Bafat

{{Short description|Spice mix}} {{Use dmy dates|date=August 2019}} '''Bafat''', also spelled '''bafad''' or '''baffat''', is a type of masala used in Mangalorean and Goan cuisines, particularly in Mangalorean Catholic and Goan Catholic cooking. It is commonly made with a mixture of dried and ground chilli peppers, coriander seeds, cumin seeds, mustard seeds, black peppercorn, turmeric, cinnamon and cloves. Bafat is most well-known for its use in a pork stew, which is also called Pork Bafat or "dukra maas", that is commonly served with sanna. It is also used to season other meats and vegetables.<ref>{{Cite book |last=Brien |first=Charmaine O' |url=https://books.google.com/books?id=BGhBAgAAQBAJ&pg=PT372 |title=The Penguin Food Guide to India |date=2013-12-15 |publisher=Penguin UK |isbn=978-93-5118-575-8 |page=372 |language=en}}</ref><ref>{{cite web|access-date=2022-01-06|title=Have you had these seven iconic Mangalore dishes?|url=https://indianexpress.com/photos/lifestyle-gallery/seven-iconic-mangalore-dishes-2759297-foodie/|date=18 April 2016}}</ref>

==See also== * Sarapatel

==References== {{reflist}}

Category:Mangalorean cuisine Category:Herb and spice mixtures