Ñachi

Ñachi or ñache is a food of Mapuche people from Chile, prepared with fresh animal blood and dressings.

Blood of lamb or pig is preferred. The blood is mixed with coriander, merken or chili, salt and lemon juice. As soon as the blood coagulates, it is cut into cubes and served with bread.^[1]

References

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Cuisine of Chile

Meat

• Asado
• Cecina
• Charqui
• Charquicán
• Chicharrón
• Choripán
• Guatitas
• Churrasco
• Longaniza
• Milanesa
• Osobuco

Fish and seafood

• Caldillo de congrio
• Curanto
• Ceviche
• Machas a la parmesana
• Paila marina

Sandwiches

• Barros Jarpa
• Barros Luco
• Choripán
• Chacarero
• Churrasco
• Completo
• Crudo alemán

Breads and bakery

• Alfajor
• Berlín
• Churro
• Conejito
• Empanada
• Hallulla
• Kuchen
• Marraqueta
• Pan de Pascua
• Sopaipilla
• Tortilla de rescoldo

Cheeses

• Chanco
• Panquehue
• Quesillo

Other dishes

• Cazuela
• Chupe
• Ensalada chilena
• Ñachi
• Pastel de choclo
• Pichanga
• Porotos con rienda
• Porotos granados
• Valdiviano

Desserts

• Murta con membrillo
• Picarones

Drinks

• Aguardiente (Cola de mono, Licor de oro, Murtado)
• Mate (Mate con malicia)
• Chilean beer
• Café con leche
• Mote con huesillo
• Pisco (Pisco sour, Piscola, Serena libre)
• Vaina
• Chilean wine (Jote, Navegado)

Condiments

• Ají chileno
• Chancaca
• Dulce de membrillo
• Manjar
• Manjar blanco
• Merkén
• Pebre
• Salsa americana
• Sauerkraut

Other

• Asado
• Chupe
• Chupilca del diablo
• Las once
• Ingredients
• Paila
• Merken

 Category: Chilean cuisine

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