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| Signboard outside Baboi's place at Agassaim. |
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| Goan sausages basking in the sun. |
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| Fredy weighs the sausages. |
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| Fredy holding on to his lifeline. |
- Brian Mendonca
I did not intend to land up here. After all, I was told there were no Goan sausages to be had. In a conversation I had on the way here at Verna, I was asked 'Have you ordered your sausages?' I replied in the negative lamely. Because of the Exposition at Old Goa (today was the last day) the demand was high, was the explanation offered.* The person then asked from where I was coming. I found that odd.
Intrigued by the question I decided to take a chance and see for myself if I could salvage some sausages. The matter was urgent as there were guests expected for dinner tomorrow. I knew there was a shop selling sausages in Agassaim but I did not know exactly where. Today, being Saturday, I decided to find out.
Queenie had shared the Google location of Baboi and I followed the directions. I came down the bridge across the river Zuari and branched off NH66 towards the Agassaim bypass. Along a trail inward next to the Post Office, helpful signage made finding the place easier. Past chapels, and a swing suspended from a tree in a garden, the quietness of the village enveloped me. Local bikers came whizzing past as if there were no tomorrow.
The first thing that strikes you when you come near the house of Dominick Fernandes (Baboi), is the smell of the woodfire where the sausages are being smoked. People in big cars were queing up to receive their parcel of pre-ordered sausages. Fredy was consulting a ledger keeping track of the orders. I was fascinated by the energy of the place. I asked if I could take some photos for my blog. The lady readily agreed. 'For your blog, ' she murmured.
I furtively asked her for 100 sausages. 'Only big ones are available,' the lady said. I nodded vigorously, for that was exactly what I wanted. With smaller sausages it becomes time-consuming to peel them all, Queenie says. The other time I hopped in at their outlet in Merces, only the small beads (rosary) were available. At ₹900 a kilo, I was delighted I managed to procure the precious pork sausages - a must for every Goan table - specially during the Christmas season. This when woodfired Goan sausages are retailing in some stores at ₹600 for 450 gms.
Here was a Goan family which made a living serving the Goan community and the Goan diaspora across the world. People were buying in thousands to take back to their homes across the seas. I was humbled by the hard work and dedication of Fredy and his team. Operating out of Mercurem, Agassaim in Goa the Baboi brand has come to be associated with high quality sausages desired the world over.
Someday in the past Dominick and Fredy took a decision to sell Goan sausages to earn a living. Fredy is a self-made man. Today the world comes calling. Despite the garish villas which rise in this sleepy lane, his quiet house with Mangalore tiles - sausages basking in the sun - epitomizes the placid Goan way of life. This is a dream come good. Bon appetit!
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All pix taken by Brian Mendonca at Baboi, Agassaim, Goa on Saturday, 4 Jan 2025. Updated 6/1/25.
*18th Exposition of the remains of Jesuit missionary St. Francis Xavier (1506-1552) at Se Cathedral, Old Goa from 21 November 2024 to 5 Jan 2025.
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