Mutura (Moo-Too-Rah) is a Kenyan sausage that is sometimes also called a blood sausage. It is usually made with meat and blood, flavored with spices and cooked and then stuffed into the intestines, making a sausage.
Japho1 Photography has a wonderful pictorial of Mutura, made without the blood, that is sold on the streets of Nairobi. The sausage is often made at parties when a goat or cow is killed for the celebration right after the grilled meat (Nyama Choma) is done.
Many times the whole ceremony of making the Mutura is punctuated by lots of jokes, laughter, and quite a few swigs of beer. There is inevitably one person in the group who is considered the expert and takes his role very seriously. As the intestines are stuffed, conversation flows, and memories are made.
Admittedly it is an acquired taste, but you are welcome to create it in any variation that works for you. Here is the basic recipe–enjoy!
- 3 tablespoons chopped onions
- 1/2 teaspoon chopped garlic
- 1 tablespoon oil
- 3/4 kg boneless forequarter of beef
- 1 green chili chopped
- Salt and pepper
- 1 tripe approx. 200 gms
- 1 cup blood
How to serve:
Cook onions and garlic in oil until onions are golden brown. Cool them. Cut the beef into small cubes.
Mix with blood and season with salt, pepper and chili. Place the mixture in the uncooked tripe and tie both ends firmly.
Grill. Slice to serve. Traditionally this is served with ugali or other food item of your choice.
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