As the rains transform Goa into a lush green landscape, local kitchens come alive with seasonal produce that has been cherished for generations. Chef Paul Fernandes, faculty chef at Kamaxi College of Culinary Arts, highlights five monsoon ingredients that are rich in nutrients, packed with distinctive flavours and deeply rooted in Goa’s culinary traditions. From tangy kokum to wild mangrove ferns, these seasonal favourites deserve a place on your table this rainy season.
Kokum – Goa’s Superfruit
A staple in every Goan kitchen, kokum is prized for its tangy flavour and impressive health benefits. Used in curries, drinks, cocktails and the traditional digestive served with Goan thalis, it is a natural antacid that also supports digestion, blood pressure and weight management. Its distinctive sourness makes it the preferred alternative to lemons and limes in Goan cuisine.
Teryachi Tonak (Taro Leaf Curry)
A monsoon favourite, Teryachi Tonak is made with wild taro leaves, cooked with kokum to balance their natural itchiness. Often prepared with jackfruit seeds or lentils, this comforting dish is rich in iron and is believed to support healthy blood pressure while helping combat anaemia.
Ambadyche Ros (Hog Plum in Coconut Milk)
This seasonal delicacy combines tangy hog plums with creamy coconut milk and aromatic spices. A popular dish during Shravan and Ganesh festivities, Ambadyche Ros showcases one of Goa’s favourite monsoon fruits and perfectly balances sour, creamy and spicy flavours.
Mushanchi Bhaji (Moringa Leaves)
Tender moringa leaves are especially abundant during the monsoon and are celebrated for their exceptional nutritional value. Cooked into a simple bhaji, they are packed with vitamins, minerals and antioxidants, making this traditional dish both wholesome and flavourful.
Aakurachi Bhaji (Mangrove Ferns)
Available only during the rainy season, aakur is a wild fern treasured in Goan kitchens. After being pressure-cooked until tender, it is prepared into a delicious bhaji. Rich in nutrients comparable to spinach, this seasonal vegetable is a true taste of Goa’s monsoon harvest.
Chef Paul Fernandes is a Faculty Chef at the Verna-based Kamaxi College of Culinary Arts