Translations:Vindaloo/3/en

A standard element of Goan cuisine derived from the Portuguese carne de vinha d'alhos (meat in wine and garlic marinade; literally "meat of vine of garlic" The basic structure of the Portuguese dish was the Portuguese sailor's "preserved" raw ingredients, packed in wooden barrels of alternate layers of pork and garlic, and soaked in red wine. This was adapted by the local Goan cooks with the substitution of palm vinegar for the red wine, and the addition of spices, evolving into the localized "vindaloo".