News Americas, MIAMI, FL, Fri. June 1, 2018: As we begin the celebration of National Caribbean American Heritage Month here in the USA, we bring you an exotic Caribbean recipe that is sure to whet your appetite and leave you salivating for more. If you are an adventurous foodie try this. We dare you!
Ingredients
4 yards runners (the intestines of the cow cleaned thoroughly with lime and vinegar.) (available at most Hispanic or Muslim butcheries if you are in the US or Canada)
1 pint cow’s blood (available at most Hispanic or Muslim butcheries if you are in the US or Canada)
Filling
2 pts rice
1 can coconut milk
Shallot
Celery
Thyme
1 tsp ground cinnamon
Salt
Sugar
Limes or lime juice
Basil
Preparation
- Clean the runners with lime juice and salt until free from mucus.
- Cook the rice with the grated coconut and seasonings.
- Allow to cool when finished.
- Mix the rice with spice, salt and sugar to taste.
- Strain the blood over this mixture and mix together until rice is evenly coated and free of lumps.
- Fill the runners using a funnel or sausage maker, making sure that there is no space left after filling.
- Tie the ends of the runners and boil gently for about 20 minutes.
- Prick with a skewer to test for “dampness.”
- When thoroughly cooked, the blood is congealed around the grains of rice.
- When quite finished, allow to cool and darken before brushing with oil.
- Serve with hot sauce or mango or tamarind sour.
