HOW TO:cook matumbo🤤

Ingredients

• 4 pieces Green Plantains (Matu) (peeled and cut into 2‑inch chunks)
• 1 large Onion (finely chopped)
• 2 medium Tomatoes (diced; can use canned diced tomatoes if out of season)
• 1 tsp Da (East African spice blend) (store‑bought or homemade blend of cumin, coriander, and turmeric)
• 1 tsp Salt (or to taste)
• ½ tsp Black Pepper (freshly ground)
• 200 g Spinach (washed and roughly chopped)
• 2 cups Maize Flour (Ugali flour) (fine cornmeal, preferably stone‑ground)
• 4 cups Water (for boiling matu and making ugali)
• 2 tbsp Vegetable Oil (for frying onions and stew)

Instructions

1. Prepare Ingredients

   Peel and cut the green plantains into 2‑inch chunks. Finely chop the onion and dice the tomatoes. Wash and roughly chop the spinach.

   Time: PT10M

2. Boil the Matu

   Place the plantain chunks in a large pot, add 4 cups of water, and bring to a boil. Reduce to a simmer and cook for about 1 hour and 30 minutes, or until the plantains are very tender.

   Time: PT1H30M

   Temperature: 100°C

3. Drain the Boiled Matu

   Using a colander, drain the water from the boiled plantains and set them aside.

   Time: PT5M

4. Sauté Onions

   Heat 2 tbsp vegetable oil in a frying pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

   Time: PT5M

   Temperature: 180°C

5. Build the Stew

   Add the drained plantain chunks, diced tomatoes, da spice blend, salt, and pepper to the pan. Stir gently and cook for another 10 minutes, allowing the flavors to meld. If the mixture looks dry, add a splash of the reserved cooking liquid.

   Time: PT10M

   Temperature: 180°C

6. Cook Spinach

   In a separate saucepan, add a drizzle of oil and the chopped spinach. Sauté over medium heat for 3‑5 minutes until wilted. Season lightly with salt.

   Time: PT5M

   Temperature: 180°C

7. Prepare Ugali

   Bring 2 cups of water to a boil in a saucepan. Gradually whisk in 2 cups of maize flour, reducing the heat to low. Stir continuously for about 10‑12 minutes until the mixture pulls away from the sides and forms a firm, smooth dough.

   Time: PT15M

   Temperature: 100°C

8. Serve

   Plate a generous portion of the matu stew, add a side of sautéed spinach, and serve the ugali on the side. Enjoy while hot.

   Time: PT5M

Nutrition Facts

Calories

380

Protein

6 g

Carbohydrates

78 g

Fat

5 g

Fiber

9 g