Recipe by Alice Pereira Mai
Ingredients:
1 kg pork with the blood (buy pork with fat)
5 medium onions
2 inch ginger
2 green chillies (slit length wise)
2 pods of garlic (cut each clove in half lengthwise)
4 tbsp bafat powder (Savitha brand)
5 cloves
2 inch cinnamon stick
2 bay leaves
2 tbsp vinegar or tamarind paste
3/4 tbsp salt
Steps:
1 kg pork with the blood (buy pork with fat)
5 medium onions
2 inch ginger
2 green chillies (slit length wise)
2 pods of garlic (cut each clove in half lengthwise)
4 tbsp bafat powder (Savitha brand)
5 cloves
2 inch cinnamon stick
2 bay leaves
2 tbsp vinegar or tamarind paste
3/4 tbsp salt
Steps:
- Cut the meat into small pieces.
- To a non stick vessel, add the meat with bafat powder, cloves, cinnamon, bay leaves and vinegar. Cook covered on low heat with 1 cup of water for about half an hour (Don't add salt at this stage). If the meat is still tough, add 1/2 cup water more and cook for longer.
- Once the meat is almost cooked, add salt, onions, ginger, green chilli, garlic and cook covered for 10 minutes on medium flame. The onions should still be slightly tender, not melted. Adjust salt, vinegar and bafat powder to taste.
- *Optional: You can add yam, sweet potato or raw/plantain banana to the dish (see notes)
- Finally, add the washed blood and mix well so it doesn't burn. Cook covered for about 15 minutes on medium flame.
- ENJOY!
- The blood is cooked and given in a small packet. Wash it about 10 times before adding it to the pork.
- *Optional:
- Cut the yam, sweet potato or cooking banana into pieces the size of the meat.
- Yam - boil the yam separately in advance with salt. Strain the yam and add it just before adding blood.
- Banana & sweet potato - Do not cook in advance.