Preparation
To prepare the friche, a biche goat is always used, that is, no older than 4 months. it is killed, cleaned, peeled, blood collected, and depressed. Salt is added to fresh blood so that it does not clot.
the giblets are chopped and boiled in salt water for 20 minutes. the meat of the goat is washed with lemon, salt and pepper, left to rest for 20 minutes and then fried in hot oil until half golden. add the parboiled and chopped giblets, garlic, onion and paprika; Mix and fry for 5 minutes, add the blood and cook over low heat for 30 minutes, stirring constantly. It is eaten with corn arepas or clean bun.
the giblets are chopped and boiled in salt water for 20 minutes. the meat of the goat is washed with lemon, salt and pepper, left to rest for 20 minutes and then fried in hot oil until half golden. add the parboiled and chopped giblets, garlic, onion and paprika; Mix and fry for 5 minutes, add the blood and cook over low heat for 30 minutes, stirring constantly. It is eaten with corn arepas or clean bun.
Ingredients
- 3 pounds (1 ½ kg.) Of goat (leg, rib, shoulder), chopped into small pieces
- 2 cups of blood whipped with salt
- 1 pound (500gr.) Of goat giblets (heart, bofe, liver, kidney, guereguere, etc.)
- 6 garlic cloves, minced
- 3 white bighead onions, peeled and finely chopped
- 1 green bell pepper, minced
- 1/2 cup oil
- 4 lemons (juice)
- Salt and pepper to taste
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