cafreal

Cafreal is a Goan dish rooted in the Indo-Portuguese culinary traditions of Goa, India. It centers on a green spice paste used to marinate meat, most commonly chicken, before cooking. The name cafreal refers to the preparation that features this vibrant green masala.

The paste is made by grinding fresh cilantro (coriander) leaves and mint with green chilies, garlic, and ginger, then combining them with warm spices such as cumin, coriander seeds, black pepper, cloves, and cinnamon. Some variations incorporate coconut, cashews, or poppy seeds to add body and richness. The meat is tossed in the paste and left to marinate for several hours or overnight, after which it is cooked by pan-frying, shallow frying, or grilling until done.

Cafreal is most often prepared with chicken but variants exist for pork, mutton, or fish. It is typically served with rice or Goan sannas (fermented rice cakes), and may be accompanied by bread and lemon wedges.

Cultural and culinary significance: Cafreal is widely regarded as a signature Goan dish that illustrates the region’s fusion of local ingredients with Portuguese influence. It is commonly featured in Goan homes and regional restaurants, reflecting the distinct green-spice profile that characterizes much of Goan cuisine.