Cabidela

The blood is captured when the animal is slaughtered and imparts a brown color to the dish.

Cooking with blood is an antique custom common to several ancient cultures; in Portugal, Cabidela has been found in written record since the 16th century and may equally be prepared with other fowl or animals (duck, turkey, pork, kid or game), though these are rare.

It is also a very common dish in the state of Minas Gerais, where it has the name galinha ao molho pardo.

In India, pork cabidela is popular among the Goan Catholic community of Goa.

The chicken version is one of the most common dishes served on special occasions while it is also found in restaurants in Angola.