Mutura and Bean Stew

Mutura and Bean Stew

Recipes with Mutura

A home-style Kenyan stew where sliced mutura is simmered with red kidney beans, tomatoes, and sukuma wiki (collard greens). Hearty, warming, and a good way to stretch mutura into a full meal. Served over ugali.

Prep Time

15

Cook Time

40

Servings

4

Difficulty

Easy

Ingredients

  • 2 grilled mutura sausages, sliced into rounds
  • 1 can (400g) red kidney beans, drained
  • 3 tomatoes, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bunch sukuma wiki (collard greens), chopped
  • 1 tablespoon vegetable oil
  • 1 teaspoon cumin
  • Salt and chili to taste
  • Ugali to serve

Steps

1

Heat oil in a heavy pot. Fry the onion until soft, then add garlic and cumin. Cook for 1 minute.

2

Add the diced tomatoes and cook down for 5 minutes until they break apart into a sauce.

3

Add the kidney beans and 1 cup of water. Simmer for 20 minutes until the beans are tender and the sauce thickens.

4

Add the sliced mutura and sukuma wiki. Stir through and cook for another 10 minutes. Season with salt and chili.

5

Serve in deep bowls over ugali or with chapati on the side.

Tips

Use already-grilled mutura for this stew. The charcoal flavor from the grill carries into the sauce. If sukuma wiki is hard to find, kale or Swiss chard work as substitutes.