How to Prepare African Matura and Mahu – A Burundi Tasty Dish
Matura and Mahu is a traditional Burundian sausage that is prepared using meat, blood, and traditional spices. The sausage has lots of roughages that are rich in calcium essential for strengthening bones. Better still, the Matura has mucus, which aids healthy digestion. Due to its amazing health benefits, the sausages have become popular among African countries and across the globe.
And today, we teach you how to prepare a tasty Matura and Mahu. But before then, let’s have a look at the Burundian culture.
Burundian Cuisine
Burundi is the second densely populated country in Africa after Rwanda. The nation boasts of its cultural diversity, which is exhibited in its culinary art, music, and traditional practices. The cuisine, in most cases, contains plantains, potatoes, beans, and sometimes fish.
Meat is only consumed on special occasions. Cows are rarely consumed as they are viewed as sacred. Boiling or heating cow milk is a taboo and is believed to interfere with the cow’s dairy production.
Aside from food, drinks are also part of traditional occasions. Traditional beer and homemade banana wine are the most popularly enjoyed drinks. The beer is enjoyed with straws from a large container.
[bctt tweet=”Boiling or heating milk in Burundi is a taboo as it is believed to lower the cows dairy production”]
Women do all the food preparation and manage all the household chores. In rural areas, women practice agriculture and do the planting as their fertility is believed to be transferred to the seeds.
Now, let’s switch our focus and get down to cooking.
Ingredients
1 pound beef (deboned)
Olive oil
1 Chile pepper (chopped)
1 bunch of spring onions
2 cloves of chopped garlic
1 bunch of coriander
250 grams tripe
Salt
Pepper
1 cup of blood
Guide
- Sauté your garlic, and onions until golden brown
- Put them aside to cool down
- As the onions cools, chop your beef into sizeable pieces
- Pour your blood and mix it with your meat and sautéed onions. Mix the mixture well and season it with Chile, pepper, and salt
- Put your mixture in your uncooked stripe and tie both sides
- Grill and cut into pieces. Serve with ugali or enjoy it
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