Qwin's HOME Catering Services

20/08/2025

20/08/2025

Potatoes are in season. Enjoy your githeri mix

20/08/2025

Wednesday is the new Friday. Goat ribs choma, ugali and kachumbari for lunch

20/08/2025

Madondo (beans) ugali for lunch

20/08/2025

Chicked paired with wedges

20/08/2025

Bhajia

20/08/2025

Hot chocolate with drop scones

20/08/2025

Beef and omelette sandwich with a sauce dipping

20/08/2025

Mahamri smokies and sauted spinach

20/08/2025

Ginger tea and doughnuts to start off this chilly day

19/08/2025

Mutura is a beloved street food in Kenya made with a mix of meat, blood, spices, and herbs stuffed into intestines and grilled.

Homemade Mutura Recipe
Prep time: 1.5 hours
Cook Time: 45 minutes
Yield: About 10–15 sausages
Ingredients:
For the filling:

-1 kg goat/beef meat, finely minced or chopped
-250g beef or goat fat, finely chopped
-1–2 cups fresh animal blood (goat or beef)
-1 large red onion, finely chopped
-4 cloves garlic, minced
-1 tablespoon fresh ginger, grated
-1–2 green chilies, finely chopped (optional for spice)
-1 bunch fresh coriander (dhania), chopped
-1 tablespoon salt (or to taste)
-1 tablespoon black pepper
-1 tablespoon ground cumin
-1 tablespoon paprika (optional)
-1 teaspoon cayenne or chili powder (optional)

For casing:
-Goat or beef intestines (cleaned thoroughly)

Preparing the Intestines:
-Thoroughly clean the intestines inside out. Rinse under cold water several times.
-Soak in a bowl with vinegar, lemon juice, or salty water for 30 minutes to help reduce odor and kill bacteria.
-Rinse again until there's no residue or smell.

Preparing the Filling:
-In a large bowl, combine the minced meat, fat, onions, garlic, ginger, chilies, coriander, and spices.
-Mix in the blood a little at a time until the mixture is moist but not too runny.

Tip: You can cook a small portion in a pan to check seasoning and adjust.

Stuffing the Sausage:
-Tie one end of the cleaned intestine with string or tie it in a knot.
-Use a small funnel or clean bottle top to stuff the mixture into the intestine.
-Gently press the filling down with your fingers, ensuring not to overfill — leave room for expansion while cooking.
-Tie off the other end and twist to make sections if desired.

Cooking the Mutura:
1. Boil First (Important):
Place sausages in a large pot of simmering water and boil for about 30–45 minutes. This ensures the blood sets and the meat cooks through.

2. Grill or Roast:
After boiling, grill over hot coals, pan-fry, or roast in the oven until browned and slightly crispy outside.

Turn frequently to avoid burning.

Serving Suggestions:
-Slice and serve hot with:
-Kachumbari (fresh tomato-onion salad)
-Ugali
-Chili sauce or lemon wedges

Notes:

1.If you can't access animal blood, you can omit it — the mutura will still be tasty but closer to a sausage than traditional mutura.
2.Substitute intestines with artificial sausage casing in a pinch (though it won’t have the authentic flavor).
3.For a smokier flavor, use charcoal grilling as the final step.

19/08/2025

Matoke,dry fried liver and steamed cabbage