Sarapatel

Sarapatel (Portuguese pronunciation: [sɐɾɐpɐˈtɛɫ], Brazilian Portuguese: [sɐɾɐpɐˈtɛw]), or Sorpotel, is a dish of Portuguese origin now commonly cooked in the coastal Konkan region of India, primarily Goa, Mangalore and East Indians of Mumbai, The former 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 Sarapatel from Goa.
Place of origin	India
Region or state	Goa
Cookbook: Sarapatel   Media: Sarapatel

A Sarpotel, a Goan dish, from Algés, Portugal.

A pork Sarapatel.

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 sautee 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 bread, on rice, or in a bun as a sandwich.