Hi Fred, You are absolutely right. In south Goa, ie Tarpoitoli - south of the Sal river at Assolna to be exact, in AVC, Nachne is referred to as Gonde and the porridge made from it is referred to as Gondia Ambil. It is a particular favorite of the Kunbis who come to work in the fields and as part of their daily contract, Gondia Ambil is a requirement at 10 am (or Pez Kanji)
Best Regards, Carmo D'Cruz ex Velim Now Indian Harbour Beach, Florida >From: "Frederick \"FN\" Noronha" <[EMAIL PROTECTED]> >Reply-To: "Goa's premiere mailing list, estb. 1994!" ><[email protected]> >To: "Goa's premiere mailing list, estb. 1994!" <[email protected]> >Subject: Re: [Goanet] Nachne >Date: Tue, 15 Aug 2006 21:04:00 +0530 > >Do you know of any recipes for using Tizan? Sometimes, we used to have >it with milk. It was very nourishing, and jaggery added a local touch >to it. I guess there must be other regional ways of preparing it in >different parts of Goa. Isn't it called 'ambil' too in some parts of >the state? FN > >On 15/08/06, Eugene Correia <[EMAIL PROTECTED]> wrote: > > Just a few days ago I had tezam made of nachne. I > > relished it very much. It was after many years or so I > > had it. It remind me of good old days when I was very > > young. >-- _______________________________________________ Goanet mailing list [email protected] http://lists.goanet.org/listinfo.cgi/goanet-goanet.org
