In search of the perfect Fofos Melinda Pereira Kamat
Fofos is a dish which has its roots in Portugal and was introduced in Goa during the Portuguese regime. In the olden days it was generally prepared by the upper class Catholics in Goa. Fofos is popular snack which is usually served at parties and marriages. This preparation differs from almondegas or albardado. Unlike almondegas, there is no use of raw onion or green chillies in a fofos. Fofos prepared from prawns is called fofos de camarao, while fofos de quejo is made with cheese, fofos de peixe with fish, and fofos de bacalhau with dry salted cod fish. Eating fish reduces the risk of strokes and heart diseases since fish oils regulate blood triglycerides. Consumption of fish also reduces the risk of giving birth to premature or underweight babies, since it is rich in omega-3 polyunsaturated fatty acids. Fish is rich in Vitamin D, proteins and calcium. Nevertheless, the quality of fish used is critical for getting the end results right. Fofos is traditionally deep fried in olive oil. Some families, however, use refined oil for this purpose. Goans were originally accustomed to using coconut oil, but the use of olive oil was introduced to the neo converts by the Portuguese. Olive oil is said to be effective in lowering the risk of heart diseases. It is rich in antioxidants such as polyphenols and helps to reduce bad cholesterol. It contains a monounsaturated fat called oleic acid which helps control obesity. The fofos de bacalhau prepared in Portugal differs from that prepared in Goa. In Portugal, large pieces of cod fish are wetted and dipped into a batter of maida, egg yolks, salt, beaten whites of eggs and then deep fried in olive oil. At times grated cheese is used in the batter. People in Goa also add potatoes besides a few spices. It is important that the original flavour of the main ingredient like fish, prawns, cheese or cod fish be maintained. A special variety of potatoes that are used to make chips are to be used. Potatoes should be old, free of sprouts and not newly harvested as they tend to be sticky and lumpy. They are are boiled till the skin and the central portion cracks and are then grated to form a paste. Paste of one medium-sized potato is mixed with an egg yolk, 1 tbsp of maida, 1tsp very finely chopped ginger, 1tsp finely chopped garlic, 1 ? wati of boiled fish, salt and pepper to taste. Two tbsp of stiffly beaten egg white is added to this mixture and it is then immediately deep fried. The desired shape of Fofos is not moulded by one's hands but with the help of 2 spoons. The fish used is generally mackerels and kingfish. No breadcrumbs or semolina is used as a coating while frying fofos. The secret of making good fofos lies in beating the egg whites till they resemble vanilla ice cream. The consistency of the batter should be like that used to prepare pakodas. For Subhash Bomkar, a cook at Hotel Mandovi in Panaji, making fofos is a work of art. It is fun watching him juggle the batter between two teaspoons till an oval shape is obtained. He then deep fries the oval shaped fofos in hot refined vegetable oil on a slow flame. This is done so that the internal portion gets well cooked. It is advisable to deep fry the fofos till it obtains a slightly deeper colour then golden brown. The final product should be light in weight, unlike almondegas which are heavier. When pressed, fofos is soft to touch and immediately flattens. Fofos de camarao is prepared in a similar manner with prawns. So also fofos de queijo is prepared similarly with grated cheese but with no salt. However, fofos de bacalhau is made in a slightly different manner. Dry salted bacalhau, which is meaty, is soaked in cold water overnight. The thick skin and bones are separated from the flesh and the latter is boiled with little water, separated into thin strands and made into a minced mass. This mass is then mixed with the above batter and deep fried. Certain families in Goa replace potato with sweet potato while making fofos de bacalhau. Since bacalhau is not easily available in Goa, some families have replaced it with dry salted mackerels, shark or Bombay ducks with the procedure remaining the same. Fofos is relished as a snack, when it is hot, but without using any accompaniments like sauce. It tastes best while sipping a glass of wine or caju feni. http://timesofindia.indiatimes.com/NEWS-City-Goa-In-search-of-the-perfect-Fofos/articleshow/4794057.cms
