1. Boil a quart of water in a saucepan or kettle. Destem and deseed peppers and place them in a heat-proof bowl. Cover with hot water and let sit for 30 minutes.
2. Meanwhile, place paprika, bay leaf, black pepper, cumin, oregano, marjoram, thyme, coriander seed, cloves, allspice, and salt into a spice grinder and mill into a fine powder.
3. Drain peppers, discarding water,  and place the peppers in a blender. Add the vinegar and garlic cloves and puree until smooth; set aside.
4. Place the Mamu and coconut oil in a large bowl. Add the ground spices and chili pepper puree. Mix well. Transfer to a glass container and cover.
5. Place in the refrigerator to marinate for 24 hours.
6. Stuff into vegan sausage casings or portion into containers and freeze.
7. To cook, place a sauté pan over medium heat. Add chorizo, stirring and  and breaking up into  small firm crumbles. Cook until browned, 3 to 4 minutes.

Note: Sausage mix can be made ahead of time and refrigerated or frozen. If refrigerated, consume within five days.