Clever ways Goans prepare for the monsoons

The arrival of dark rain clouds over Goa marks the beginning of one of the most eagerly awaited seasons of the year. The monsoons transform the landscape into a lush green paradise, bringing relief from the summer heat.

But while the rains are beautiful, they also bring their share of challenges. 

For generations, Goans have developed clever ways of preparing their homes and kitchens for the rainy season. Here are some traditional ways Goans prepare for the monsoons:

1. Stocking Up on Firewood

Before the rains make everything damp, many locals collect twigs, branches, pieces of wood and coconut shells and store them so that fires can be started. 

2. Drying and Storing Chillies

Red chillies such as Kashmiri, musureo and Moira chillies are dried thoroughly in the sun and stored for use during the rainy months. 

3. Protecting Spices from Insects

Coriander seeds, cumin (jeera) and whole turmeric (haldi) are traditionally treated before being stored for the monsoon. One method involves mixing salt and water in a vessel and soaking the coriander seeds in it. The seeds are then removed and dried under the sun. You can do the same with jeera (cumin) and whole haldi.

This helps protect these ingredients from insects and pests during the monsoon.

4. Stocking Up on Dry Seafood

 Since the availability of fresh fish can be affected during the monsoon, many families stock up on dried fish and prawns beforehand.

5. Sun-Drying Pulses

Pulses such as beans (vousane) and small white beans (meerulio) are spread out and dried in the sun before being stored. 

6. Preparing Tamarind for the Monsoon

Tamarind seeds are removed and discarded, after which salt is added. The tamarind is then pounded with coconut oil to soften it and shaped into small balls. These are sun-dried for one or two days and stored to use in curries and other dishes.

7. Stocking Up on Local Onions

Local onions are also bought in larger quantities and stored before the monsoon. 

8. Drying Pork

Some locals traditionally preserve pork by coating it with salt and drying it in the sun. 

9. Collecting Dry Leaves

Those who follow traditional practices also collect and store dry leaves before the rains arrive as they catch fire easily.

10. Storing Sea Salt

Sea salt is another monsoon essential. It is purchased before the rains, sun-dried thoroughly and stored away in a dry place to prevent moisture from affecting it.

11. Weaving Palm Leaves

Palm leaves have traditionally been used to make temporary shades and coverings for cowsheds and homes. The leaves are first soaked in water for around three to four days, after which they are woven together. 

12. Preserving Mangoes

Goan households have several traditional ways of preserving the flavours of summer for the rainy season. Mangoes can be peeled, cut into pieces and dried in the sun.

Once the pieces are partially dried, they are mixed with salt water and dried again. The preserved mango can later be used to add a tangy flavour to curries and other preparations.

13. Preserving Kokum

Fresh kokum can also be preserved for use during the monsoon. The fruit is dried in the sun in a similar manner to mangoes, although it does not necessarily need to be cut into pieces.