Haggis

Take 1 sheep’s lung, 1 sheep’s heart, 1 sheep’s liver & 1 sheep’s stomach. Add oatmeal, onions, cayenne pepper, nutmeg, salt & pepper. After much gruesome pummelling of all of this, voila, you get Haggis. Haggis is the national dish of Scotland, a dish that I had a few times during my sojourn there.

Serving Haggis is pure theatre. A kilt-clad scotsman walks in, bearing a platter on which sits an innocuous , steaming lump. He sets it down and begins a loud recitation (‘An ode to a haggis‘, by Robert Burns) all the while strutting around the platter. As soon as the poem gets over, a long sword is produced and with much ceremony, the haggis is cut.

It must have been the extreme cold in Scotland; but, I didn’t find Haggis unpleasant at all. Interestingly, while all this was going on, my thoughts turned to my homeland. In times long gone by, the colder regions of the world had to necessarily eat ‘aromatic’ concoctions of meat to stay alive. It was the desire to improve palatability of this stuff that lead westerners half-way across the world in search of spices, notably black pepper. In that quest lay the first seeds of globalisation and the eventual rise of a little sliver of land in the southern coast of India to medieval-world eminence : Malabar (Kerala).

I dug into another helping.

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5 thoughts on “Haggis

  1. erm. I think i just ost my appetite. Still, I shall bravely attempt to digest the concoction if offered, so I don’t upset the big man exitedly waving the sword about.

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