(VOVWORLD) - In today’s Food Delight, we will present a Brazilian dish called “Sarapatel” meaning mish-mash of pork offal. This is a dish of Portugese origin now commonly seen in the Northeast of Brazil. It’s made with guts and other pork viscera, in addition to curdled blood and cut into pieces.
Hello, guys and gals. Welcome back to Food Delight. In today’s program, we’ll present a Portugese-Brazilian dish called “Sarapatel”. This recipe comes from our friend Wagner Dantas, a Brazilian food lover, whose Vietnamese name is Canh, soup in our language.
Wagner: This traditional food is from the Alto Alentejo region, in Portugal; but it was adapted to Brazilian customs and to the mix of African and European spices. It is also common in part of India, which was colonized by the Portuguese, Goa.
Such food arrived with the Portuguese colonizers, but it became more ingrained in the Brazilian northeastern region; where some customs are still present.
In Brazil sarapatel also means mess, so it represents this recipe.
 Sarapatel is made with guts and other pork viscera, in addition to curdled blood and cut into pieces
(Photo:https://www.tudoreceitas.com/receita-de-sarapatel-nordestino-2901.html) |
It looks like a slightly different mix, but is it really tasty? Our friend Wagner says yes.
It is a meal worthy of a crowd, a special treat on Sundays, incredibly quick and easy to make, and always a hit with children and adults. Who doesn’t want to try a nutritious and delicious food like this?
Sounds good. Here’s the recipe, so you can make this easy meal at home.
Wagner: Separate the pork, wash it well with water, vinegar and lemon juice. Put it to cook with water, a little salt, a pinch of cumin, a pinch of nutmeg, bay leaves, whole garlic cloves and more vinegar and more lemon juice. Let cook until soft, but consistent.
Remove from the heat, let it cool and chop everything in cubes of about 1.5 cm, regular as far as possible.
Put 4 tablespoons of olive oil in the pan and let it heat (medium heat).
Fry the garlic and the chopped onion until yellow (without burning).
Add the chopped offal, the more cumin and more nutmeg and let it sauté.
Now Canh (Wagner) will tell you how to finish this dish.
Wagner: Add more spices to your taste, reserving 1 ½ tablespoon of the chopped coriander. Stir well, add 150 ml of boiling water and the curdled blood well fragmented, stirring gently. If you need to add more salt. Cover the pan and let it simmer for 5 minutes.
Place in a bowl, drizzle with leftover olive oil, garnish with leftover coriander and cover.
 Sarapatel is a meal worthy of a crowd, a special treat on Sunday, incredibly fast and easy to make, and always a hit with children and adults. (https://www.nacaonordestina.com.br/) |
Serve hot, with white rice and thick (raw) manioc flour.
Now just call friends, but always leave a pepper next to the dish because there are always those who want their sarapatel very spicy.
Give it a try. You won’t be disappointed. We’d love to hear from you and what you thought of “Sarapatel”. Follow us on our Facebook Fanpage – VOV5 English Service – or email us at englishsection@vov.vn. Thanks for listening. Happy cooking!