Poee

Poee, also known as "poi" or "poy," is a traditional Goan bread that holds a special place in the hearts and palates of the people in Goa, India. This soft, spongy, and slightly sweet bread is a staple in Goan cuisine and has a rich history.

The dough for poee is prepared with simple ingredients, including all-purpose flour, yeast, a pinch of salt, and a bit of sugar. What makes poee distinctive is the use of toddy (palm sap) or vinegar as the leavening agent, which imparts a mild sweetness and a unique flavor to the bread. The dough can ferment for several hours, contributing to its airy texture.

Once the dough has risen, it's divided into small, round portions that are hand-rolled into balls and flattened into thin discs. These discs are baked in a hot, wood-fired clay oven called a "bhatti." The high temperature and direct heat from the oven result in the characteristic blisters and charred spots on the bread's surface.

Poee is typically enjoyed warm and fresh, often accompanied by traditional Goan curries, seafood, or pickles. It's especially popular for scooping up flavorful gravies and sauces due to its soft and pliable texture.

This humble and delicious bread is not only a source of sustenance but also a symbol of Goan culture and culinary heritage. It's a cherished part of Goan cuisine, and the aroma of freshly baked poe wafting from local bakeries is a familiar and comforting presence in Goan communities.