Ever considered adding a dash of… blood to your meal? While it might sound like something from a vampire flick, using blood in cooking is a widespread tradition across many cultures. From hearty stews to surprising desserts, people worldwide have found ingenious ways to incorporate this rich ingredient. Get ready to explore ten fascinating and sometimes startling blood delicacies that might just change how you see your food.
10. Blood Milk, Kenya
The Maasai people of Kenya and Tanzania are known for their deep connection to their cattle. These animals are central to their way of life, providing not just meat and milk, but also blood. The Maasai have a special technique to draw blood from a cow’s jugular vein without harming the animal long-term. This fresh blood is then consumed in various ways. Sometimes it’s drunk raw, or it might be cooked until it forms a jelly-like substance. Perhaps most uniquely, they mix it with milk to create a savory, protein-rich drink, a sort of traditional milkshake.
9. Czernina, Poland
Czernina, also known as czarnina, is a traditional Polish soup that makes full use of its star ingredient, usually duck. While duck meat forms the base, it’s the duck’s blood that gives this stew its distinctive character. The blood is mixed with vinegar to prevent clotting and then combined with sweeteners like honey or fruit syrup. This creates a unique broth that’s sweet, sour, and tangy all at once. Though duck is common, chicken, pig, or rabbit blood can also be used. An old Polish tradition even says czernina was served to young men as a polite way of saying their marriage proposal had been turned down!
8. Sanguinaccio Dolce, Italy
If you’ve heard of blood pudding, Sanguinaccio Dolce from Italy might not seem too far-fetched. The name translates to ‘sweet blood pudding,’ and it’s exactly that. Imagine a rich, dark chocolate pudding made with familiar ingredients like milk, sugar, and perhaps some spices like cinnamon or vanilla. The surprising twist? It’s traditionally made with pig’s blood, which adds a unique richness and texture. This dessert even had a memorable (and rather fitting) cameo in the TV series Hannibal, though the fictional character took some liberties with the recipe’s blood source.
7. Blood Tofu, China
In China, you might encounter a food item with several names like ‘dark tofu,’ ‘black tofu,’ or simply ‘blood tofu.’ This isn’t your typical soybean-based tofu. Instead, it’s made by coagulating animal blood, usually from pigs, until it firms up into a block with a texture similar to tofu. This can sometimes be confusing for vegetarian or vegan travelers who might order tofu expecting a plant-based dish. Blood tofu is very versatile, though, and is used in many Chinese dishes, including stir-fries, soups, and hot pots, much like regular tofu.
6. Blodplättar, Sweden
Think pancakes, but with a rich, savory twist. That’s Blodplättar from Sweden! These thin pancakes are made with a batter that includes whipped blood, giving them a dark color and a distinct flavor. What’s interesting is that these blood pancakes are just one example of a wider European tradition. You’ll find similar dishes like ‘filloas de sangre’ (blood crêpes) in Spain, ‘veriohukainen’ in Finland, and ‘verikäkk’ in Estonia. Sweden isn’t shy about using blood in its cuisine either; they also enjoy blood soup, blood pudding, and even blood bread.
5. Pig Blood Ice Cream, U.S.
Believe it or not, pig’s blood has made its way into ice cream in the United States. Over the last decade, some adventurous chefs and creameries have started experimenting with it. One early creator, Chef Garret Fleming, aimed to blend modern ice cream with the idea of Italian Sanguinaccio Dolce. The blood often replaces egg yolks, which are typically used to create a custard-like thickness in ice cream. This makes it an option for people with egg allergies. The result is a rich, creamy ice cream with a subtle mineral taste. Not surprisingly, this bloody treat has become a quirky, popular offering around Halloween, sometimes sold under spooky names like ‘Dracula’s Blood Pudding’.
4. Hematogen, Russia
Hematogen bars might look like your average chocolate or nutrition bar, but they have a secret ingredient: processed cow’s blood. Though originally invented in Switzerland in 1890, Hematogen became widely associated with Russia. Starting in the 1920s, Russia produced its own version, even using it as rations for soldiers during World War II. Today, it’s still sold in Russian pharmacies, often marketed as a nutritional supplement for children, said to be rich in iron and helpful for preventing anemia. While once common, obtaining the key ingredient, ‘black food albumen’ (cow’s blood), হয়েছে more challenging, making the bars less widespread than they used to be.
3. Snake Wine, Southeast Asia
Snake wine is a potent beverage found in many Southeast Asian countries, prepared in various ways. The common thread? It’s made with snake blood mixed or infused with wine, usually rice wine. While snake meat is also eaten in the region (from non-venomous snakes for safety), snake wine often utilizes venomous snakes. The ethanol in the alcohol denatures the venom, making it safe to consume. There are two main types: ‘mixed,’ where snake blood (and sometimes other body fluids, but not venom) is directly mixed with the alcohol, and ‘steeped,’ where an entire snake is left to infuse in a jar of alcohol for weeks or even years. Many believe these wines have medicinal benefits, commonly for boosting male vitality.
2. Sundae, South Korea
A word of advice for travelers in South Korea: if you order a ‘sundae’ expecting a sweet ice cream treat, you might be in for a surprise! In Korean cuisine, sundae (pronounced ‘soon-dae’) is a type of blood sausage. It’s a popular street food made by steaming cow or pig intestines and stuffing them with various ingredients, primarily blood, along with noodles, rice, and vegetables. Sometimes, bits of liver or lung are also added. While it sounds quite different from the dessert, Korean sundae is a savory and beloved dish, often served with spicy sauces like gochujang. So, be sure to clarify which kind of sundae you’re after!
1. Black Broth, Ancient Sparta
The ancient Spartans were legendary for their military skill and extreme training methods. Part of their intense lifestyle reportedly included a dish known as Spartan black broth, or blood soup. Details about this historical food are debated by historians. Some believe it was a daily staple for Spartan soldiers, while others think it was a special dish for the wealthy or specific occasions. There’s also discussion about whether it was consumed for strength or as part of celebrations. While no exact recipe survives, it’s widely believed the broth was made from pork, salt, vinegar, and, crucially, pig’s blood. Some accounts even suggest younger Spartans ate the broth, while older ones might have drunk the blood raw. Whatever the specifics, its blood content certainly fits the fierce Spartan image!
From nutrient-rich milkshakes and savory pancakes to surprising desserts and historic military rations, blood has found its way into an incredible variety of dishes across the globe. These ten examples show just how resourceful and diverse human culinary traditions can be. While some of these foods might challenge our usual tastes, they offer a fascinating glimpse into different cultures and their unique approaches to nourishment. It certainly makes you think about the ingredients we often overlook!
Which of these blood-based dishes surprised you the most? Would you dare to try any? Share your thoughts in the comments below!