A traditional Kikuyu sausage made with seasoned goat meat, blood, and spices stuffed into intestine casing and grilled over charcoal until smoky and firm.
Instructions
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1
Thoroughly clean and rinse the goat intestine casing in salted water multiple times until completely clean.
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2
Mix minced goat meat with blood or liver paste, diced onions, garlic, ginger, cilantro, and all spices.
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3
Carefully stuff the mixture into the cleaned casing using a funnel, tying off sections with kitchen string.
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4
Bring a pot of water to a gentle simmer and poach the mutura for twenty minutes to set the filling.
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5
Transfer to a hot charcoal grill and cook for ten minutes, turning frequently until the casing is charred and crispy.
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6
Slice into thick coins and serve on newspaper or a wooden board with kachumbari and chili sauce.
Did You Know?
Mutura vendors in Nairobi are so popular that they have loyal customer followings, and some have been in business for decades at the same street corner.
The Story Behind Mutura
Mutura is Kenya's nose-to-tail tradition in its purest form, developed by the Kikuyu people who wasted nothing from a slaughtered goat. Every part of the animal was used, and mutura transformed the humble intestine and blood into a prized delicacy. Today it is Kenya's most popular street food, grilled on makeshift charcoal stands across Nairobi's neighborhoods, where the smoky aroma draws crowds every evening.
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