Skip to content

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.

Source and licence

"Mutura" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Mutura, revision 4637547), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Mutura&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4637547

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Kenya. Associated with Kenya by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

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

  1. Thoroughly clean the intestines using water and salt. Rinse several times until clean.
  2. Boil the chopped meat and tripe for several minutes until partly cooked.
  3. Heat a pan and sauté the onions, garlic, ginger, and chilies until fragrant.
  4. Combine the meat mixture with the sautéed ingredients in a bowl.
  5. Add black pepper, coriander leaves, and salt.
  6. Stir in the blood if using.
  7. Carefully stuff the cleaned intestines with the meat mixture, avoiding overfilling.
  8. Tie the ends securely with kitchen twine or thin strips of casing.
  9. Grill the mutura over medium charcoal heat, turning regularly until browned and fully cooked.
  10. Slice into bite-sized pieces and serve hot.