Mutura
Mutura is a traditional Kenyan sausage and a type of blood sausage made by stuffing cleaned animal intestines with minced meat, spices, and sometimes fresh animal blood, then grilling it over charcoal. It is one of the most popular street foods in Kenya, especially in Nairobi and central Kenya.
- Time
- 45 minutes
- Servings
- 2–3
Ingredients
- 500 g beef, goat meat, or mixed meat, finely chopped
- 200 g tripe or organ meat, finely chopped
- 1 cup fresh animal blood (optional)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1–2 green chilies or chili powder
- 1 teaspoon black pepper
- Salt to taste
- 2 tablespoons chopped coriander leaves (optional)
Method
- Thoroughly clean the intestines using water and salt. Rinse several times until clean.
- Boil the chopped meat and tripe for several minutes until partly cooked.
- Heat a pan and sauté the onions, garlic, ginger, and chilies until fragrant.
- Combine the meat mixture with the sautéed ingredients in a bowl.
- Add black pepper, coriander leaves, and salt.
- Stir in the blood if using.
- Carefully stuff the cleaned intestines with the meat mixture, avoiding overfilling.
- Tie the ends securely with kitchen twine or thin strips of casing.
- Grill the mutura over medium charcoal heat, turning regularly until browned and fully cooked.
- Slice into bite-sized pieces and serve hot.
Notes
- Properly cleaning the intestines improves flavour and hygiene.
- Do not overstuff the casing, as it may burst during grilling.
- Charcoal grilling gives mutura its traditional smoky flavour.
- Turning the sausage regularly helps it cook evenly.
- Fresh coriander and ginger improve aroma and taste.
Equipment
- Knife
- Cutting board
- Mixing bowl
- Cooking pot
- Charcoal grill or barbecue
- Skewers or kitchen twine