Shigmo, the festival of colourful spring, when revelry grips the city of Goa in India, heralds the beginning of spring and flowers in all their glory. A potpourri of Hindu and Konkani traditions, the festival witnesses colorful parades of dancers, musicians, and floats vying with each other. People sing and dance unabashedly to the rhythm of traditional musical instruments like Ghumot and Dhol. During this festival, traditional Goan delicacies are eaten, such as Bebinca, which is a pudding cake in layers, Chicken Xacuti, or spicy chicken curry, and Fish Recheado, which means stuffed fish, mainly bass or mullet cooked with special stuffing made from spices and herbs. With all such dishes come drinks like locally brewed liquor called Feni, prepared from cashew or coconut, and Kokum Sherbet, a tangy but sweet drink.
1.Bebinca
Bebinca becomes an essential in Shigmo celebrations because it is a traditional dish rich in taste and flavour. This creamy sweet pudding cake depicts what sweetness and joy should form a part for a festive celebration. This is a favored dessert during celebrations, not only for the texture but also for its flavors. Bebinca is made with the batter of slowly baked coconut milk, sugar, eggs, and flour, which is then layered. Each layer is caramelized and cooked well so that a rich flavor comes out. This can be a couple of times to get multiple layers. This gives Bebinca a rich indulgent flavor and a beautiful golden brown color. It naturally becomes a must at any home during Shigmo.
2.Sol Kadhi
Sol Kadhi is a body coolant and acts more or less as a refreshing accompaniment to the Shigmo meal, cutting the richness and spiciness of other dishes through this cooling, tangy contrast. In the making of sol Kadhi, coconut milk has to be mixed with water, crushed garlic, green chilies, salt and kokum juice. Rest for some time and allow all flavours to get infused. At the end give a touch of mustard seeds, curry leaves, and dried red chilies for enhancing its taste.
3.Chicken Xacuti
The spicy, fragrant Chicken Xacuti is an integral part of the Shigmo feast since it offers a very good combination with the festive spirit of Shigmo. This spicy chicken curry is traditionally cooked and relished by food lovers owing to its rich blend of spices and tender meat, sure to make everybody’s mouth water in their gravy. Take a Chicken and roast it, then grind a spice mixture of coriander, cumin, cloves, cinnamon, etc. Cook the chicken with chopped onions and tomatoes till it gets tender. After that, add the roasted and ground spice mix and cook until tender and top it off with coconut milk for creamy texture and garnish it with coriander.
4.Sorpotel
Sorpotel, a dish which is rich and spicy in taste which brings the thrill associated with Shigmo festival. It is included in most festive feasts in Goa. It is prepared by marinating pork pieces in a mixture of garlic, vinegar, spices and green chillies overnight and then let it simmer until the meat gets infused with aromatic spices. With its unique taste and cultural importance attributed to it, Sorpotel is something without which your Shigmo feast has to be incomplete.
5.Pork Vindaloo
This spicy and sour Pork Vindaloo is one of the preferred dishes during the Shigmo feasts because, it brings along with itself the flavour of festivity at the celebration. To prepare Pork Vindaloo, overnight marinate pork in vinegar along with red chilies, garlic, ginger and spices. Then cook the marinated pork along with onions and tomatoes by adding more spices until the pork becomes tender.
6.Goan Prawn Curry
Goan Prawn Curry drives its coastal flavours and festivity into the Shigmo feast. Through its aromatic spices and succulent prawns, it simply sums up Goan cuisine—it does not bring only varieties of seafood into celebration but brings them in style. Goan Prawn Curry is prepared by sautéing onions, tomatoes, and spices. Add coconut milk, tamarind, and prawns to it and let it simmer till the prawns are well cooked.
7.Patoleo
Patoleo is a special sweet treat at shigmo feasts, this is filled with taste of tradition and festivities. It is prepared with rice flour, coconut, jaggery and turmeric leaves that speaks about its cultural richness. Mix all the mentioned ingredients and then spread them on banana leaves and steam until cooked.
8.Rava Fried Fish
Crispy on the outside, soft on the outside Rava Fried Fish is a must at the shigmo feasts due to its rich taste and flavour. Rava Fried Fish is prepared by marinating the fish in a mixture of spices and lemon juice. Coat the fish in seasoned rava and roast it till golden brown. So these crispiness in texture and taste makes it a preferred dish in the Shigmo gatherings hence is included and served as delicacy of the sea food among the festive spread.
9.Dal Khichdi
Dal khichdi, is a very famous Indian dish that is simple, nutritious; therefore, it is an easy addition to the Shigmo feast. Hence, in a festive meal during Shigmo, dal khichdi offers comfort and whole meal options. Rice and lentils, cooked together with spices like cumin, turmeric, and ghee for flavor, make a healthy one-pot meal. This rice-lentil combination in dal khichdi provide a good balance of carbohydrates and proteins to keep one full and satisfied for the festive occasion.
10.Xit Kodi
Xit Kodi is a traditional Goan dish, hence it needs no introduction to the Shigmo feast because of its taste and traditions. Rice (xit) served with flavored coconut curry (kodi) represents the spirit of Goan cuisine and heritage. Coconut curry is prepared with coconut milk, spices, vegetables or seafood and served with steamed hot rice. A creamy, aromatic curry pairs very well with soft rice, hence giving a mouthwatering combination for shigmo feast.
11.Mackerel Recheado
Why mackerel recheado in Shigmo feast? The flavours of mackerel recheado is bold and vivid just like the spirit of Shigmo festival. This dish is prepared by stuffing fresh cleaned mackerel with masala and then pan frying or baking it until properly cooked. This delicious dish is easy to prepare, hence a must add in shigmo feast.
12.Khatkhate
Khatkhate is traditional Goan dish, which retains its place at shigmo feast due to its rich flavors it imparts and cultural importance it holds. It is cooked in coconut-based gravy by combining all varieties of vegetables like pumpkin, yam, drumsticks, and beans together in a pot to make a very healthy and flavored stew. Khatkhate becomes a vegetarian choice during festive occasions like Shigmo. To prepare Khatkhate, cook the vegetables in coconut and masala and then cook it with tamarind and jaggery to give it a sweet, sour, salty flavour profile that pairs well with the festive celebration.
13.Ambot Tik
Ambot Tik is a spicy Goan delicacy that goes very well with the festive feeling of Shigmo. Tanginess and spiciness in it raise the level of the feast. Here is a simple recipe to prepare Ambot Tik: marinate the fish in a mix of turmeric, salt, and tamarind paste. Sauté onions, garlic, and red chilies, then add the marinated fish and simmer with water and vinegar. Serve hot with rice for a great Shigmo meal.
14.Mushroom Xacuti
Mushroom Xacuti can be an excellent choice to add some variety during Shigmo due to its unique flavor in this vegetable dish. The rich and aromatic blend of spices used in Xacuti makes it perfect for a festive atmosphere. To prepare, sauté mushrooms with a Xacuti masala paste made of coconut, poppy seeds, and spices. Simmer until the mushrooms are tender, and serve hot with rice or bread for a delightful Shigmo feast.
15.Feni
It is essential to have Feni at any Shigmo soiree since it is a traditional Goan spirit which gives it a cultural touch. This is the local spirit—prepared from cashew or coconut—that speaks about the spirit of Goa and enhances the festivities of Shigmo festival. For consumption, the Feni could be chilled or used in different cocktails to get the right flavor for the joyous atmosphere at the function.
16.Kokum Sherbet
Kokum sherbet is an absolute delight for any Shigmo soiree because it gives them a refreshing and tangy drink option. Its bright red color and unusual taste give a dashing touch of the tropics to the festival. Kokum sherbet not only aids digestion but also cools the body from within, both of which are needed during the high and playful activities of Shigmo.
17.Thandai
Thandai is an absolute delight at the Shigmo soiree because it lends both tradition and festivity to the celebration. This flavored beverage, prepared by mixing nuts, seeds, and spices, is particularly endearing in its taste and comes with a cooling effect, which will be ideal for the warm weather during Shigmo. Give chilled thandai to your guests for a truly refreshing and authentic Shigmo experience.
18.Jaljeera
Jaljeera is absolute must at shigmo soiree because of its spicy, tangy, and rrefreshing flavour. It awakens taste buds with its tanginess and spiciness. The jaljeera is an excellent digestant; it brings coolness to the body and is quite apt for the vibrant atmosphere of Shigmo. Chilled and served to guests, it definitely is an experience in taste, along with many invigorating factors.
19.Coconut Water
Coconut water is refreshing, hydrating, and nutritious which makes it a perfect addition to the Shigmo feast. It is rich with necessary electrolytes of potassium and magnesium, which replenish what one has lost while dancing and in other revelry. Since this water is naturally sweet, it ideally complements the flavors of usually spicy and tangy Goan festive dishes served during Shigmo and is the best way to stay hydrated perfectly through the celebrations.
20.Rose Sherbet
Rose sherbet is an excellent addition into Shigmo feasts because of it is fragrant and floral aroma. This sweet, fragrant drink with rose petals and essence makes the celebration elegant. To make Rose sherbet mix rose syrup with cold water, add a dash of lime juice to it, and finish it off with a few fresh rose petals.
