Monday, January 18, 2010

The Blood is Life (with Peppers and Onions)

In Ernest Hemingway's book The Green Hills of Africa, he describes a meal shared with the Masai tribesmen of Tanzania. As an aside, Hemingway mentions hearing stories of the Masai subsisting on blood, taken from their still-living cattle and mixed with milk. While ritualistic consumption of animal (and human) blood has been common all over the world, this was an early account of blood drinking for purely dietary needs. If you can get past the taboo, its nutritional value is considerable.

In modern Chad, meat shortages in the city of N'Djamena have resulted in a return to traditional blood-based dishes. A new variation, referred to as "vampire," consists of fried blood combined with peppers, onions, and other ingredients. The inexpensive blood can be purchased from slaughterhouses by the bucket, making vampire a real hit amongst families trying to save money. It has also become popular in bars.

Despite an exhaustive search, our Hyper Kitchen interns were unable to find any recipes for vampire, but given Hollywood's current infatuation with blood-suckers, it may not be long before some variation arrives in the United States eateries. Some may squirm, but we say that you can't go wrong with frying.

Would you like to know more?
-Read this BBC article


  1. I find it fitting that only the Hyper Kitchen would have the chefs and ingredients to prepare Vampire for the masses. My hunger for bizarre information has been satisfied.

  2. I'm extremely please this made it to the Hyper Kitchen.