Mutura — Print Recipe — The Culinary Codex

A traditional Kikuyu sausage made with seasoned goat meat, blood, and spices stuffed into intestine casing and grilled over charcoal until smoky and firm.

Ingredients

500g goat meat, finely minced
1 cup goat blood (or substitute with liver paste)
Cleaned goat intestine casing
2 onions, finely diced
4 cloves garlic, minced
1-inch ginger, grated
1 bunch fresh cilantro, chopped
Salt and pepper
1 tsp cumin
Vegetable oil for grilling

Instructions

1 Thoroughly clean and rinse the goat intestine casing in salted water multiple times until completely clean.
2 Mix minced goat meat with blood or liver paste, diced onions, garlic, ginger, cilantro, and all spices.
3 Carefully stuff the mixture into the cleaned casing using a funnel, tying off sections with kitchen string.
4 Bring a pot of water to a gentle simmer and poach the mutura for twenty minutes to set the filling.
5 Transfer to a hot charcoal grill and cook for ten minutes, turning frequently until the casing is charred and crispy.
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.