(Please click here to read about this series of reposts of original posts from May 24, 2010 to June 12, 2010)
Brazilian food traditions, particularly in the northeastern regions of that country, include many dishes in which blood figures prominently. Blood-sausages are part of the culinary landscape of Portugal, and perhaps the influence of Portuguese colonizers introduced blood as a culinary ingredient to Brazil. Well-loved dishes from the Nordeste which have blood as a principal ingredient include sarapatel, which uses pork blood, and galinha de cabidela, with chicken. One of the most interesting, and surprising uses of blood is in the creation of a candy called chouriço, made from pork blood, manioc flour, rapadura sugar and flavorings. Friends of mine who grew up in the interior of Ceará remember loving chouriço as children, though most swear they wouldn't eat it now.
In the interest of gastronomic sociology, the next few posts will feature some of these "blood" foods. None of them will have been tested by me,however, as I have to admit to being in that group of people mentioned in the first paragraph that have a cultural antipathy to eating blood. I just can't bring myself to do it, much as I try.