<P> In Indonesia, especially the Batak tribe in North Sumatera, pig's blood is used as an ingredient and sauce mixed with andaliman (Zanthoxylum acantophodium) for a cuisine named Sangsang (read saksang). </P> <P> In Korea, blood as food is known as seonji (선지 (sʌn. dʑi); derived from the Manchu word senggi (ᠰᡝᠩᡤᡳ) meaning "blood"). Coagulated cattle seonji and dried radish greens are added to the beef legbone broth in order to make seonji - guk (blood curd soup). Sundae, a blood sausage made generally by boiling or steaming cow or pig's intestines that are stuffed with various ingredients, such as pig's blood, cellophane noodles, kimchi, scallions, etc . </P> <P> Coagulated chicken, duck, goose or pig blood is used in soups, such as the classic Thai dish Tom Lued Moo (pork blood soup). Thailand also has a dish known as Nam Tok, which is a spicy soup stock enriched with raw cow or pig's blood . It is often used to enrich regular noodle dishes, as well as in Khao soi . </P> <P> In Laos and Northeast Thailand), a raw version of laap, a meat salad, is made with minced raw meat, seasoned in spices, and covered with blood . The spicy noodle soup Nam ngiao and certain variants of Khao soi of the cuisine of Shan State and Northern Thailand contain diced curdled blood . </P>

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