HAVE YOU EVER EATEN TENDER CASHEW-NUTS ?
The cashew seed attached to the cashew apple is called cashew-nut.
In the month of January they appear and are very tender during this time. Gradually the fruit matures and in a couple of months it is harvest time. This tree is predominantly found in the coastal region of India i.e. the coastal Karnataka, Goa, and parts of Maharashtra. Once harvested the cashew-nut seeds are processed and packed for snacking and are a part of many recipes.
So, that’s a little about the state fruit of Goa – CASHEW .
The cashew seeds in it’s tender form are called bibbe (in konkani)
Now, I am sure the people belonging to the Konkan belt and Goa have seen the fresh tender cashewnuts in it’s raw form. Most of us who belong here would have been lucky enough to have relished these.
Bibbe’s are tender and juicy. They taste quite unique, very different – nothing like the dried cashew-nuts that we all snack upon. In the times of our grandparents, if a dish made of Bibbe was served at a summer wedding, then the wedding was considered grand.
They are quite expensive and if a stir-fry made from Bibbe is served by the host, that means you are a valued guest.
Pic : Cashew-nut sprouts known as Kilkoma in Konkani
But I have news – this recipe is not about Bibbe
It is about the CASHEW-NUT SPROUTS !!! (See pic) Have you ever heard or seen them ?
These are sighted during the first rains under the cashew trees. They can be eaten raw as well as cooked. They are extremely rare to find. And if at all you have relished it, you should consider yourself extremely fortunate. I have never been to Goa in the monsoons. But, now I think I should.
A big thanks to one of my close friends – Jennifer D’souza, who is currently in Goa. Infact, we are family friends. Currently, she along with her family are enjoying an extended stay at their Goa house. She originally belongs to South Goa and her in-laws are from North Goa (Arpora) . If both of our families happen to be there at the same time we do visit each other’s place and spend time. Jennifer is a true blue Goan. When we talk, we can go on and on with our stories. Hopefully, will get a chance to visit soon.
I remember the last time we drove together, something so CRAZY happened that none of us will ever forget. Believe me it was SUPER SCARY ! And now when we realise what exactly had happened, we can’t stop laughing. (But, will leave that story for another time)
So back to the topic. A few days ago she sent me this pic (see below) and I jumped out of my seat !! How could I not share this with all of you ? Firstly, we do not see something like this very often. It is sheer joy to see these recipes and experience them when you are in the land of sun and sand.
These cashew-nut sprouts are found at the bottom of the cashew-nut trees. It is a result of the fruit which is fallen off the tree and germinated.
She happened to cook this and sent me the pic last week. When my eyes fell on this dish I was in complete awe. I do hope she brings back some of those Bibbes for me to Mumbai (hope she is listening )
With JUST a few ingredients you can relish this unique and extremely rare delicacy.
BIBBE STRY-FRY
Ingredients :
1/2 cup of cashew sprouts (nicely washed and pat dried)
1 large onion,
1 large tomato,
2 green chillies finely chopped
salt to taste
1 tbsp oil (preferably coconut oil)
1/2 cup freshly grated coconut.
Method :
In an earthern pot heat oil and caramelise the onions.
Add green chillies and saute.
Add tomatoes till nicely cooked.
Add the cashew sprouts and sprinkle salt
Add grated coconut on top
Saute for 2-3 minutes and put off flame. Cover the pan and cook.
This can be had with steamed Goa rice or chappatis.
Note :
1. Ensure the sprouts are crunchy and not overcooked.
2. If you cook with cold pressed coconut oil, it will flavour the dish beautifully.
3. NO WATER TO BE ADDED AT ALL.
