Naga Dish|Pork in Blood Stew

Today we are sharing a dish with an ingredient that is enjoyed not just by the Nagas, but also by other cultures across the globe- pork blood. It is often made into a savoury stew of meat, pork innards in rich, dark gravy of pig blood. In the Philippines, it is savoured as Dinuguan and in Guam, as Fritada. In Europe , you have the famous black pudding which is a black sausage containing pork, dried pig’s blood, pork fat and spices.

In Nagaland (in Ao lingo), we call it Aai Choo.

Picture & Recipe Courtesy: Vilme

Ingredients :

1 1/2 kilogram Pork Intestine and Pork
7-8 Cloves of Garlic
Dried Red Chilly
medium size Ginger
a handful of local chives
500 ml of water
250 ml of blood
Salt to taste

Directions:

Cut the intestine and pork into medium sized pieces and place them in a large pot.Add water, cover the pot and bring it to boil.
Now add the chilly,ginger & garlic paste and salt to taste.
Cover pot and cook until the meat is cooked.
Once the meat is cooked, pour the blood and keep stirring so that it does not form lumps. Cook for about 15 mins
Garnish with local chives

Serve warm with rice or with strong black tea.