Cho-hee (Rakti) – Nepalese Cuisine from Newari Community

Cho-hee (Rakti) – Nepalese Cuisine(Newari community) Cho-hee is a spongy dish, made of blood that is mixed with spices and steamed. Blood is the most important byproduct of slaughtering.

It consists predominantly of protein and water. Blood collected hygienically can be used for human consumption. Many cultures consume blood as food, often in combination with meat. The blood may be in the form of blood sausage.

Varieties of blood sausage are also popular in Mexico, the southwest United States (moronga), Peru (relleno), Chile (prietas, ñache), Argentina, Uruguay and Cuba.. In China and some regions of Southeast Asia, coagulated chicken, duck, goose or pig blood, known in Chinese as “blood tofu” and is used in soups. In the South Indian state of Tamil Nadu, stir-fried lamb blood is a common dish for breakfast and lunch.

When prepared alone it is called raththam poriyal. In Korea, blood as food is known as seonji. Coagulated cattle seonji and dried radish greens are added to the beef leg bone broth in order to make seonji-guk (blood curd soup) In Finland, pig’s blood is used, with milk, flour and molasses, to make blood pancakes, usually served with lingonberry jam. In Italy, the sanguinaccio dolce is a pudding made with pig blood, chocolate, sugar, pine nuts, raisins and milk.

In Britain, Ireland, and some Commonwealth countries, “black pudding” or “blood pudding” is made from blood and some filler grains and spices, often oatmeal.In Montgomeryshire, Wales, goose blood was used to make a pastry tart at Christmas time.