Kenyans love their food rich, healthy and filling. It’s no wonder then that ugali and matumbo with sautéed kales is a staple food. This recipe will guide you in making this delectable Kenyan cuisine and have everyone scampering for the kitchen.
Kales (sukuma wiki) Ingredients:
(Serves two to four)
• 500g fresh kales • 2 tbsp salad oil
• 1 small, red bulb onion, cleaned and chopped
• 3 ripe tomatoes, cleaned and diced • Garlic cloves, crushed
• Salt and pepper to taste Cooking method:
1. Clean the kales well in cold water. Remove the fibrous stalk and leave the green rich leaf. Cut it into fine julienne slices and keep aside.
2. Place a pan on fire and when hot pour in the oil. Add the onions and sauté whilst stirring for about three minutes. Add the garlic and stir for another one minute before adding the tomatoes.
3. Reduce the heat to medium and cook the tomatoes until they break into a thick paste (puree) before adding
the kales and stir. Season with salt and pepper.
4. Cook for three to five minutes. Serve hot.
Matumbo (tripe) Ingredients:
(Serves two to three)
• 250g cleaned matumbo, cut into medium pieces
• 1 tbsp salad oil
• 1 small onion, cleaned and cubed • 2 cloves garlic, crushed
a smooth consistency. Add to the simmering matumbo as you stir using a wooden spoon and then reduce the heat and simmer for about five minutes. Season with
salt and pepper before serving hot.
• 1 tomato, cut into small cubes • Salt and black pepper
• 2 tspns cornstarch
• 1⁄2 beef cube (optional)
• 500ml water
1. Bring the cleaned matumbo to boil before reducing the heat. Simmer the matumbo for about 20 minutes. Drain, saving the liquid (stock) for later.
2. Place the pan on fire and pour in the oil. When the oil is hot, add onion and sauté until golden brown. Then add the garlic and cook for one minute before adding the tomatoes.
3. Cook the tomatoes until they form a thick paste.
4. Add the boiled matumbo and stir until well coated by the tomato puree. Add the beef cube and continue stirring. Add the stock and let it simmer.
5. Meanwhile, put the cornstarch into a small bowl together with a little cold water. Stir using a spoon until you get
11⁄2 cups white corn meal flour 2 cups water
1. Bring the water to boil in a small pan and pour in the flour gradually stirring using a mwiko (wooden spatula) until it binds together.
2. Reduce the heat to medium and keep stirring at intervals until it cooks well. Cook for about seven to 10 minutes.
3. You can spice it up by adding a spoonful of margarine before serving hot.
Blend a few handfuls of kale with a little water and a few pieces of ice cube. Store in freezer bags and refrigerate. When you’re making a green smoothie, just take one out and toss it in the blender. This is especially useful for greens that are a bit past their prime.
As much as we like teaching our children cooking, avoid parts where they have to use knives, as this might lead to kitchen accidents.
Published in November 2015