How To Cook Matumbo For Ugali( Procedure of cooking Delicious matumbo)

Ingredients

• 1 kg Goat Intestines (Matumbo) (cleaned thoroughly, sand removed)
• 5 cloves Garlic (minced)
• 2 Green Chili (Pili Pili) (whole, added to boil then removed)
• 50 g Ginger (kept whole, added to boil then removed)
• 1.5 tsp Salt (added after initial boil)
• 1 Onion (large, sliced)
• 3 Tomatoes (medium, chopped; added twice)
• 2 tbsp Cooking Oil (vegetable oil for frying)
• 1 Roco Stock Cube (beef or chicken bouillon, adds flavor and salt)
• 2 L Water (enough to fully cover intestines during boil)

Instructions

1. Clean the Matumbo

   Rinse the intestines under cold running water, rub with salt and a little vinegar, then soak in a bowl of water, changing the water several times until no sand or residue remains. Drain using a colander.

   Time: PT15M

2. Prep Aromatics

   Peel and mince the garlic, slice the onion, keep the ginger piece whole, and leave the green chilies whole.

   Time: PT10M

3. Initial Boil

   Place the cleaned matumbo in the large pot, add the minced garlic, whole ginger, whole chilies, and enough water to fully cover. Bring to a rolling boil, then reduce to a simmer.

   Time: PT5M

   Temperature: Medium heat

4. Simmer Until Tender

   Cover and let the matumbo simmer for 2 to 3 hours, checking occasionally that the water does not completely evaporate. When about 30 minutes remain, add the sliced onion.

   Time: PT2H30M

   Temperature: Low to medium heat

5. Add Salt and Finish Boiling

   When the water level is low and the intestines are nearly tender, add the salt and the first batch of chopped tomatoes. Stir and continue to simmer until the water almost disappears.

   Time: PT15M

   Temperature: Medium heat

6. Remove Aromatics

   Using tongs or a slotted spoon, remove the whole ginger and chilies from the pot and discard.

   Time: PT2M

7. Dry Fry the Matumbo

   Add the cooking oil to the pot (or a separate frying pan) and turn the heat to medium‑low. Fry the matumbo, turning frequently, until the pieces are dry, slightly crisp, and no excess liquid remains.

   Time: PT10M

   Temperature: Medium‑low heat

8. Add Final Tomatoes and Stock Cube

   Stir in the remaining chopped tomatoes and crumble the Roco stock cube over the matumbo. Simmer gently for about 5 minutes, allowing the tomatoes to break down and the flavors to meld.

   Time: PT5M

   Temperature: Medium‑low heat

9. Final Seasoning Check

   Taste and adjust salt if needed, remembering the stock cube already adds saltiness.

   Time: PT2M

10. Serve

    Transfer the fried matumbo to a serving plate. Serve hot alongside ugali and a vegetable side of your choice.

    Time: PT3M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

8 g

Fat

12 g

Fiber

2 g