Fried matumbo,ugali and kachumbari

 

Ugali Matumbo

• Prep Time

  10 Mins
• Cook Time

  40 Mins
• Serving

  4 People
• View

  261

Ugali Matumbo is the unsung hero of weeknight dinners; it’s inexpensive, versatile and
delicious. This Kenyan classic is full of irresistible flavors and textures – it’s crunchy, meaty, a
little spicy and smothered with peppery, creamy gravy. This is a must have everyday meal.

Ingredients

500 g Matumbo (tripe), cleaned thoroughly and chopped into pieces

1 tsp grated ginger

2 tbsp vegetable oil

1 cup Spring onion, chopped

1 tsp turmeric powder

1 tsp paprika

1 tsp dark soy sauce

1 tsp black pepper

1 knorr beef cube

100 ml coconut cream

salt to taste

Coriander leaves, for garnishing

1½ cups Maize Meal flour

3 cups water

2 bunches spinach roughly chopped

1 medium sized red onion diced

DIRECTIONS

Step 1

Boil the matumbo: Boil water in a heavy bottomed pot. Once the water comes to a boil, add matumbo pieces and bring to a boil for 1 hour or until the tripe is tender.

Step 2

In a pan, heat oil. Add onions and cook until translucent. Add ginger and Sautee for 2 mins.

Step 3

Add chopped matumbo pieces and stir. Add in dark soy sauce, paprika, turmeric, coconut cream, beef cube, pepper and salt and stir. Cook for 8-10 minutes.

Step 4

Ugali: Bring the water to boil in a pot/sufuria. Add ½ cup maize meal flour to the boiling water. Adding a little bit of the maize meal flour to the water ensures that the water starts to roar which makes the perfect ugali. Stir using a wooden spatula and try to break any lumps apart.

Step 5

Add the remaining flour and get stirring. Using the spatula, smoothen out any lumps that may have formed. If the ugali is not hard enough, add more flour. Lower the heat and keep working the ugali against the sides of the pot, getting rid of any lumps and also making sure it is evenly cooked.

Step 6

Once cooked, mould it using the spatula and serve with the Matumbo and sauteed spinach.

Step 7

In a wok heat oil, add diced onion and Sautee until tender. Toss in the chopped spinach and Sautee until fragrant for 3 mins. Season and serve with ugali and matumbo.