How to Cook Ugali and Matumbo (Tripe): A Kenyan Favorite

Ingredients

For Matumbo:

• Matumbo (tripe): 1 kg (cleaned and chopped into bite-sized pieces)
• Onions: 2 medium-sized (finely chopped)
• Tomatoes: 3 large (chopped or blended)
• Garlic: 2 cloves (minced)
• Ginger: 1 teaspoon (grated)
• Green bell pepper: 1 (chopped)
• Carrots: 2 (grated or diced, optional)
• Cooking oil: 2 tablespoons
• Salt: To taste
• Black pepper: To taste
• Coriander (dhania): A handful (chopped, for garnish)
• Optional: Curry powder or spices like cumin for added flavor

For Ugali:

• Maize flour (cornmeal): 2 cups
• Water: 4 cups

Step-by-Step Instructions

Cooking Matumbo

1. Prepare and Boil the Matumbo

• Clean the matumbo thoroughly under running water to remove any debris or odor.
• Place the cleaned matumbo in a large pot and cover with water.
• Boil over medium heat for 1–2 hours until tender. Add a pinch of salt during the last 30 minutes of cooking.
• Drain the matumbo and set it aside.

2. Sauté Aromatics

• Heat 2 tablespoons of oil in a large pan or pot.
• Add the chopped onions and sauté until golden brown.
• Stir in the minced garlic and grated ginger, cooking until fragrant.

3. Add Tomatoes and Vegetables

• Add the chopped or blended tomatoes and cook until they form a thick sauce.
• If using carrots and green bell pepper, stir them in and cook for a few minutes.

4. Cook the Matumbo

• Add the boiled matumbo to the pan.
• Season with salt, black pepper, and curry powder or spices, if desired.
• Stir well to combine and simmer for 10–15 minutes, allowing the flavors to meld.

5. Garnish

• Sprinkle chopped coriander over the matumbo just before serving.

Cooking Ugali

1. Boil Water

• Bring 4 cups of water to a boil in a large saucepan.

2. Add Maize Flour

• Gradually add the maize flour to the boiling water while stirring continuously with a wooden spoon (mwiko) to prevent lumps.

3. Cook and Knead

• Reduce the heat to medium and continue stirring vigorously.
• As the mixture thickens, press and fold it with the spoon, kneading against the sides of the pot to form a smooth, firm dough-like consistency.

4. Let it Steam

• Cover the pot and let the ugali steam for 2–3 minutes on low heat.

5. Serve

• Transfer the ugali onto a plate or serving bowl, shaping it into a round mound using the spoon.

Serving Ugali and Matumbo

• Serve the hot matumbo stew alongside the ugali.
• Pair with a side of sukuma wiki (collard greens) or a fresh tomato salad for a complete meal.

Tips for Perfect Ugali and Matumbo:

• Tenderizing Matumbo: Soaking in lemon water for 15 minutes before boiling can help remove odors and tenderize.
• Flavor Enhancement: Use beef or chicken broth to simmer the matumbo for richer flavor.
• Ugali Consistency: Adjust the maize flour quantity for softer or firmer ugali.

Enjoy the delightful combination of ugali and matumbo, a true Kenyan classic that celebrates the richness of local flavors and tradition!