This Kenyan matumbo Recipe is a common African cuisine enjoyed alongside most dishes in most homesteads. It is cheaper and a nutritious dish. A kilo of matumbo food goes for 1/3 price of a kilo of other red meats.
I not only love matumbo for it’s affordability but also for it’s sweetness and Versatility.
What is Matumbo?
Matumbo in English is known as tripe. It is made from the stomach lining of cows, goats, or sheep, is a staple in many African cuisines.
Today, we’ll explore a delicious matumbo recipe that highlights the rich flavors and spices of African cuisine.
Kenyan matumbo recipe Ingredients
- Cleaned matumbo (tripe), cut into bite-sized pieces
- Spices and herbs: Onion, garlic, coriander, pepper, paprika, cumin, chili, ginger, cooking oil, tomatoes, and salt to taste.
How to cook matumbo
Kenyan matumbo recipe
Time Needed : 1 hours 30 minutes
I must admit that matumbo is a hard meet which takes time to cook. You must be patient. However the best way to cook matumbo is by using a pressure cooker. I prefer to to save on time.
prepare matumbo
Most often matumbo have animal waste stuck on the pouches of matumbo. Clean thoroughly under clean running water until clean. Cut into small pieces and set aside.
Cook your matumbo
You can fry them directly, but I prefer boiling them first. Boiling takes about 30 minutes using a pressure cooker. However, in absence of a pressure cooker, just boil them using your sufuria for 1 hour to 1.5 hours. Remember to add 1 or 2 cloves of garlic while boiling.
Fry your matumbo
Heat the cooking oil in a sufuria over medium heat. Add the chopped onions and minced garlic. Saute until the onions are translucent and fragrant, about 3-4 minutes.Add spices
Once the onions are cooked, add the grated ginger, paprika, cumin, coriander powder, and chili powder to the pan. Stir well to mix the onions and garlic with the spices.
Add tomatoes and tomato paste
Add the diced tomatoes and tomato paste to the pan, stirring to combine with the onion and spice mixture. Allow the tomatoes to cook down and release their juices, about 5 minutes.
Add preboiled matumbo
Now, add the pre-boiled matumbo pieces to the pan. Season with salt and pepper to taste. Stir well to ensure the matumbo is coated with the flavorful sauce.
Simmer
Cover the pan with a lid and reduce the heat to low. Allow the matumbo to simmer gently for about 20-30 minutes to allow the flavors to meld and the matumbo to absorb the sauce.
Serve
Once the matumbo is tender and cooked through, remove the pan from the heat. Garnish with fresh coriander leaves if desired. Serve hot with your choice of accompaniments, such as ugali (a staple African side dish made from maize flour) or rice.
Heat the cooking oil in a sufuria over medium heat. Add the chopped onions and minced garlic. Saute until the onions are translucent and fragrant, about 3-4 minutes.
Once the matumbo is tender and cooked through, remove the pan from the heat. Garnish with fresh coriander leaves if desired. Serve hot with your choice of accompaniments, such as ugali (a staple African side dish made from maize flour) or rice.Tips for cooking soft matumbo
- Taste the dish as you cook and adjust the seasoning as needed.
- You can add additional vegetables such as bell peppers or carrots for extra flavor and texture.
- If the sauce becomes too thick during cooking, you can add a splash of water or broth to loosen it up.
- For added depth of flavor, you can marinate the cleaned matumbo in a mixture of lemon juice, salt, and pepper for 1-2 hours before cooking.
- Adjust the amount of chili powder according to your preference for spiciness.
- Leftover matumbo can be refrigerated and reheated the next day for an even more flavorful meal.
