Sarapatel

Sarapatel (Portuguese pronunciation: [sɐɾɐpɐˈtɛl], Brazilian Portuguese: [sɐɾɐpɐˈtɛw]), or Sorpotel, is a dish of Brazilian 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.

Sarapatel

A ‘Sorpotel’ from a restaurant in Goa.
Place of origin	India
Region or state	Goa
Media: Sarapatel

Portugal’s ‘Sarapatel’, served at a restaurant in Algés.

Goa’s homestyle ‘Sorpotel’, a picquant pork gravy

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.