From Brazil’s semi-arid northeastern interior to the Scottish highlands, buchada finds its unlikely cousin in haggis. Tough and resilient goats are the staple in this harsh climate and buchada is not for the faint hearted. The stomach is opened up and stuffed with whatever other innards are available – intestines, liver, lungs, heart – and so on, before being sown up into a pouch and cooked. Well seasoned, a mouthful is a burst of flavours and, most of all, textures. It may take a bit of courage to try, but for those who can appreciate haggis, buchada is essential when in Brazil.
Read More