ajuvõi

Ajuvõi, also known as brain butter, is a traditional Estonian dish. It is a type of blood sausage that is made from animal blood and offal, typically from pork. The mixture is seasoned with spices such as marjoram, pepper, and nutmeg, and then encased in a natural casing or cooked in a pan. The resulting dish has a dense, spreadable consistency when warm, hence the name "brain butter."

Historically, ajuvõi was a way to utilize all parts of an animal, particularly during times of scarcity. It was often prepared for special occasions or as a staple food. The preparation involves carefully cooking and mixing the ingredients to achieve the desired texture and flavor. While the exact recipe can vary between households and regions, the core components remain consistent.

Ajuvõi is typically served hot, often spread on rye bread. It can also be accompanied by other traditional Estonian foods like sauerkraut or pickled vegetables. The flavor is rich and savory, with the spices playing a significant role in its characteristic taste. Modern interpretations of ajuvõi may exist, but its traditional form remains a part of Estonian culinary heritage. Its preparation and consumption are tied to a broader history of resourcefulness and traditional foodways in Estonia.