![]() Many Igbos who buy butchered, packaged meat from groceries and supermarkets are in the habit of washing the blood from the meat with water before preparing it. This practice may have been influenced by the Igbo Jewish community that apparently predates contact with Europe. Goats, cattle, and other animals slaughtered in the traditional Igbo manner are dispatched with a single cut across the neck and then most or all of the blood is allowed to slowly drain from the wound. The Igbo ethnic group of Nigeria has no explicit prohibitions against eating blood, but most regard it with disgust and refuse to eat any meat perceived as "bloody" or undercooked (such as raw meat in sushi or steak prepared raw, rare, or medium). See also Biblical law in Christianity and Communion (Christian). In the New Testament, blood was forbidden by the Apostolic Decree due to banning sacrifice of animals before idols, ( Acts 15:19–21) and is still forbidden among Eastern Orthodox Churches. Blood and its by-products are forbidden in Islam, in the Qurʼan, surah 5, al-Maʼidah, verse 3. In Abrahamic religions, Jewish and Muslim cultures forbid the consumption of blood. Some cultures consider blood to be a taboo form of food. The procedure was frowned upon by the more orthodox due to the similarities with the eucharist. The medieval cult of saint Thomas Becket in England included the drinking of "water of Saint Thomas", a mix of water and the remains of the martyr's blood miraculously multiplied. A pilgrim would have acquired it with miraculous "water of Saint Thomas". Remains of a metal ampulla depicting Becket's martyrdom. Many other Christian denominations symbolically consume the Eucharist. The post-communion prayer of the 1662 Anglican Book of Common Prayer describes the meal as "spiritual food". The Catholic Church, as well as the Eastern Orthodox, Oriental Orthodox, and some Anglican churches, believe that in the sacrament of the Eucharist, the participants consume the real blood and body of Jesus Christ. Russia and ex-USSR countries produce sweet nutrition bars containing cattle blood, known under the generic name Hematogen originally created for treating anemia, they are also used like regular sweets nowadays. One example is the drinking of seal blood which is traditionally believed by the Inuit to bring health benefits. Raw blood is not commonly consumed by itself, but may be used as an addition to drinks or other dishes. In some cases, blood is used as an ingredient without any additional preparation. In Vietnamese cuisine pig blood curd is used in soup based noodles dishes such as Bún bò Huế or Bánh canh, bún rêu, cháo lòng. In Tibet, congealed yak's blood is a traditional food. ![]() ![]() In Korea, blood curd is typically made of cattle blood and is often used as an ingredient for different kinds of soups and stews, such as hangover soup. In Hungary when a pig is slaughtered in the morning, the blood is fried with onions and served for breakfast. This soup has a reputation as a healthy and tasty meal in China. Chinese people use pig blood, tofu, and vegetables to make a healthy soup. Blood tofu is found in curry mee as well as the Sichuan dish, Mao Xue Wang ( Chinese: 毛血旺 pinyin: máo xuè wàng). This dish is also known in Java as saren, made with chicken's or pig's blood. The blood is allowed to congeal and simply cut into rectangular pieces and cooked. In China, " blood tofu" ( Chinese: 血豆腐 pinyin: xiě dòufǔ) is most often made with pig's or duck's blood, although chicken's or cow's blood may also be used. Blood curd is a dish typically found in Asia that consists of cooled and hardened animal blood. It can provide flavor or color for meat, as in cabidela.īlood can also be used as a solid ingredient, either by allowing it to congeal before use, or by cooking it to accelerate the process. Czernina, a blood soup from Poland, served in a Dutch 'Soup of the Day' cupīlood soups and stews, which use blood as part of the broth, include czernina, dinuguan, haejangguk, mykyrokka, pig's organ soup, tiet canh and svartsoppa.īlood is also used as a thickener in sauces, such as coq au vin or pressed duck, and puddings, such as tiết canh. ![]()
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