Brazil Recipe

A Brazilian Haggis Recipe



Take a walk through the streets of Rio and you’ll be greeted with an abundance of spices, meat and fried chicken. The street food oozes the rich history of Brazil and is as diverse as the culture. But who’d have thought, walking through these vibrant streets you’d come across a dish that seems familiar…

Buchada is Brazil’s very own version of haggis. There’s almost 6,000 miles between Scotland and Brazil but these almost identical recipes have been passed down through generations to make it what it is today. Buchada comes from the Portuguese word ‘bucho’ meaning animal’s stomach. This typical north-eastern dish is traditionally made with goat but if you prefer ox or lamb then feel free to change what you want.

Goat offal, as popular as it is in Brazil, isn’t a frequent request for your local butcher. Ring ahead. Give your butcher plenty of notice and they’ll be able to get your order in.

Ingredients
Internal organs of 1 kid goat: stomach, liver, lungs and kidneys
4 Large Limes Salt & Pepper to Taste
3 Garlic Cloves, Crushed 4 Onions, Chopped
1 Bunch of Coriander, Chopped 2 Bay Leaves, Chopped
1 Stem Mint, Chopped 1 Cup Vinegar
225g Bacon, Chopped
Equipment from
Pot Tin Foil
Frying Pan Paring Knife
Wooden SpoonMixing Bowl
Plastic Bag
A photo posted by Maysa Gomes (@maysag) on

Method

  1. Wash the lungs, liver and kidneys under cold running water, wrap them up in tin foil and put them in a bag that's suitable for boiling-we recommend bags used for sous vide cooking. 
  2. Place the bag in a large pan of cold water and bring the water to a gentle boil and cook, uncovered, for about 2 hours. Keep topping up the water every now and then so it doesn’t boil dry.  
  3. While the organs are cooking, grab a saucepan and melt a knob of butter. Fry the onions and bacon until they're a golden brown colour.
  4. When the organs have cooked, strain off the stock and set it aside for later.
  5. Mince the organs in a bowl and add the rest of your ingredients. Mix thoroughly with a wooden spoon so all the flavours blend together.  
  6. Spoon the mixture into the stomach, so it’s just over half full. Sew up the stomach with a strong thread and prick it a couple of times so it doesn’t explode while cooking. 
  7. Wrap the Buchada in tin foil, place in a bag and put it back into the pot with your stock, just enough to cover the stomach, and gently boil for 3 hours without a lid. You’ll need to top up the water throughout the boiling process stop it from boiling dry. 
  8. Commit to the Brazilian experience and serve with Brazilian black beans and rice. 

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