Girl Meets Food

Jamel Daugherty is a twenty-something Okie, new to the D.C. area after teaching English abroad, and an enthusiastic experience junkie when it comes to food, travel and Legos. Jamel writes for Northern Virginia Magazine’s Gut Check.

“Uh-oh. There are some things that are just not supposed to be edible…

However, I have eaten chicken blood—mix it with a handful of rice and pinch of salt, cook it up in a frying pan.  It’s surprisingly satisfying and it fulfills your daily dose of iron.  I’m not bragging or anything, but I once killed a chicken.

Here’s how I used the blood to make some tasty chicken blood rice:

1) First, you pick a chicken.

2) Prepare a bowl with ½ cup of uncooked rice with a little bit of water, salt, and a few other seasonings for taste.

3) Slit the chicken’s throat and drain the blood into the bowl/Tupperware.  (Warning: he will probably put up a fight.  Maintain a firm grip so as not to lose any of this red delicious.)

4) Tumble the rice, blood, seasonings into a frying pan.  Add water or a pinch of oil as needed.

5) Cook until the rice is soft.  It should be clumpy and black.

6) Enjoy!

It was rich in taste and a bit chewy, much like black pudding.  I admit, I have a savage carnivorous side, so this dish might be more appealing to me than others.  Before the end of 2010 I will eat wasps. Yup.”

LIMELIGHT is the place to feature your food-related stories.  Have you eaten something incredible, unique, strange, or unforgettable that you’d like to share?  Email me your story of less than 300 words, a short bio and picture (if you wish), then look for your story on Girl Meets Food!

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