How TO:cook matumbo
HOW TO:cook matumbo🤤 is a easy East African recipe that serves 4. 380 calories per serving. Recipe by Carol kiarie9 on YouTube.
Prep: 15 min | Cook: 2 hrs 5 min | Total: 2 hrs 35 min
Cost: $32.67 total, $8.17 per serving
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
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
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
Drain the Boiled Matu
Using a colander, drain the water from the boiled plantains and set them aside.
Time: PT5M
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
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
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
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
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
Dietary info: Vegan, Gluten-Free, Dairy-Free
Ingredient Substitutions
- Instead of Green Plantains (Matu): Green bananas, Unripe papaya
- Instead of Onion: Shallots, Leeks
- Instead of Tomatoes: Canned crushed tomatoes
- Instead of Da (East African spice blend): Curry powder, Garam masala
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Spinach: Kale, Swiss chard
- Instead of Maize Flour (Ugali flour): Polenta, Fine cornmeal
- Instead of Vegetable Oil: Canola oil, Sunflower oil
Equipment Needed
- Large Pot
- Frying Pan
- Saucepan
- Wooden Spoon
- Knife
- Cutting Board
- Colander (optional)
Critical Steps — Do Not Skip
- Boiling the matu until fully tender (1h30m).
- Gentle frying after boiling to avoid breaking the plantain pieces.
- Stirring ugali continuously to achieve the correct texture.
Chef Tips from the Video
- Choose firm, unripe green plantains for the best texture.
- A pinch of smoked paprika adds depth to the stew without altering the traditional flavor.
- For extra richness, stir a tablespoon of coconut milk into the stew at the end.
Troubleshooting
Plantains remain hard after boiling.
Continue simmering, adding a little more water if needed, until they are fork‑tender (about 10‑15 extra minutes).
Stew becomes too watery.
Increase heat and simmer uncovered for a few minutes to reduce, or add a spoonful of the reserved cooking liquid to thicken.
Ugali is lumpy.
Whisk the maize flour into boiling water gradually and stir continuously; use a wooden spoon to break any lumps.
Spinach turns soggy.
Cook spinach only until just wilted (3‑5 minutes) and remove from heat immediately.
Storage
Refrigerator: Store leftover stew and spinach in airtight containers for up to 3 days.
Freezer: Matu stew freezes well for up to 2 months; reheat gently on the stove.
Room temperature: Ugali should be consumed the same day; it can be kept at room temperature for up to 4 hours.
Make-Ahead Tips
- Boil the plantains a day ahead and store them in the fridge; reheat in the stew.
- Ugali can be prepared in advance and reheated with a splash of water on low heat.
Frequently Asked Questions
What is the cultural significance and history of Matu Stew with Spinach and Ugali in East African cuisine?
Matu stew, made with green plantains, is a staple in many East African households, especially in Uganda and Kenya, where plantains are a key carbohydrate. Served with ugali and leafy greens like spinach, it reflects the region’s tradition of pairing starchy bases with nutrient‑rich vegetables for balanced meals.
What are the traditional regional variations of Matu Stew in East African cuisine?
In Uganda, the stew may include peanuts or groundnut paste, while in Kenya it often features tomatoes and a blend of local spices called "pilau masala." Some coastal versions add coconut milk for a richer flavor profile.
How is Matu Stew traditionally served in Ugandan households?
It is typically ladled over a mound of ugali on a plate, with a side of sautéed greens such as spinach or kale. Diners use a piece of ugali to scoop up the stew and eat with their hands.
During which occasions is Matu Stew with Spinach and Ugali traditionally prepared in East African culture?
The dish is common for everyday family meals but also appears at celebrations like weddings, harvest festivals, and community gatherings where a hearty, affordable dish feeds many guests.
What makes Matu Stew with Spinach and Ugali special in East African cuisine?
The combination of tender green plantains, a lightly spiced tomato‑onion base, and the neutral, comforting texture of ugali creates a balanced plate that is both filling and nutritious, embodying the simplicity and resourcefulness of East African home cooking.
What are the most common mistakes to avoid when making Matu Stew with Spinach and Ugali?
Common errors include under‑cooking the plantains, over‑stirring the ugali which can make it gummy, and over‑cooking the spinach so it loses its bright color. Follow the timing guidelines and stir gently to keep textures perfect.
Why does this Matu Stew recipe fry the boiled plantains instead of directly simmering them?
Frying after boiling adds a light caramelized exterior that enhances flavor and texture, while the initial boil ensures the plantains become fully tender without drying out.
Can I make Matu Stew ahead of time and how should I store it?
Yes, you can boil the plantains a day ahead and keep them refrigerated. Reheat the stew gently on the stove, adding a splash of water if it looks dry. Store leftovers in airtight containers for up to three days.
What texture and appearance should I look for when cooking Ugali?
Ugali should be smooth, glossy, and pull away cleanly from the sides of the pot, forming a firm, dough‑like ball. It should not be grainy or watery.
How do I know when the Matu Stew is done cooking?
The stew is ready when the plantain pieces are tender but still hold their shape, the tomatoes have broken down into a thick sauce, and the flavors have melded after about 10 minutes of simmering.
What does the YouTube channel Carol kiarie9 specialize in?
The YouTube channel Carol kiarie9 focuses on simple, home‑cooked African recipes, especially dishes from East Africa, with step‑by‑step demonstrations that emphasize affordable ingredients and traditional techniques.
How does the YouTube channel Carol kiarie9's approach to East African cooking differ from other cooking channels?
Carol kiarie9 emphasizes quick, practical methods like pre‑boiling staples and using minimal equipment, making authentic East African flavors accessible to busy home cooks worldwide, whereas many other channels focus on elaborate presentations.
Last updated: September 2, 2026
