Layman: Confession of a Kenyan Butcher

User Rating: / 2
PoorBest 

My curiosity was struck by a comment made by the guy sitting next to me, as the night crept on and other topics of contention rose and receded. This time we were talking about butcheries, and it was in those beside the point sought of conversations where the people briefly disengage from the larger group and chitchat among themselves. I do not recall how that subject came about, but I think it was because goat soup had just been served and in appreciation, the guy sitting next to me said that he loved it big time and that it reminded him of the soup he used to make at his butchery in the East lands of Nairobi Kenya. But folks, let me make one thing clear, the similarities of the two types of soups ended right there as you will learn later as I narrate to you about his insightful confessions of some of the Kenyan butcher’s secrets. I am aware that some of you folks already know what I’m about to tell but read along nevertheless.

The former Kenyan butcher had come from out of state and as I further came to learn during our lengthy intriguing conversation, Mbuzi meat was a rarity in his home state and   that for him witnessing roasted Mbuzi ribs being passed around at that gathering was a breathtaking and nostalgic moment. I think this was the reason he opened up that much.

 “In my state we roast Ngurue (pork)” he confessed. “And let me tell you my brother, nothing compares or even comes close to a tasty Mbuzi choma.” I couldn’t agree more. “And for someone like me who has had a butchery at home for many years feels very insulted.” He was visibly moved as he tossed his hands in the air for added emphasis.

 “I used to sell very many goats in my days and most of them grill roasted and come evening or late afternoon I set up a Mutura roasting grill right at the front of my butchery and it attracted very many customers.”

That revelation took me back to them days when I used to stop by one such like outlet in my neighborhood then. And this sweaty, greasy looking bearded butcher who later came to be my friend or so I thought until this confession. (I’m really trying not to get carried away here folks.)
 I still picture him standing right behind his greasy table next to the boiling pot (Debe) of bone broth mixed with assorted internal body organs. Dressed in a brown black overcoat that had very tiny traces of its original white color on, a long sharp butcher’s knife in one hand and a roll of Mutura (sausage) on the other, and how he meticulously measured every potion of the Mutura by running the width of the knife over according to the prize paid. And if you wanted another type of morsel, be it goat tongue, heart or head, he confidently and skillfully dunk his knife into the Debe and out came your order straight from the boiling pot. He then slapped it on the greasy table as the flies scattered away, extended his arm forward for the money that he quickly dipped into his overcoat pocket, then cut your order as he spoke about stuff that he thought might intrigue you- he was the breaking news anchor on neighborhood gossip . He then roughly sprinkled some salt on it and you were served.

In the many days running into years that I’d bought Mutura from this particular butcher I called friend, I’d never witnessed him preparing the stuff and the many inquisitions I’d made to know what type of meat it was that he used to fill in his Mutura had been met by unsatisfactory answers if not utter lies. “Honestly tell me the answer to this question that has bothered me for a long time,” I referred that same question to the out of state former butcher. “What type of meat was that you stuffed in your Mutura?
 

He smiled reflectively then took his time pondering on the answer. What he confessed baffled me then and it still does to this day. But even more curious was the way he evaded the question at first. Just like my former butcher did those many years gone by. It intrigued me when I recognized the similarities. Was there an oath of secrecy sworn between butchers?

 “My brother, where do you come from?” He started his answer with a question. And when that was put to rest and we both realized that we had a similar setting. Not that he was from my background or anything like that, no, but the fact that his home town Limuru, just like Elburgon (Warubaga) was well known for her large donkey population. The difference being that his home town donkeys were recently ordered to wear sanitation diapers (sanitation gunny-bags) and our Warubaga donkey population was slowly receding. We were also concerned about the recent Egerton university donkey barbecue incident and how it was going to curve the future donkey business. As you may not be aware Warubaga is the one of Egerton university neighboring towns.

But another interesting detail I came to learn was that he was aware of the reason why donkey population in Warubaga was falling and how donkeys from the two towns shared a common plight long before the above university incident. Do you remember any news in the papers several years ago about mysterious donkey disappearances? Or more plainly, do you recall instances when donkey meat mysteriously found itself on Nairobian dinner tables?-He intimated that too.

And as I was struck with amazement about the confession, we somehow came to the agreement that the facts about what town hosts the largest donkey population should be updated and towns like Ngong, and Kiserian are very qualified candidates.

For the conclusion of the insightful and intriguing confession, please let us meet in the next month’s article. Be blessed.
 
Thank you.

07-15-2008 09:14 John Waireri Published in Latest, Leading Stories

This entry was posted on 07-15-2008 09:14. You can follow any responses to this entry through the RSS 2.0 feed. This article was favoured 10 time. You can leave a comment. Last update on 07-17-2008 07:42
Views: 244    

Users' Comments (0)

Average user rating    (0 vote)

Comment an article   Name   E-mail    Title Available characters: 600  Notify me of follow-up comments Enter what you see:

No comment posted