Mutura
A Kenyan blood sausage that originated with the Agikuyu (Kikuyu) people as a ceremonial dish reflecting the real cultural practice of using every part of a slaughtered animal, since then spreading and being adapted across Kenyan ethnic groups, with real tribal variations like Maasai versions that lean fattier. It's since become a beloved nationwide street food, recognized by Slow Food International's Ark of Taste for its cultural and biodiversity significance, a real but distinct designation from UNESCO status, not to be confused with it. Real mutura is genuinely blood- and offal-based: beef or goat intestine casing stuffed with minced meat, tripe, and cooked animal blood, seasoned and grilled.
Meat
Ingredients
- Beef or goat intestine, cleaned (for casing)
- 500g minced beef or goat
- 200g tripe, finely chopped
- 2 cups cooked animal blood
- 1 onion, minced
- 2 chiles, minced
- 1 tbsp ginger, minced
- Salt and pepper
Steps
- Clean the intestine casing thoroughly and set aside.
- Mix the minced meat, tripe, blood, onion, chile, ginger, salt, and pepper.
- Stuff the mixture into the casing, tying off sections.
- Boil the stuffed sausage gently until set, about 45 minutes.
- Grill or roast over open coals until charred outside, then slice and serve.