Mutura, also called African Sausage, is made from either the small or large intestines of goats or cows found in Gikuyu lands of central Kenya. It is mainly produced during family gatherings and events such as bridewealth ceremonies. The animal is slaughtered and the intestines removed, emptied and cleaned thoroughly with water. Some of the intestine is then finely chopped (almost minced) along with some leg meat and cooked well. Herbs and spices such as rosemary and pili pili are added for extra flavor. Once the meat is cooked, blood from the slaughtered animal is added to the pot and the mixture is stirred until the blood is cooked. When the filling is ready, one end of the intestine is tied with a strip of banana bark, the sausage is stuffed and the open end tied off in the same way. The sausage is then roasted on red-hot coals to finish the cooking process and dry it out a little. This delicious sausage is then served by itself as an appetizer.
Mutura was an essential product at Gikuyu gatherings, made to satisfy the hunger of guests during the ceremony before the main meal. It is still made in very small quantities in both rural and urban areas when gatherings are lead by elders. It is at risk of disappearing because the younger generation often prefers the modern sausage which is aggressively promoted by marketing companies.