How to make delicious Mutura

By Manuel Ntoyai On Tue, 27 Aug, 2019 11:37 | < 1 min read
A local favourite, Mutura is made with, among other things, a blend of ginger, garlic, scallions, cilantro, and fresh blood. PHOTO | MANUEL NTOYAI | MEDIAMAX NETWORK LTD
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    Mutura is a Kenyan sausage that is sometimes also called a blood sausage. It is made with meat, blood and is flavored with spices.

Start by thoroughly cleaning the intestines with water.

Once done, mince the meat or cut into small cubes.

Heat your pan with little cooking oil and add the onions, garlic, ginger coriander and a pinch of salt till tender.

After five minutes add the minced meat into mixture and cook on low heat for 30 minutes until the meat is cooked.

Using a cooking twine (must be cotton), tie one end of the intestine then stuff the mixture into the intestine.

Pour the uncooked blood (optional) into the intestine until full.

Tie the other end of intestine too and roast on either a charcoal burner or grill for 30 to 45 minutes.

Try and turn it occasionally until the whole intestine is gold-brown all round.

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