Enjoy a sizzling cut of mutura

By Jennifer Oganga

Mutura, or African sausage, is popular in central Kenya. After a goat is slaughtered, the meat would be roasted, boiled or fried depending on people’s preferences or the occasion. The tripe (matumbo), however, would be left aside for the young boys indigenously known as kihii. This is where the name ‘mutura’ and the ‘thenga tuwarie’ generated from.

Photo: Martin Mukangu/Standard

Traditionally, the old folks did not eat the matumbo. Instead, it was nicely cooked then stuffed into the large intestines. Blood from the slaughtered goat would then be poured and both ends of the intestine would securely be tied using cotton or sisal twine. This would then be roasted and the boys would have their fill.

Today, however, mutura has become a delicacy for both the young and old, men and women. It has also transcended cultures and people from other tribes also enjoy this delicacy. In many estates, you are bound to find roadside butcheries mutura. It is popular because it is pocket friendly.

What you need

• Half a metre large intestine

• 500 gms goat meat or beef

• One onion – chopped

• One bunch dhania - chopped

• Small ginger – crushed

• One tablespoon of oil

• One teaspoon curry powder

• Salt to taste

• Two cups raw blood (optional)

How to prepare

1. Clean the intestine thoroughly with running tap water.

2. Mince the meat or cut into very small cubes.

3. Put your pan on fire, add oil and fry the chopped onion, ginger and dhania till tender.

4. Add the meat and curry powder into the onion mix and cook on low fire for 30 minutes or until the meat is cooked.

5. Add salt and set aside to cool.

6. Using some cotton twine, tie securely one end of the intestine then stuff the meat mixture into the intestine.

7. Pour the uncooked blood into the intestine until it is full.

8. Tie that side too then roast the stuffed intestine on a charcoal burner or grill for 30 minutes, turning occasionally until the whole intestine is well browned all round.

Serving

Mutura can be eaten on its own or served with ugali, mukimo and kachumbari as a side dish.

Tips

By using ginger and spices like curry powder in the mutura, the blandness of traditional style mutura is removed, allowing for better taste of the dish.

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