•The meat is not only affordable but an excellent source of protein, a good source of zinc and phosphorous.
•It's best enjoyed with ugali, mukimo or chapati and a side of greens.
Matumbo is a common meal among Kenyans. Served both at home and at various vibandaski (local spots) and restaurants.
Matumbo in English is known as tripe, a name known to very few.
It is the edible stomach lining/ intestines of farm animals especially cows.
The meat is not only affordable but an excellent source of protein, a good source of zinc and phosphorous.
It's best enjoyed with ugali, mukimo or chapati and a side of greens.
To make matumbo for two, you will need:
- ½ kg matumbo
- 2 large onions
- 3 tomatoes
- 2 cloves of garlic
- 2 tsp cayenne
- 1 tsp white/black pepper
- 1 tbsp cumin
- 1 tsp oregano
- 1 bunch of parsley
- cooking oil
- salt to taste
Wash the matumbo thoroughly until the water is very clean.
In a sufuria, add water till it covers the matumbo, before adding in the peeled garlic cloves. Step 3
Bring to a boil until the water evaporates, turn off the heat and set aside.
In a different sufuria, fry the onions till they are golden brown then add tomatoes, salt, and the other remaining spices. Stir and cover with the lid to allow them to soften.
Lower the heat once it starts to stick to the sufuria, and add some water.
Serve hot with ugali and enjoy with friends and family.