Professional Documents
Culture Documents
Feni of Goa
Feni of Goa
No: c-20-56
FY-BBA-2020
TYPES OF FENI
The two popular types of Feni Goa is known for are- Coconut Feni and Cashew
Feni. In terms of production, Coconut Feni is older than Cashew Feni.
Originally the locals made Feni with coconut which was available in abundance
in Goa. But later cashew tree was introduced to India by the Portuguese
colonists which became the new source of this liquor.
COCONUT FENI
Coconut Feni is made from the flowers of the palm tree. The juice is first collected from
the flowers in a process called ‘toddy tapping’. The tapper is called the ‘rendier’. This
process to collect the toddy has been practiced not just in Goa, but the entire south-
east Asia for centuries.
• An earthen pot called ‘damonem’ or ‘zamono’ is placed at the base of the coconut
leaves. Toddy gathers here after tapping with a stick. This toddy is collected twice
every day, in the morning and evening.
• It then flows into a second container called ‘dudhinem’ after flowing down the tree.
Finally, it is poured into a clay pot.
• It is kept in another pot called ‘jhallo’ or ‘monn’ for 3 days for fermentation.
• The Feni is prepared in a distillery called ‘soreachi bhatti’.
• Coconut Feni is distilled twice. The first product, which has 15% alcohol content, is
known as ‘mollop’. It is then mixed with toddy in 4:1 ratio and distilled again.
Figure 1:AVAR
CASHEW FENI
Also called ‘kaju feni’, kaju being the local name for
cashew, this is made from ripe cashew apples.
However interestingly, only those apples are
selected that have fallen to the ground. They are
not picked from the trees. They are then de-seeded
and kept in a place for stomping, which is called
‘colmbi’. Stomping brings out the juice. This has
been the traditional processes followed for a long
time.
• The pulp is patted by hand into small mounds and a weight is kept on the top. This
brings out the juice (neero), which can be consumed.
• Traditionally, the juice has been transferred into a large pot and buried into the
ground for three days for fermentation. But now, plastic drums are being used for
REFRENCES
https://www.thegoavilla.com/goa/info/feni.html
https://timesofindia.indiatimes.com/life-style/food-news/the-interesting-story-behind-
goas-feni/photostory/67788429.cms