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Zanzibar Recipes: Sorpotel
By Ian Williamson   |  

The first time I ate this wonderful dish I had no idea what ingredients went into the making. It took me a while to get the recipe. I traveled from Northern Tanzania to Zanzibar to get this recipe from a great friend.

I think if I had known the ingredients I may never have tried this wonderful dish. Give it a try you won’t be disappointed. It is so succulent it melts in your mouth. It also has a bit of a spicy kick with you would expect coming from Zanzibar.

Ingredients - 1 pound beef (tongue, if available) - 1 pound pork - 1 pound liver - 1 teaspoon cumin seeds - 1 teaspoon whole black pepper corns - 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 - 1/4 cup vinegar

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Directions - 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.

Now enjoy this wonderful dish with rice.

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