Each day, we learn something new. When it comes to cooking specificaly, you can never say you know everything. Someone will always know something you do not know. That means, we all have something to learn from the other. For the longest time, we used to boil our liver before cooking it. This was until aunty Kabura upgraded us and told us that step was totally unnecessary. I tried it out and this was the softest liver ever. I added a #KK twist to it and this was just elevated to level 100! You will enjoy my thyme and chili liver just as much.
I do not know exactly why I never liked Matumbo for the better part of my life. Maybe I may have had a nasty matumbo experience when I was a child that led me to absolutely abhor that meal. This all changed last year when I decided to face my fears and had matumbo for the first time in a very long time. And it was the tastiest thing I had tasted in a long time. I then concluded that probably it all comes down to how you cook it, and if it is cooked well, the results are always spectacular!
Matumbo is a swahili word which in this context loosely translates to innards. The western world refers to matumbo as tripe and I was pleased that they too indulge in this delicacy. It is the meat that comes from the stomach of a cow, making it an organ meat. It is cheaper than muscle meats and very nutritious. Today I prepared for you one of my new favorites, with the fabulous flavors of chilli and garlic. The technique I used was very specific so just read on to find out more :). I am so excited about this!!!!!
Hey there! My name is Kaluhi and I love food! Through my blog, I am happy to share with you my self-taught recipes, steeped in nostalgia and the happiest of memories. I hope each recipe you try out is as addictive as the previous one and is shared on a table full of love and hearty laughs!
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