Doh Snam
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Doh Snam is a legendary and powerful dish from the Khasi hills of Meghalaya, traditionally known as a regional blood sausage or blood curry. This specialty involves cooking tender bits of pork with fresh pork blood, onions, and local 'Jaiur' (Meghalayan pepper). It is a dish that honors the whole-animal eating philosophy and is deeply rooted in communal celebrations and village rituals. The texture is rich, dark, and velvety, while the taste is an intense, savory explosion of iron and wild pepper. Usually served with 'Jadoh' (red rice), it is a signature representation of the bold and fearless culinary heritage of the Khasi people.
Ingredients
Cooking Instructions
Tips & Secrets
- Using fresh blood from a trusted source is the absolute secret to achieving the traditional professional-grade safety and flavor.
- Adding the blood slowly while stirring is mandatory specifically to ensure a magnifique and uniform emulsion with the meat.
- Using 'Jaiur' pepper provides a professional-grade high-end magnifique citrusy heat that is essential for authentic Khasi taste.
Nutritional Information(Per 250g)
350 kcal
28g
24g
2g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.