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CONVENTION OF THE GOAN DIASPORA FROM GOA INTO THE WORLD
Lisbon, Portugal June 15-17, 2007 Details at: 
http://www.goacom.org/casa-de-goa/noticias.html 
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Feni is the native liquor of Goa famous all over the world and almost 
synonymous with the region. This intoxicating locally brewed clear and potent 
drink is mainly of two types - Feni made from palm sap drawn from shoots of 
coconut trees known as Toddy or Madachi in the local language and the Cajuchi 
or the Cashew Feni, which is made from the fruit of the cashew tree or the 
cashew apple. The former is available all the year round but the cashew feni 
can only be prepared around late March, during the cashew harvest season. Goans 
love Feni and though booze here is cheaper than other places in India, Feni 
tops them all. Goans have taken their love of this drink to Middle East, 
Europe, Australia and Canada, where its demand and fans are increasing day by 
day. 

To prepare Feni, the cashew or coconut extract is left to ferment for a couple 
of days. They are then distilled to yield 'Uraq', the cruder version. Further 
distillations yield Feni with 30 to 35% alcohol. It can be consumed fresh or 
left to mature in earthen jars. Feni makes for a good base for cocktails. To 
prepare the Cajuchi, the cashew apple is plucked from the tree and the nut is 
separated it. Then high pressure is applied to the cashew to procure the juice 
called 'Niro' (in the rural areas, this is done by feet). Niro is then 
fermented and poured into big earthen pots. It is then distilled. Feni is 
highly intoxicating and should only be consumed in very small quantities. One 
is warned not to try this heady and potent drink an empty stomach. Feni is also 
known as Cajel and today, preparing Feni preparation is a thriving cottage 
industry in Goa. 

              
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