Bafat, also spelled bafad or baffat, is a type of masala used in Mangalorean and Goan cuisines, particularly in Mangalorean Catholic and Goan Catholic cooking. It is commonly made with a mixture of dried and ground chilli peppers, coriander seeds, cumin seeds, mustard seeds, black peppercorn, turmeric, cinnamon and cloves and reflects Portugues and Goan influences. Bafat is most well-known for its use in a pork stew, which is also called bafat or "dukra maas", that is commonly served with sanna. It is also used to season other meats and vegetables. [1] [2]
See also
References
- ^ Brien, Charmaine O' (15 December 2013). The Penguin Food Guide to India. Penguin UK. p. 372. ISBN 978-93-5118-575-8.
- ^ "Have you had these seven iconic Mangalore dishes?". 18 April 2016. Retrieved 6 January 2022.
 | This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it. |
Bafat, also spelled bafad or baffat, is a type of masala used in Mangalorean and Goan cuisines, particularly in Mangalorean Catholic and Goan Catholic cooking. It is commonly made with a mixture of dried and ground chilli peppers, coriander seeds, cumin seeds, mustard seeds, black peppercorn, turmeric, cinnamon and cloves and reflects Portugues and Goan influences. Bafat is most well-known for its use in a pork stew, which is also called bafat or "dukra maas", that is commonly served with sanna. It is also used to season other meats and vegetables. [1] [2]
See also
References
- ^ Brien, Charmaine O' (15 December 2013). The Penguin Food Guide to India. Penguin UK. p. 372. ISBN 978-93-5118-575-8.
- ^ "Have you had these seven iconic Mangalore dishes?". 18 April 2016. Retrieved 6 January 2022.
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| This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it. |