For our U.S. readership, this dish, a sausage made of pig’s blood, probably sounds terrifying and blood-curdling (literally). I, for one, have never liked any blood sausage prior to the lucky day that our friend, Jelissa, introduced us to this delicacy. Simply put: moronga is delicious. It has none of the metallic, well, bloody taste of other blood sausages. It just tastes rich and complexly spiced. Add some fried plantain chips (the traditional accompaniment) and you have sweet-salty perfection.
Up close and personal with moronga goodness.