Sangrecita

Sangrecita

Sangrecita is a traditional Peruvian dish made from chicken blood. It is often served as a side dish with breakfast or lunch. The dish is rich in iron and is often recommended for those with anemia or other iron deficiencies.

Preparation

The preparation of Sangrecita involves cooking chicken blood until it coagulates. This is then mixed with various ingredients such as onions, garlic, and spices. The mixture is then fried until it becomes a thick, rich sauce. It is often served with corn or potatoes.

Nutritional Value

Sangrecita is high in iron, making it a beneficial dish for those with anemia or other iron deficiencies. It is also a good source of protein. However, it is also high in cholesterol, so it should be eaten in moderation by those with heart disease or high cholesterol.

Cultural Significance

In Peru, Sangrecita is often served as a side dish with breakfast or lunch. It is a common dish in the Andean region of the country, where it is often served with corn or potatoes. The dish is also popular in other parts of South America, including Bolivia and Ecuador.

See Also

• Peruvian cuisine
• Andean cuisine
• Iron deficiency
• Anemia

‎