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<p><b>New page</b></p><div>{{Use dmy dates|date=August 2019}}<br />
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{{Infobox prepared food<br />
| name = Sarapatel<br />
| image = Sarapatel em Baga (Goa).jpg<br />
| image_size = 300px<br />
| caption = A Sarapatel from Goa.<br />
| alternate_name = <br />
| country = [[India]]<br />
| region = [[Goa]]<br />
| creator = <br />
| course = <br />
| served = <br />
| main_ingredient = <br />
| variations = <br />
| calories = <br />
| other = <br />
}}<br />
[[File:Sarapatel.jpg|thumb|A Sorpotel, a Goan dish, Sarpatel, an Eastindian dish, from Algés, Portugal.]]<br />
[[File:Sorpotel 1.jpg|thumb|A pork Sarapatel.]]<br />
'''Sarapatel''' ({{IPA-pt|sɐɾɐpɐˈtɛɫ}}, {{IPA-pt|sɐɾɐpɐˈtɛw|br}}), or '''Sorpotel''', is a dish of [[Portugal|Portuguese]] origin now commonly cooked in the coastal [[Konkan]] region of India, primarily [[Goa]], [[Mangalore]] and [[East Indians]] of [[Mumbai]] '''Sarpatel'''. 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. <br />
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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 [[Sautéing|sautee]] the meat prior to cooking it in the sauce, while others add the diced parboiled meat directly to the sauce.<br />
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In Goa and Mangalore, Sorpotel is often accompanied by "[[Sanna (rice cakes)|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.<br />
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== History ==<br />
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.<br />
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==External links==<br />
{{commons category|Sorpotel}}<br />
*[http://www.recipezaar.com/126552 Sorpotel Recipe]<br />
*[https://web.archive.org/web/20110724044409/http://www.rossomak.net/modules.php?name=Christmas-MM&page=Sorpotel.html About Sorpotel]<br />
*[https://indianexpress.com/article/lifestyle/food-wine/food-story-how-sorpotel-travelled-from-brazil-to-india/ Food Story: How Sorpotel travelled from Brazil to India]<br />
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{{Indian Dishes}}<br />
<br />
[[Category:Brazilian cuisine]]<br />
[[Category:Goan cuisine]]<br />
[[Category:Indian fusion cuisine]]<br />
[[Category:Pork dishes]]<br />
[[Category:Portuguese fusion cuisine]]</div>imported>Ira Leviton