JeJu

Goa Goa Goane

In food on 09/02/2009 at 10:05 am

Andrew Zimmern is Anthony Bourdain without the snide quips and self-loathing. Both are globetrotting former NYC cooks who eat weird things wherever they go on their respective Travel Channel shows. What a gig. I like to watch their shows for the secret ingredients that go into exotic dishes.

Last night, AZ was in Goa, India, world-renowned for its beaches on the western coast of the region. It was once a Portuguese colony, so there is Spanish ‘adobo’ influence in the cuisine. He was invited to a private home in the countryside where the women cooked sorpotel, a special occasion dish, like the Indian equivalent of Filipino dinuguan, all innards but with a nasty kick. I knew I had to look this up. If you come to our parties, don’t be surprised if this is served next time, heh heh.

Ingredients:
2 lb boneless pork shoulder (GFP)
1 pork liver, 1 heart, 1 tongue, 2 kidneys
1 cake pig’s blood
3 cups water
[12 dried red chillies/peppers
12 peppercorns
12 cloves garlic
1 inch piece ginger
1 tsp cumin seeds
8 cloves
2 one-inch pieces cinnamon]
¼ cup vinegar
½ cup oil
1 peg (shot) coconut feni (Goan special liquor, can sub with Malibu rum)
Salt to taste
6 green chillies/peppers, chopped
4 medium onions, chopped fine

Put all the spices except the green chillies/peppers and onion, into the blender/grinder with the vinegar and grind to a fine paste (or if you are lazy like me, use the powdered versions of the spices). Heat the oil in a deep pan on medium heat and lightly fry all the diced meat, stir frying continuously till it is lightly browned.

Add ground spices and stir fry 5 minutes. Add salt to taste, coconut feni, any remaining vinegar, chopped onions and green chillies. Cover with stock or water. Lower the heat and let the sorpotel simmer 30 minutes until tender. When the oil comes to the top and the sauce is thick, remove from the heat.

It is customary to serve sorpotel with sannas (fluffy rice pancakes) for special occasions.

Sanna Ingredients:
1 cup rice
1 cup grated coconut
Toddy (sap of coconut palm, palm wine) – 3/4bottle
Salt and sugar to taste

Wash the rice and soak overnight. Drain and grind the rice finely with some of the toddy.

Finely grind the grated coconut.

Mix the rice and coconut paste with salt to taste and about 4 Tbsp (or more) sugar. Add enough toddy to make a thick batter. Cover and keep in a warm place for about 3 hours until batter doubles in quantity.

Pour batter into flat plates or idli moulds and steam for 20 minutes. To check if the sannas are done, pierce with a knife.

portuguese goan crest

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