacies by way of the centuries is its means to enhance quite a lot of Goan dishes. Chef Martins emphasises its versatility, stating, “For lunch or dinner, one might savour it with curries and meat preparations resembling xacuti or vindaloos. It’s a novel bread that matches the richness of Goan delicacies.” Equally, Netravalkar factors out that poie pairs splendidly with spicy Goan curries resembling “fish curry, rooster xacuti, and prawn balchao”. Even for breakfast, it may be loved with bhaji or just with butter and tea.
Poie is greater than only a bread; it’s a image of Goan heritage. Historically baked by native bakers often known as ‘poders,’ Poie can also be in style among the many vacationers visiting Goa and its distinctive style, texture and preparation technique make it a beloved staple in Goan households. So, subsequent time you go to “the pearl of the East” don’t forget to take a chunk of the standard poie bread.