How to make Morcilla Valluna

Why cooks start here

Morcilla Valluna is cooked the way Cali cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a colombian family cook actually puts it on the table.

Morcilla Valluna is a beloved dish from the vibrant city of Cali, known for its unique approach to blood sausage. In the homes of Colombians, this dish comes alive with generous portions of fat and salt measured by instinct rather than precision. It's a recipe that captures the essence of home cooking, prepared without fuss, yet full of flavor, and always set out for shared enjoyment at the family table. The rich, earthy flavors of the blood sausage are beautifully complemented by the tangy notes of hogao, aji, and a squeeze of lime. Served alongside a warm arepa, each bite is a delightful contrast of textures — the smoothness of the sausage against the crispness of the corn cake. This dish embodies the warmth and generosity of a Colombian kitchen, inviting you to savor every moment.