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Goa, a coastal paradise in India, is renowned for its cashew cultivation, making it a pivotal ingredient in regional cuisine. From savory curries and seafood delicacies to refreshing feni, cashews have seamlessly integrated into Goan dishes and drinks. Its nut finds its way into rich curries, lending creamy textures, while its husk produces feni, a local liquor. Yet, amidst these culinary feats, the lesser-known cashew sprout remains a rarity. With a subtle, nutty flavor, it's an unexplored gem waiting to be savored—a testament to Goa's culinary diversity that even the simplest ingredients are used in different ways.
Goan cashew Sprouts, locally referred to as Bibbe or Godka have a mild and nutty taste, often likened to a cross between a cashew nut and a fresh pea. They are commonly used in Konkan cuisine to enhance the flavor and texture of various dishes. From being included in curries and stir-fries to being used as toppings for salads and snacks, bibbe sprouts offer a delightful crunch and a subtle, earthy undertone.
In addition to their culinary appeal, Goan cashew sprouts also come with a range of health benefits. They are rich in essential nutrients such as vitamins, minerals, fiber, and antioxidants. These nutrients contribute to improved digestion, enhanced immune function, and overall well-being. Cashew sprouts are also believed to have anti-inflammatory properties and can be a valuable addition to a balanced diet. However, it's worth noting that consuming cashew sprouts should be done in moderation due to their oxalate content, which can be harmful in excessive amounts for those prone to kidney stones or other related conditions.
Here’s a Biboyacho Ross or Ghotakache Tondak or Sprouted Cashew Nut Masala recipe
Ingredients:
500g sprouted cashew
5 tbsp coconut oil
2 tbsp coriander seeds
10-15 dried red chili
2 garlic cloves
A small stone flower
1 cinnamon stick
1 nutmeg
1 black cardamom
2 green cardamoms
1 staranise deseeded
8 cloves
1 tsp peppercons
½ tbsp fennel seeds
½ tbsp cumin seeds
1 tsp poppy seeds
1 ½ cup shredded coconut
½ tsp turmeric
1 large onion
Method: Wash the cashew sprouts thoroughly to get rid of any mud and dirt. Then break them off from the stem using your hands. Remove the stem as it has sap on it. Now in a pot add a pinch of salt and add the cashew to give a good boil.
Now in a pan, add one tablespoon of coconut oil. To that add 2 tablespoon of coriander seeds, About 15 red dried chilies, 2 cloves of garlic, a small piece of stone flour, a small piece of cinnamon stick, a small piece of nutmeg, 1 black cardamom 2 green cardamom, petals of staranise deseeded, 8 cloves, one teaspoon of peppercorns and roast them on low flame till they turn aromatic. Once they turn slightly aromatic, add half tablespoon of fennel seeds and half teaspoon of cumin seeds. Then add one teaspoon of poppy seeds. Poppy seeds are to be added once all the other spices are well roasted, and once the poppy seeds start to pop, turn off the flame.
Remove the spices from the pan and let them cool completely. Once spices have cooled and grind them coarsely. Meanwhile, in the same pan add about 1 ½ cup of shredded coconut and roast it till it is nice and slightly brown. Now add half a teaspoon of turmeric to the coconut and slightly roast till the colour slightly changes. Turn off the flame and let it cool too. Grind it with the spice mix.
In a kadhai add some oil and sauté one large onion chopped. Once it is done add the ground masala. Scoop out all the remanings from the grinder jar. Add some water to adjust the consistency. Once it starts to bubble up transfer the boiled cashew sprouts and cook it for about 7 to 8 minutes till soft.
