Yell, Dwell, Hell nothing like Sorpotel!

When its GOAN cuisine I am FAMISHED

One of the questions I keep asking the students is that how many in the class are vegetarians? And I see many raised hands, Sometimes the Question is like this. How many in the class are vegetarians who eat meat? Again I see some raised hands. Nothing wrong? But I do believe the religious part of it.Not long before I had a pure vegan student, who once said, Sir ,I just hate meat, and products with addition of eggs, and she added, only when I am at home and when my parents are around, otherwise everything taste like chicken. My bro once tried to pull his stomach out , coz of the rice which he ate was cooked by using chicken stock,
One of the most common meat used by humans during the olden times were pork, there were so many reasons for it, and the varieties of product made from pork , sausages, salamis, forcemeats, in brief I put it all together in a single word Chacutiere(pork butchery) . we study of all these and relate continental cuisine to it, and we forget our own Indian pork dishes, there are so many, the best and the best, And all the credit goes to Goa .
There are endless dishes with pork in india, but many of them are from goa, the fact we have to agree. Pork Balcho, Pork Baffado, Pork Assado, spicy Pork sausage, Pastelo, Pickled Pork, Pork Vindaloo and the King of all Pork Sorpotel. Many in goa claim that their Sorpotel is best, the nice thing about sorpotel is that it can be prepared at least four to five days in advance of the special day. It is warmed up once a day till the day it is served with ‘sanna’ a steamed rice muffin.
The say a festival dining table is incomplete without the famous sorpotel and bibinka. And same like the bibinka a dash of coconut fenni is added in the sorpotel recipe. Here is a goan song dedicated to Sorpotel

For the hotch potch known as Haggis
Let the Scotsman yearn or yell
For the taste of Yorkshire pudding
Let the English family dwell

For the fame Tandoori chicken
That Punjabi praise like hell
But for us who hail from Goa
There’s nothing like Sorpotel!

From the bigwigs in colaba
To the small fry in Cavel
From the growing tribes in Bandra
To the remnants in Parel

From the lovely girls in Glaxo
To the boys in Burmah Shell
There’s no Goan whose mouth won’t water
When you talk of Sorpotel

And Oh! For Christmas dinner
Don’t you think it will be swell
If by some freak of fortune
Or by some magic spell

We could, as they have in Goa
A bottle of the cajel
And toddy leavened sannas
To go with Sorpotel!



Recipe:
Parboil the meat for twenty minutes and mince it fine, grind together 12 redchillies, 12 peppercorns, 1 tsp cumin.ginger, garlic, 8 cloves and 2 piece of cinnamon with 3/4cup of vinegar, Light brown the meat in oil to brown color, add the ground spices and stir for ten minutes add little more vinegar, the stock, chopped onions and green chillies add salt for taste and cook till the oil floats on top and the gravy is thick. Forget not to stir. And taste , if you are not happy with the taste. YOU HAVE PROBABLY FORGOTTEN THE MOST IMPORTANT INGREDIENT “ LARGE QUANTITY OF LOVE’


More of Bibinka and Fenni in my nex blog