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How to Make Ñache or Ñachi?
Ñachi or ñache is a Mapuche preparation traditionally made at the start of preparing a goat or lamb for a barbecue. The blood is collected in a tray immediately after the animal is slaughtered, then seasoned and coagulated. This practice is one of the oldest culinary traditions in human history.
Nutritional Facts
Each serving of ñache or ñachi contains approximately 150 kcal, 5 g of carbohydrates, 10 g of protein, 20 mg of cholesterol, and 50 mg of sodium.
Recipe for Ñachi or Ñache Mapuche
Preparation Time: 30 minutes
Servings: 10 people
Ingredients
- Fresh blood from a goat or lamb
- 2 lemons
- Fresh cilantro finely chopped
- Merkén (smoked chili pepper)
- Sea salt
Preparation Steps
- Collect the animal’s blood in a flat-bottomed tray where you have previously mixed fresh chopped cilantro, sea salt, and merkén to taste. Stir to combine. Add the juice of the lemons and let the mixture sit until it coagulates, usually no more than 10 minutes.
- Once it reaches the desired consistency, cut the mixture into small cubes of 2 to 3 centimeters using a knife. Serve the ñachi or ñache immediately, accompanied by fresh-baked bread and ideally a glass of Chilean wine.
Traditions and Consumption
As part of the preparation, some of the blood is poured into the “Ñuke Mapu” (Mother Earth). According to tradition, if the ñache turns out too watery, it is believed that the preparer will have a short life. In such cases, the ñache is discarded or fed to animals.
Well-prepared ñache, on the other hand, should have a texture similar to soft cheese. When made properly, it symbolizes a long life for the preparer and good health for those who partake in the dish.
Did You Know?
Eating ñachi can induce sleepiness due to the high iron content in the animal’s blood. It is advisable for certain individuals to avoid consuming it.
