Grilled Mutura with Kachumbari
Recipes with Mutura
The Nairobi street food classic: mutura grilled over charcoal until the casing chars and crisps, sliced into thick rounds and topped with fresh kachumbari. The way every vendor in Kenyatta Market serves it.
Prep Time
30
Cook Time
25
Servings
4
Difficulty
Medium
Ingredients
- 500g goat or beef mince
- 200ml fresh goat or beef blood
- 100g liver, finely chopped
- 100g tripe, boiled and finely chopped
- 4 cloves garlic, minced
- 1 thumb ginger, grated
- 2 scotch bonnet chilies, minced
- Large bunch fresh coriander (dhania), chopped
- 1 teaspoon salt
- Cleaned intestine casings
- For kachumbari: 3 tomatoes, 1 red onion, 1 chili, fresh coriander, lime juice, salt
Steps
Mix the mince, blood, chopped liver, tripe, garlic, ginger, chilies, coriander, and salt in a large bowl. The mixture should be wet but holdable.
Stuff the mixture into the cleaned intestine casings, packing firmly but not too tight (they expand on the grill). Tie off the ends with kitchen string.
Grill over medium charcoal heat for 20-25 minutes, turning every few minutes. The casing should char and darken, and the filling should be cooked through (no pink blood visible when you press it).
While grilling, make the kachumbari: dice the tomatoes and red onion small, mince the chili, chop the coriander. Mix with lime juice and salt. It should be chunky and fresh.
Slice the mutura into thick rounds (2-3cm) on a wooden board. Spoon kachumbari over each portion. Serve with toothpicks.
Tips
If you cannot get fresh blood, some Kenyan cooks substitute with a mix of liver pâté and water to approximate the texture. The kachumbari must be made fresh, never from the fridge. The charcoal matters: use hardwood charcoal, not briquettes.