History of Cafreal Dishes

 Cafreal dishes have a unique history that can be traced back to Goa, a state on the western coast of India. The dish is said to have originated with the African soldiers who were part of the Portuguese army that ruled over Goa in the 16th century. The word "cafreal" is derived from the Portuguese word "cafreal" or "cafrealado," which refers to a spicy marinade made with a blend of herbs and spices.

The marinade used in cafreal dishes typically consists of a mix of green herbs, such as coriander, mint, and basil, along with spices such as cumin, cinnamon, and cardamom. The marinade is then used to coat the meat, usually chicken or beef, which is then grilled or roasted.

Over time, the cafreal recipe has been adapted and modified to suit local tastes and preferences. In Goa, the dish is often served with a side of rice and a tomato and onion salad. It has also become a popular street food in Mumbai and other Indian cities, with vendors often serving it as a filling for sandwiches and wraps.

In recent years, cafreal has gained international recognition and has become a popular dish in countries such as the United Kingdom, where it is often served in Indian restaurants. Today, there are many variations of the dish, with some chefs experimenting with different ingredients and spices to create unique and innovative versions of the classic cafreal recipe.