Sausages
Matura et Mahu
Burundi
Traditional sausage made from tripe stuffed with spiced beef and blood, grilled and served with fried onions; a rare, festive preparation that reflects the zero-waste ethos of Burundian meat cookery.
Original eatfuls sticker artwork
What it is
A closer look at Matura et Mahu.
Traditional sausage made from tripe stuffed with spiced beef and blood, grilled and served with fried onions; a rare, festive preparation that reflects the zero-waste ethos of Burundian meat cookery.
What to look for
Know it when you find it.
A dark, coarse sausage with a charred grilled crust; the interior is rich and iron-flavoured from the blood and tripe; served in slices with fried onions; a special-occasion dish, not found on everyday menus; one of the few sausage traditions in the Great Lakes region.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Matura et Mahu.
Keep exploring
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Galicia, Spain
Galician Androlla Sausage
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Appenzell, Switzerland
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Latvia
Blood Sausage
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Sausage made with pig blood, barley groats, speck and onions, a traditional Christmas and winter food.