Mutura, a Kenyan spiced goat sausage enriched with the blood, has a complicated history and a controversial reputation. But to love mutura is to love the culture that surrounds it.
Mutura—viz., a fire-grilled delicacy made from goat and/or cow and/or lamb intestines sewn together and stuffed with a mixture bound by fresh blood (and, among the Maasai, laced with fat that melts when you grill it)—is part of the global tradition of blood sausages. Ireland has black pudding, France has boudin noir, South Korea has soondae, and Spain has morcilla. Kenya has mutura.
Sometimes translated into English as “African blood sausage” in that mannerless way we have of translating non-English things into English, mutura is richer than its European relatives, as it’s packed with a powerful blend of spices. Mutura will have ginger; it will have garlic; it will have scallions, cilantro, and chile so fine and wonderful a person weeps for joy while eating it. Nothing else matters. Expositions about Kenyan food will talk about nyama choma, ugali, chapati, etc. But mutura, that’s where it’s at.
