Last Updated on August 12, 2017 by Chef Mireille
Poee is a versatile bread from Goa in southwestern India. In this whole wheat version lightly spiced with ajwain (carom seed) and nigella (black onion seed), its a delicious compliment to any curry or stew!
Of all Indian cuisines, Goa has long been one of my favorites. Located on the southwestern coast, there is abundant use of seafood, tomatoes, coconut and chiles in their food. The Portuguese controlled Goa until the early 1970’s. As such, there is much Latin influence on the cuisine. Many Goan foods have similarities to Brazilian cuisine.
Poee is Goa’s answer to pita bread. Soft and fluffy, but nice and crusty on the outside and mildly spiced with ajwain (carom seed) and nigella (onion seed), it’s a perfect complement to any meal. Although not traditionally whole wheat, this fiber rich healthier version is just as delicious.
If you’d like to explore more Goan cuisine, try some of the other specialties from Goa I’ve cooked up!
- Goan Thali – featuring Chicken Espetada (Indo-Portuguese Kebab) and Ambotik (Fish Curry),
- Bolinhas – Coconut Cookies
- Pulao and Toi – Potato Dal
- Beveca – Coconut Rice Flour Cake
- Baath – Goa Semolina Coconut Cake
IN THE MAKING
I had it for lunch with some Cabbage Foogath (Goan Cabbage Stir Fry), but I also enjoyed it just as much for breakfast with some soft butter and a cup of coffee.
It’s just thick enough, you can even make sandwiches with it!