SORPOTEL

 

Maria, a Goan friend and fantastic cook, brought me a bowl full of Sorpotel to sample, but refused to tell me what it was until after I had eaten it. Good thing, because if she had told me it was a stew of beef tongue, heart, liver, and pork I probably never would have tasted it which really would have been a mistake. The meat was so tender it melted in my mouth. It had quite a spicy kick to it, but also a complex flavor that was unique from any curry or masala I've ever tasted. If you're ever in Zanzibar, be sure to stop in CHIT CHAT, Maria's restaurant and order the Sorpotel or one of the other Goan dishes on the menu. Otherwise try the following recipe which is a MUST if you enjoy spicy food. (If you're not feeling adventurous enough to try the tongue, heart or liver, substitute beef or pork for a still delicious version.

 

1 pound beef (tongue, if available)

1 pound pork

1 pound liver

1 teaspoon cumin seeds

1 teaspoon whole black peppercorns

1 teaspoon cinnamon

4 whole cloves

1 teaspoon coriander seeds

1 teaspoon turmeric

8 - 12 dried chili peppers

3 medium onions, finely chopped

2 inch piece fresh ginger, grated

1 full head of garlic, cleaned and minced

1 tablespoon tamarind paste

cup vinegar

 

Place meat in a sauce pan and cover with water. Boil until the meat is cooked through and remove from heat. Cool and reserve the water. Once the meat is cool enough to handle, cut it into half inch squares. Place cumin, black pepper, cinnamon, cloves, turmeric, and chilies in a spice grinder or mortar and pestle. Grind together. Add tamarind and enough vinegar to form a paste. Fry the onion, garlic, and ginger in a large saucepan. When the onions are soft, stir in the spice paste. Continue cooking until the onions and spices are well combined. Add the meat and the remaining vinegar and simmer for at least one hour.

 

Serves 12.

 

country : Tanzania

course : meat dish

 

source : internet