The “green” is served as a starter, but there are also those who consider it as a main dish. In the fifties and sixties of the last century it was a staple at weddings, being served at the bride’s home before leaving for church.
The Union of Parishes of Aboadela, Sanche and Várzea holds, on the 4th and 5th of May, the 13th Green Festival, with entertainment, snacks and green broth in the mix.
O “green” or “bazulaque” It is a typical dish from the rural parishes of Marão, made with “giblets” of garlic. It uses the following ingredients: cooked lamb’s blood, heart, colada (or lungs), liver and kidneys, Padronelo bread, carrot, onion, chicken, chorizo, moira, bay leaves, parsley, salt and pepper.
Careful preparation must take into account the following: in a large pan, cut the onion into cubes. Shred cooked chicken and add it to the onion stew; Cut the chorizo and carrot into small pieces and add them to the previous preparation. Then, in pieces, the heart, colada and chicken liver are finally added to the chicken, water is added and left to stew. The cooked blood is stirred so that it has a crumbly appearance, and, finally, the “corn wheat” is cut into pieces and added to the refuse. Season with some salt and plenty of pepper. Remove from the heat when the bread starts to fall apart and return to the table.
The “green” is served as a starter, but there are also those who consider it as a main dish. In the fifties and sixties of the last century it was a staple at weddings, being served at the bride’s home before leaving for church.
At the Sanche Green Festival, in addition to the bazulaque, local snacks are served: ear with green sauce, cod fritters, meat balls and tripe. To drink: green, white or red wine.
