Kenyan Mutura — Print Recipe — The Culinary Codex

A popular Kenyan street food sausage made by stuffing intestines with a spiced mixture of blood, minced meat, and herbs, then grilling over charcoal until crispy outside.

Ingredients

1kg goat intestines, cleaned
500g goat mince
1 cup goat blood
2 onions, finely diced
4 green chilies, minced
1 bunch fresh cilantro, chopped
1 tsp cumin
1 tsp coriander
1 tsp salt
1/2 tsp black pepper
Kachumbari for serving

Instructions

1 Thoroughly clean and wash the goat intestines multiple times with salt and lemon juice until there is no odor, then soak in salted water.
2 Mix the goat mince with blood, diced onions, minced chilies, cilantro, cumin, coriander, salt, and pepper to create a well-seasoned filling.
3 Carefully stuff the intestines with the meat mixture using a funnel, tying off sections every 15 centimeters, being careful not to overfill.
4 Grill the stuffed sausages slowly over medium charcoal heat, turning frequently for about 30 minutes until cooked through and the casing is crispy, then slice and serve with kachumbari salad.

Did You Know?

Mutura vendors in Nairobi are a cherished part of the city's street food scene, with the best sellers attracting long queues of loyal customers every evening at their regular spots.