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.jpg) A ‘Sorpotel’ from a restaurant in Goa. | |
| Place of origin | India,Portugal |
|---|---|
| Region or state | Goa |
Sarapatel (Portuguese pronunciation:[sɐɾɐpɐˈtɛl],Brazilian Portuguese:[sɐɾɐpɐˈtɛw]), orsorpotel is adish of Portuguese origin now commonly cooked in theKonkan—primarilyGoa,Mangalore, andBombay—the erstwhileEstado da Índia Portuguesa colony. What came to India was the version popular fromAlentejo region of Portugal, to which the native Goan Christians and East Indians added their own flavors. It is also prepared in northeasternBrazil. The word ‘Sarapatel’ literally means confusion, referring to the mish-mash of ingredients which include Pork meat andoffal (which includes heart, liver, tongue, and even pork blood sometimes). However, blood is rarely used in the modern-day version since pure blood is difficult to acquire. 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 morevinegar. The size of the pieces also varies, as does cooking technique: somesauté 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 sweetsteamed rice and coconut bread. However, it can also be enjoyed withPão, on cooked rice, or in a bun as a sandwich.
| Blood curd | |
|---|---|
| Blood drinks |
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| Blood batter/dough | |
| Blood sausage | |
| Blood soup |
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| Other dishes | |
