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.
- 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
- 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.