Kenya / Snacks
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.
Ingredients
- beef or goat meat or mixed meat, finely chopped500 g
- tripe or organ meat, finely chopped200 g
- animal blood, fresh; optional1 cup
- onion, large; finely chopped1
- garlic, minced2 clove
- ginger, grated1 tsp
- green chilli or chilli powder1–2
- black pepper1 tsp
- salt, to taste
- coriander leaves, chopped; optional2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
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.
