Cabidela

Cabidela is a Portuguese dish consisting of rice and poultry or game meat cooked together with animal’s blood. Rice can be cooked alongside meat or served on the side, while red wine or vinegar are sometimes added to moderate the tartness.

With its unusual dark color and a creamy texture, cabidela is considered to be a Portuguese specialty, and it is traditionally associated with various regions in Northern Portugal. It has also been integrated into traditional Brazilian and Angolan cuisine.