Intermediate
Moroccan
Chicken Tagine with Olives and Lemon
Source: Traditional
90 min4420 kcal
HalalGluten-freeDairy-free
Mutura
Minced goat or beef mixed with blood, onion and chilli, packed into intestine, boiled and then grilled over coals — Nairobi's late-night street sausage, sold by the slice with kachumbari.
Source
Recipe by Kenyan home kitchens · 🏺 Traditional · Everyday Kenyan cooking — the maize-meal, greens and grilled-meat table shared from Nairobi flats to upcountry homesteads.
Kenyan · street sausage — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a traditional Kenyan blood sausage commonly eaten as street food. Quantities, the cleaning routine and the boil-then-grill order are this book's own.
Watch it being made · 3 videos
⏱ 120 min🍽 6 servings🔥 420 kcal🇰🇪 Kenya🌶️🌶️
Gluten-freeDairy-freeNut-free
Steps
Turn the intestine inside out, wash it under running water three times and soak it 20 minutes in salted water. Rinse again.
💡 Three washes and a soak, minimum. This is the step that decides whether mutura tastes of meat or of what the animal last ate.
Mix the mince with the onion, garlic, chilli, coriander, pepper and 2 tsp of the salt, then stir in the blood until evenly red.
Tie one end of the intestine and fill it loosely with the mixture, leaving room — it swells as it cooks. Tie the other end.
💡 Loosely. A tightly packed casing bursts in the pot and you lose the whole filling into the water.
Lower it into simmering salted water and cook 45 minutes. Prick it a few times in the first 10 minutes to let steam out.
Lift it out, pat it dry and let it cool 15 minutes so it firms up.
Grill over hot coals for 10 minutes, turning, until the skin is dark and tight. Slice into rounds and serve with kachumbari and salt.
💡 Tips
- Mutura is street food, cut on a board with a panga and handed over on newspaper with a pinch of salt and chilli.
- A bloodless version exists and is common — same filling, no blood, and then it is halal. It is a different, milder sausage.
- Boil first, grill second. Grilling raw mutura burns the casing long before the middle is safe to eat.
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