Sarapatel
 | This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. (February 2013) |
 A ‘Sorpotel’ from a restaurant in Goa. | |
| Place of origin | India |
|---|---|
| Region or state | Goa |
Sarapatel (Portuguese pronunciation: [sɐɾɐpɐˈtɛl], Brazilian Portuguese: [sɐɾɐpɐˈtɛw]), or Sorpotel, is a dish of Portuguese origin now commonly cooked in the Konkan—primarily Goa, Mangalore, and Bombay—the erstwhile Estado da Índia Portuguesa colony. It is also prepared in northeastern Brazil. The word ‘Sarapatel’ literally means confusion, referring to the mish-mash of ingredients which include Pork meat and offal (which includes heart, liver, tongue, and even pork blood sometimes). However, in modern-day version, blood is rarely used as now getting the pure blood is slightly difficult. The meat is first parboiled, then diced and sauteed before being cooked in a spicy and vinegary sauce.
The flavourings and spices differ from region to region, for example, some use more vinegar. The size of the pieces also varies, as does cooking technique: some sauté the meat prior to cooking it in the sauce, while others add the diced parboiled meat directly to the sauce.
In Goa and Mangalore, Sorpotel is often accompanied by ‘Sanna’—a spongy, white, and slightly sweet steamed rice and coconut bread. However, it can also be enjoyed with Pão, on cooked rice, or in a bun as a sandwich.
History
[edit]Made by African slaves in Brazil, the dish had the tail, ear, intestines, tongue and a hint of blood. It was a filling, rich ode to offal. The pork-loving Portuguese got it to India. What came to India was the version popular from Alentejo region of Portugal, to which the native Goan Christians and East Indians added their own tricks to make it even more interesting. It is this variety that is available today.
See also
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