Xacuti Stuffed Buns are a take on the quintessential Goan Xacuti curry. I stuffed the Xacuti masala (with Chicken as my base) in a bun and voila! I had something special and delicious for the alphabet X!
The options I had with X were the huge and massive array of Xmas goodies. But frankly in April, these sounded so ridiculous, until a friend of mine mentioned Xacuti tarts and then someone else said you get these Xacuti Stuffed Buns in Goa and I was clear that is what I wanted to bake.
Xacuti is a Goan dish derived from it’s Portuguese cousin Chacuti (like so many other things in Goa). It gets it’s unique flavour from a mix of poppy seeds, coconut and dry red chillies. Usually it is made with chicken or lamb, though, I have eaten a prawn Xacuti once in a while. Nowadays, of course, there are mushroom and paneer Xacuti (ok, don’t throw stones on me now) available as well!
Though Xacuti is typically a curry, I made a dryish version with boneless chicken to stuff in the buns and the flavours really went well. We had it for breakfast and then a reheated a couple of them next day for evening tea and it still tasted great.
Goan food has been strongly influenced by the Portuguese food and yet, it has retained its origins in one way or the other. Goans use a lot of coconut in their food, in form of coconut milk or grated coconut. They also use kokum to add that tangy taste to their food. In fact, when I think of Goa, I can think of beaches, beer and coconuts 🙂 While seafood is the staple diet of Goa, a lot of Goans also cook meat like pork regularly. Also the typical Goan vinegar (made from toddy of the coconut trees) has an awesome distinctive taste to it, giving that amazing flavor to food!