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Ñachi

Index Ñachi

Ñachi or ñache is a food of Mapuche people from Chile, prepared with fresh animal blood and dressings. [1]

Table of Contents

  1. 7 relations: Chile, Chili pepper, Coagulation, Coriander, Lemon, Mapuche, Merkén.

  2. Blood dishes
  3. Mapuche cuisine

Chile

Chile, officially the Republic of Chile, is a country in western South America.

See Ñachi and Chile

Chili pepper

Chili peppers, also spelled chile or chilli, are varieties of the berry-fruit of plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency.

See Ñachi and Chili pepper

Coagulation

Coagulation, also known as clotting, is the process by which blood changes from a liquid to a gel, forming a blood clot.

See Ñachi and Coagulation

Coriander

Coriander (Coriandrum sativum), also known as cilantro, is an annual herb in the family Apiaceae.

See Ñachi and Coriander

Lemon

The lemon (Citrus × limon) is a species of small evergreen tree in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar, and China.

See Ñachi and Lemon

Mapuche

The Mapuche are a group of indigenous inhabitants of south-central Chile and southwestern Argentina, including parts of Patagonia.

See Ñachi and Mapuche

Merkén

Merkén or merquén (from the Mapuche mezkeñ. Ñachi and Merkén are Chilean cuisine and Mapuche cuisine.

See Ñachi and Merkén

See also

Blood dishes

Mapuche cuisine

References

[1] https://en.wikipedia.org/wiki/Ñachi

Also known as Nache.