Cau Cau de Sangre, also known as Blood Cau Cau, is a traditional Peruvian dish that showcases the rich culinary heritage of the region. This unique dish is primarily made from sheep or cow’s blood, seasoned with a variety of spices, and often includes potatoes and rice. The preparation of Cau Cau de Sangre is steeped in history, making it a popular choice among locals for its distinctive flavor and cultural significance. As a testament to its status, renowned chef Gastón Acurio has described it as a “culinary treasure” that reflects the country’s diverse gastronomy. In Peru, this dish is not just a meal but a celebration of local ingredients and traditional cooking techniques that have been passed down through generations. For those looking to experience authentic Peruvian cuisine, Cau Cau de Sangre is an essential dish that promises to tantalize the taste buds and spark interest in the country’s vibrant food culture.
Cau Cau de Sangre (Blood Cau Cau)
Cau Cau de Sangre, also known as Blood Cau Cau, is a traditional dish from Peru, particularly associated with the coastal region. This dish showcases the rich culinary fusion of indigenous ingredients and Spanish colonial influences. It primarily features beef blood, potatoes, and various spices, making it a unique and hearty meal. Its history is deeply rooted in the Peruvian culture, often enjoyed during festivities and family gatherings.
Preparation
This delicious dish requires a blend of patience and care, especially because of its unique ingredient – beef blood. Below, you will find detailed steps to prepare Cau Cau de Sangre along with the necessary ingredients.
Ingredients
| Ingredient | Quantity |
| Beef blood | 1 cup |
| Peeled potatoes, diced | 4 medium |
| Onion, chopped | 1 large |
| Garlic, minced | 2 cloves |
| Aji amarillo paste (yellow chili paste) | 2 tablespoons |
| Cilantro, chopped | 1/4 cup |
| Vegetable oil | 2 tablespoons |
| Salt | to taste |
| Pepper | to taste |
| Water | as needed |
Steps to Prepare Cau Cau de Sangre
- Prepare the potatoes: Start by boiling the diced potatoes in salted water until they are tender. Drain and set aside.
- Sauté the aromatics: In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
- Add the aji amarillo: Stir in the aji amarillo paste, mixing it well with the onions and garlic. Cook for an additional 3-4 minutes to enhance the flavors.
- Incorporate the beef blood: Carefully pour the beef blood into the pan, stirring gently. Allow it to cook for about 5 minutes, allowing it to thicken slightly.
- Combine with potatoes: Gently fold the boiled potatoes into the mixture, ensuring they are evenly coated with the blood and spice mixture.
- Season: Add salt and pepper to taste. If the mixture seems too thick, gradually add water until you reach your desired consistency.
- Finish with cilantro: Stir in the chopped cilantro, allowing it to wilt slightly in the heat.
- Serve: Remove from heat and serve hot, garnished with more chopped cilantro if desired. Enjoy your authentic Cau Cau de Sangre!
Cau Cau de Sangre is not only a dish meant to satisfy your hunger but also an experience that connects you with the rich culinary heritage of Peru. Enjoy your cooking!
Frequently Asked Questions
What is Cau Cau de Sangre?
Cau Cau de Sangre, or Blood Cau Cau, is a traditional Peruvian dish made from rice, potatoes, and sheep or cow blood.
What ingredients are used in Cau Cau de Sangre?
Key ingredients include rice, potatoes, blood (usually sheep or cow), onions, garlic, and spices.
How is Cau Cau de Sangre prepared?
The dish is prepared by sautéing the onions and garlic, adding the blood, and then incorporating cooked rice and diced potatoes, seasoned with spices.
Is Cau Cau de Sangre safe to eat?
Yes, as long as it is prepared properly and cooked thoroughly to eliminate any pathogens in the blood.
What does Cau Cau de Sangre taste like?
Cau Cau de Sangre has a rich, savory flavor from the spices and the unique taste of the blood, complemented by the texture of rice and potatoes.
Can Cau Cau de Sangre be made vegetarian?
While traditional recipes use blood as a primary ingredient, you can create a vegetarian version using plant-based substitutes and maintaining similar spices and textures.
Where did Cau Cau de Sangre originate?
Cau Cau de Sangre originates from Peru, particularly in regions with a strong tradition of using animal blood in cooking.
What is the nutritional value of Cau Cau de Sangre?
Cau Cau de Sangre is rich in proteins and carbohydrates, but the nutritional value can vary depending on the specific recipe and ingredients used.
Is Cau Cau de Sangre popular in Peru?
Yes, Cau Cau de Sangre is a traditional delicacy in Peru, enjoyed in various regions, especially during festivals and celebrations.
How can I serve Cau Cau de Sangre?
Cau Cau de Sangre is typically served hot, often accompanied by salad or fried plantains to complement its flavors.
What beverages pair well with Cau Cau de Sangre?
It pairs well with light beverages like chicha morada, a traditional Peruvian drink, or a glass of red wine.
Where can I find Cau Cau de Sangre?
Cau Cau de Sangre can be found in many traditional Peruvian restaurants, especially in areas with a significant Peruvian population.
Can I freeze Cau Cau de Sangre?
Yes, you can freeze Cau Cau de Sangre; however, the texture may change upon reheating, especially with the rice and potatoes.
