Click on the image, above to submit to Pinterest.
Zimbabwean Sorpotel
Zimbabwean Sorpotel is a traditional Zimbabwean recipe for a classic Indian-inspired curry of beef and pork in a spied base soured with tamarind paste and vinegar. The full recipe is presented here and I hope you enjoy this classic Zimbabwean version of: Zimbabwean Sorpotel.
prep time
20 minutes
cook time
120 minutes
Total Time:
140 minutes
Serves:
6–8
Rating: 
Tags : Spice RecipesPork RecipesBeef RecipesVegetable RecipesZimbabwe Recipes
Sorpotel was originally a Goan curry of pork and pork offal in a spiced vinegar, oil and coconut feni (coconut alcohol) base with onions, garlic, ginger and chillies. Indian plantation workers brought the dish to Southern Africa and it has survived, in an altered form in Zimbabwe, where it's made with a mix of beef and pork.
Ingredients:
500g beef tongue (substitute shin of beef if not available)
500g pig's liver
500g pork
1 tsp cumin seeds
1 tsp whole black peppercorns
1 tsp ground cinnamon
4 whole cloves
1 tsp coriander seeds
1 tsp ground turmeric
10 dried hot chillies (piri-piris are typical)
3 medium onions, finely chopped
5cm length of fresh ginger, finely grated
1 whole head of garlic, cloves peeled and minced
1 tbsp
tamarind paste
60ml vinegar
oil for frying
Method:
Place the meat, whole in a pan and cover with water. Bring to a boil and cook for about 40 minutes, or until the meat is cooked through. Drain the meat but reserve the meat broth.
Once the meat is cool enough to handle cut into 1cm squares.
In the meantime, combine the cumin, black pepper, cinnamon, cloves, coriander seeds, turmeric and chillies in a spice grinder or mortar and grind or pound to a fine paste.
Work in the tamarind paste and vinegar until you have a smooth paste-like mixture.
Heat a little oil in a large pan, add the garlic and ginger and fry gently for about 4 minutes, or until softened but not coloured. Now stir in the spice paste and the grated ginger.
Cook for a few minutes, stirring constantly, then add the meat. Thin down with a little water if needed. Bring the mixture to a simmer, cover and cook for 60 minutes.
Serve hot, accompanied by rice or sadza.
