USA Banned Mutura Thrives In Scotland And Africa
Hii yote ni ngapi? Ksh 50. Nikatie ya Ksh 20 alafu unifungie ya Ksh 30.
Between 6pm to 8:30 pm, Kenyans flock around Mutura bases to enjoy the delicacy street food.
At a Mutura base, if one ain’t disciplined, end up penniless. But why is it that Kenya’s mutura is only prepared and sold in the evening?
There exists a street phrase; utamu wa Mutura ni kula gizani na meza iwe nyeusi.
Absolutely, I’ve never seen Mutura prepared and sold on a broad daylight apart from evening when darkness starts to approach.
In America, Americans call it a pro max name Haggis ~ Mutura imeomoka or classic.
Etymologically, evidence points to the term “haggis” as having its roots in Old Norse which suggests of an early version of an oat-and-offal sausage that might have arrived in Britain and Ireland on a Viking longboat.
The street food, mash-up of diced lung, liver, pepper (firi firi/pilipili), eatable domestic animal intestines and heart mixed with beef suet, onion and assorted spices, is traced back in Ancient Rome and Greece.
Mutura as Kenyans call it; it’s called in different names across the world. In Spain(chireta), Chana( Waakye), Tunisia(Osbene), Mexico (machito), Morocco (Panache), Scotland (haggis) and Sweden ( Polsa).
Despite being loved across the world by different people with different cultures and traditions, it’s illegal for a person in the US to be found in possession of or selling the delicacy street food; haggis.
The US Department of Agriculture in 1971 prohibited the importation of Mutura as part of banning on the consumption of all livestock lungs.
According to the Department of Agriculture in the US, there is a risk that gastrointestinal fluid might leak into the lungs during the slaughtering process, raising the likelihood of food-borne illness.
Moreover, the prohibition came after US experiencing a high reduction of cows and sheep which was also accompanied by human diseases.
In Scotland, Mutura is loved by many as one owner of the most biggest company producing and supplying it suggest.
Simon Howie, owner of Simon Howie Butchers, accounts for around 60% of the roughly two million haggises produced every year.
For him, versatility, value for money and convenience explain why this staple of the Scottish larder is thriving.
Typically, haggis retails in Scotland, accounts for half of global consumption by volume around £6, or $7.70 per kilogram ($3.36/pound).
In Kenya, exists no company for hustlers to produce and supply but mostly loved when consumed in the street.
A few on the other hand may have perhaps consumed it and left it or fear having its taste, probably may have been irked by the ingredients used in preparation.
In 2022, one Kenyan doctor urged people to eat Mutura for health benefits rather than chips and pizza.
“Vitamin B3 in matumbo has Niacin or nicotinic acid, an organic compound that helps in fighting arthritis besides lowering the risk of heart diseases” Dr. Waluande told one Kenyan media outlet.
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