Soul Cocina

Eco Chef Roger Feely

xacuti

For xacuti masala, heat a kadai over high heat and dry roast whole mace, cinnamon, nutmeg, cardamom, and black pepper until they become brittle and the aromas permeate the kitchen. Remove the spices from the kadai and add coriander, fennel, and cumin seeds. Roast over high heat until nicely toasted and remove from pan and add to the other toasted spices. Roast white poppy seeds just as the other spices. Also, roast some fresh grated coconut until it is golden brown. Next, it's time to roast the ginger and garlic. In many of the dishes prepared throughout the day the last final touch is a few handfuls of fresh coriander (cilantro) and julienned ginger. To julienne cut ginger there is a lot of scraps and skin left behind. This ginger scraps is used to make the masala for xcuti. Roast whole garlic cloves, unpeeled, with the ginger scraps until they begin to char. Remove the chared ginger and garlic and roast lots of whole dried red chiles. When the chiles re nicely toasted add some oil and fry the chiles for a few minutes. Remove the chiles and lower the heat to medium low and caramelize some sliced onions in the oil that has remainded in the kadai after removing the chiles. Add tamarind pulp to the roasted spices, onion, coconut and chiles and grind to a paste with a little water.
Chef Michael specializes in Goan cuisine. He and chef Arjun have been in the Cidade de Goa kitchen since 1982, before Michael jackson released his Thriller album, but after the release of Off The Wall.

Tune: Human Nature by Michael Jackson from Thriller

Tune: Billy Jean by Shinehead

Tune: Smooth Beats Run DMC meets MJ

Tune: Michael feels like Green Onions is a Mash up of Booker T and the MG's Green Onions with MJ's The Way You make Me Feel, probably done by DJ BC