Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, ugali /greens /matumbo. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Ugali /greens /matumbo is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Ugali /greens /matumbo is something which I’ve loved my entire life.
Ugali, also known as ugali pap, nsima and nshima, is a type of maize flour porridge made in Africa. It is also known as ngima, obusuma, obuchima, kimnyet, nshima, mieliepap, phutu, sadza, kwon,gauli, gima, isitshwala, and other names. Nsima is sometimes made from other flours, such as millet or sorghum flour, and is sometimes mixed with cassava flour. [citation needed] It is cooked in boiling. Clean the kales well in cold water.
To begin with this particular recipe, we must prepare a few ingredients. You can cook ugali /greens /matumbo using 4 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Ugali /greens /matumbo:
- Prepare Ugali flour
- Prepare Greens(of ur choice)
- Get Pre boiled matumbo
- Take Onions, tomatoes, greens pepper, zucchini, dhania, spices
Let's get wild and have a bit o. Matumbo also known as tripe is a common delicacy in any Kenyan home which is loved by many. Matumbo can be deep fried or made as stew. Normally served with ugali and vegetables of one's choice,.
Instructions to make Ugali /greens /matumbo:
- Cook ugali and fry greens and put aside
- Blend tomatoes, green pepper and zucchini
- Fry onions till golden brown the add the blended mixture and the spices for a thick broth let it simmer for a few minutes then add the Pre-boiled matumbo.. Let it simmer for about 20mins..Serve and enjoy
Matumbo can be deep fried or made as stew. Normally served with ugali and vegetables of one's choice,. When cooked, cool the matumbo and cut into your desired shape and size. It's easier to cut them to a uniform size when cooked whole. In a suitable sufuria, fry the onion and garlic until slightly brown.
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