Sarapatel facts for kids
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A Sarapatel from Goa.
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| Place of origin | India |
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| Region or state | Goa |
Sarapatel (also called Sorpotel) is a tasty dish that comes from Portugal. It is now very popular in the coastal Konkan region of India. You can find it especially in Goa, Mangalore, and among the East Indians of Mumbai. It is also made in northeastern Brazil.
The name 'sarapatel' means "confusion" or "mix-up." This is because the dish uses a mix of ingredients. These include pork meat and other parts like heart, liver, and tongue. Sometimes, pork blood was also used, but this is rare today. The meat is first partly cooked, then cut into small pieces. After that, it is lightly fried before being cooked in a spicy sauce with vinegar.
The exact taste and spices used can be different depending on where it is made. For example, some recipes use more vinegar than others. The size of the meat pieces also changes. How it is cooked can also vary. Some cooks fry the meat before adding it to the sauce. Others put the partly cooked meat directly into the sauce.
In Goa and Mangalore, Sarapatel is often eaten with "sanna." Sanna are soft, white, and slightly sweet steamed rice cakes made with coconut. However, you can also enjoy Sarapatel with regular bread, over rice, or even inside a bun like a sandwich.
History of Sarapatel
This dish first became popular in Brazil. It was made by African slaves. Their version used parts like the tail, ears, intestines, and tongue, sometimes with a little blood. It was a hearty and filling meal.
The Portuguese, who loved pork, brought this dish to India. The version that came to India was popular in the Alentejo region of Portugal. Over time, local Goan Christians and East Indians added their own special touches to the recipe. This is the delicious variety of Sarapatel that people enjoy today.
See also
In Spanish: Sarapatel para niños
