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Goans in New Zealand.
Legend states that one of the first known Indians who arrived in New Zealand was Edward Peter of Goa..
New Zealand which is also known by its Maori name Aotearoa roughly translates into the “Land of the Long White Cloud” is largely a country made up of migrants so its only logical that being the daring seafarers that Goans were known for, that one would turn up in New Zealand.
Legend states that one of the first known Indians who arrived in New Zealand was Edward Peter of Goa who turned up in 1853 even though various Indians had been arriving from the early 1800s.
Today there are several Indians of Goan descent who live across both the main islands that make up New Zealand though most of them are based in Auckland. Bringing with them the rich cultural heritage, flavour and zest for life that only a Goan can portray with their cuisine, music and religious approach to the church calendar -The famous Carnival.
Though small in numbers compared to the overall Indian migrant population, there is no doubt that the Goans in New Zealand want to ensure their language, their recipes as well as their culture lives on.
On December 3, 2005, Catholic Goans in Auckland, New Zealand celebrated the Feast of St Francis Xavier with a mass in Konkani, the first time such an event had been held in New Zealand.
This tradition now continues as there is a regular Goan Mass with a full-fledged Goan Choir doing a full rendition of the traditional Goan hymns that is well attended by Goans and non-Goans alike.
A couple of Goans have started a radio programme called Susegaad Danpaar where they reach out to their community with interviews, teachings, songs, and topics of Goan interests.
Another highlight of the year is the Tiatr which is an evening of drama (in Konkani naturally) accompanied by food stalls where the best of Goan cuisine is on sale and is well frequented by Indians as well as a few Pakehas (Gorras as known in India).
One can’t go past talking about Goa or Goans without mentioning their cuisine and in New Zealand this is no different with multiple avenues for people to buy homemade Goa Sausages, Sorportel and Pork Vindaloo etc.
Of course, as Indian’s are innovative by nature, the lack of traditional ingredients is quickly overcome with the art of substituting Snapper (a local fish) for Pomfret, Idlis for Sanaas, Malt vinegar for Goa vinegar and ‘pretend’ Vodka for Feni; though one can’t ever mistake the flavour, so a large bit of imagination is needed here.
Christmas is the best time to savour the traditional Goan sweets like kulkuls, milk cream and nevries which grace every Goan household’s Christmas plate though what is dreadfully missed is the Pyramid jaggery, Karma masala, Sourrack and the tasty Goan fish curry.
What is treasured when gifted by visiting relatives from Goa is bottles of Feni, Goa vinegar, tinned Goa sausages (to get past Bio-Security NZ) and Goan masalas which used on special occasions permeate the air, tantalise the taste buds and cause mouthwatering anticipation.
Life in Goa is certainly missed for one can never replicate the hospitality of the Goan people, the countryside nor the food but life in New Zealand comes a close second; for every Goan who has migrated here continues to flavour the community with the very best of Goa.
