Mutura with ugali and kachumbari
This meal gives a primal thrill that catalyses cravings
This isn’t dinner, it’s pure sin. Hot blood and smoky flesh wrapped in a tight casing that bursts the moment your teeth sink in. It’s primal, it’s messy and it’s guaranteed to leave your lips dripping with juice.
Mutura (African blood sausage) is not polite, darling. It’s hot, stuffed sausage, thick and tight, sizzling on the fire until its skin pops, oozing juice and blood that drips down like a dirty secret. The smoke clings to it, wrapping every inch with raw hunger.
As it grills, it moans and spits, juice bursting out, running down the sides, dripping into the fire with a hiss that teases you harder. When it’s ready, you grab it with your hands, fingers getting greasy, and take that first primal bite.
The casing bursts, hot blood and smoky fat flood your mouth, coating your tongue, sliding down your lips. It’s messy, it’s raw, it’s everything dirty you crave.
Then comes ugali, thick, stiff, hot and heavy in your hand. You tear a chunk, mould it, scoop that greasy sausage juice, and shove it in your mouth with mutura. It’s raw pleasure, thick and filling, no holding back.
And darling, kachumbari is the wet tease on the side: onions sharp and biting, tomatoes soft and juicy, chili burning just enough to make your lips tingle. Every spoonful washes over you, cooling you down just so you’re ready to dive back in for more dirty bites.
This is not just food, darling. This is sweat, smoke, blood and fire, the kind of messy session that leaves you sticky, dripping and shamelessly satisfied.
TIPS
- Don’t pierce the mutura too early, let it sizzle and swell until it bursts on its own; the explosion is the thrill
- Serve it straight from the fire, still dripping and steaming, that’s when it’s dirtiest
- Kachumbari is your cool tease, pile it high and let the juice run into the meat for a sloppy mouthful
- Always eat with your fingers, let them get greasy, then lick them slow, dirty and shameless
WARNING
Mutura is a dangerous lover. Once they taste that smoky, bloody sausage bursting in their mouth, dripping hot juice down their chin, scooped up with stiff ugali and chased by wet kachumbari, they’ll be addicted. They’ll come back for you, over and over, begging for another dirty night by the fire.
INGREDIENTS
- 1 kg mutura
- 2 cups maize flour
- 4 cups water
- 3 tomatoes chopped
- 2 onions sliced
- 1 chili chopped
- Juice of 1 lemon
- Salt to taste
PROCEDURE
- Grill mutura over an open fire or hot pan. Let it sizzle, spit and drip until skin bursts and juice oozes. Keep turning until smoky, hot and wet
- For ugali, boil water, add maize flour, stir rough and strong until stiff and heavy. Mould it hot in your hand, ready to scoop
- Mix onions, tomatoes, chili, lemon juice and salt to make kachumbari. Keep it juicy and sharp
- Serve mutura hot and greasy, scoop with stiff ugali, chase with wet kachumbari. Eat with your hands, get messy, lick the juice, no shame allowed
