While everyone else goes for the ribs and steaks, some people actually prefer the innards. Or what we Kenyans fondly refer to as matumbo. Some love it, others just frown at the thought of it. And I am not one of those people who prefer innards all day everyday but it’s something I certainly enjoy having every once in a while. Especially if it’s well done with some ugali.
I learnt how to cook matumbo properly from watching my mum. It’s something she always cooked for us when she came across some fresh innards. Mum used to make a very simple stew out of it with just onions, tomatoes, Royco(seasoning), dhania and a little vegetable oil. Simple but astonishingly delicious thanks to the love she put into it.
First things first,before you get the matumbo on a cooking pot, it has to go through several rounds of thorough cleaning. Clean it religiously. Not with soap though. Knowing where they come from will definitely make you pay close attention to the cleaning because you don’t want your beautiful stew having hints of the not-so-good-stuff. After washing, you can get to cooking.
I love spicy food so I did this one a little different with all the extra stuff to give it that kick (and to impress someone.LOL)
1kg Matumbo, thoroughly cleaned, chopped
2 red onions, chopped
3 tomatoes, skinned, chopped
1 green bell pepper, chopped
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon chilli powder
1 teaspoon turmeric powder
2 teaspoons curry powder
Fresh bunch of coriander, chopped
2 tablespoons vegetable oil
Salt to taste
1. In a pot, add the matumbo and 2 cups of water. Set on medium high heat and boil till all the water dries up. Set aside.
2. In another pan, heat vegetable oil. Fry onions till golden brown. Add matumbo and stir.
3. Add tomatoes and stir. Lower the heat, cover the pan and let it cook till all the tomatoes are mashy.
4. Add green bell pepper, garlic, ginger,turmeric powder, curry powder and chilli. Stir well to ensure the matumbo is well covered with the tomatoes and the spices. Add salt to taste followed by 3 cups of water.
5. Cover the pot on low heat and let it slow cook till the stock reduces by half.
6. Add some coriander and stir just before you serve.
7. Serve hot with Ugali (there’s no other better accompaniment for this)