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Canja de Goa (Goan soup) is a typical soup of the Indo-Portuguese cuisine of Goa, Daman and Diu, which once formed part of the Portuguese State of India, and is inspired by Portuguese soup. It is prepared with chicken, local sausage, onion, garlic, rice, water and salt. All these ingredients are cooked together in a saucepan or in a pressure cooker. Finally, extract of chicken bones is added.

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  • Goan Soup (en)
  • Canja de Goa (pt)
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  • Canja de Goa (Goan soup) is a typical soup of the Indo-Portuguese cuisine of Goa, Daman and Diu, which once formed part of the Portuguese State of India, and is inspired by Portuguese soup. It is prepared with chicken, local sausage, onion, garlic, rice, water and salt. All these ingredients are cooked together in a saucepan or in a pressure cooker. Finally, extract of chicken bones is added. (en)
  • Canja de Goa é uma sopa típica da culinária indo-portuguesa de Goa, Damão e Diu, outrora pertencentes ao Estado Português da Índia, inspirada na canja portuguesa. É preparada com galinha, chouriço, cebola, alho, arroz, água e sal. Todos estes ingredientes são cozidos em conjunto, num tacho ou numa panela de pressão. No fim, são extraídos os ossos da galinha, que já se deverão desprender. (pt)
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  • Canja de Goa (Goan soup) is a typical soup of the Indo-Portuguese cuisine of Goa, Daman and Diu, which once formed part of the Portuguese State of India, and is inspired by Portuguese soup. It is prepared with chicken, local sausage, onion, garlic, rice, water and salt. All these ingredients are cooked together in a saucepan or in a pressure cooker. Finally, extract of chicken bones is added. According to tradition, in Goa, it was made for women who gave birth in the family home. After the first birth, the mothers-in-law sent to the brides a bottle of port wine and six chickens, to be used in preparing the soup, since this was considered a good food for mothers and convalescents. It is consumed around at 11 am, together with curry from the previous day, sweet mango chutney and salted fish. Sometimes it is transported to the fields by children, in a vessel of clay, for their parents and older siblings working there. (en)
  • Canja de Goa é uma sopa típica da culinária indo-portuguesa de Goa, Damão e Diu, outrora pertencentes ao Estado Português da Índia, inspirada na canja portuguesa. É preparada com galinha, chouriço, cebola, alho, arroz, água e sal. Todos estes ingredientes são cozidos em conjunto, num tacho ou numa panela de pressão. No fim, são extraídos os ossos da galinha, que já se deverão desprender. De acordo com a tradição, em Goa, as mulheres davam à luz na casa paterna. No nascimento do primeiro filho, as sogras enviavam para as noras uma garrafa de vinho do Porto e seis galinhas, para serem usadas na preparação de uma canja, uma vez que esta era considerada um bom alimento para parturientes e convalescentes. É consumida por volta das 11 horas da manhã, em conjunto com caril do dia anterior, chetnim doce de manga e peixe salgado. Por vezes, é transportada para o campo pelas crianças, numa vasilha de barro, que a levam para os pais e irmãos mais velhos que lá se encontrem a trabalhar. (pt)
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