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The traditional diet of the Masai (also spelled Maasai) people in Kenya and Tanzania is derived mostly from their cattle, though they do not often eat beef; rather, they eat milk and blood which is harvested by puncturing the loose flesh on the cow's neck with an arrow. The wound is closed after a gourdfull of blood is obtained. This operation can be repeated every month or so with no harm to the cow. The Masai typically drink blood mixed with milk.
Cow blood is also consumed by other rural people, usually to avoid wasting it when a cow is butchered. (Europeans also use blood in black pudding, boudin noir and blutwurst.) Cow blood can be cooked with fresh or sour milk as follows: Pour the fresh blood through a sieve to separate it from the clots. Mix three parts liquid blood to one part milk (or equal parts blood and sour milk). Cook over low heat, stirring often, for twenty to thirty minutes. The mixture should thicken like scrambled eggs. If desired, butter, fried chopped onions, or salt can be added during cooking. Serve with Ugali, Fufu, or boiled Plantains, or Rice.