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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.

References

1. La receta de ñache

v t e 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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