I really enjoy all the food we eat when we go upcountry. While all the food we eat as a country in general is very fresh, organic and delicious, the food grown in the green rolling hills of Maragoli is simply on a special level of different. The farm produce ,too, is better! I love the eggs, the milk tastes better, the fleshy chicken is so much richer. Each time we go visit my guku (grandmother), we almost always leave with some chicken and a full mgomba wa matoke! And the matoke does taste a lot better! When the craving strikes, only matoke from the western part of the country really delivers in terms of flavor. Speaking of cravings, today is one of those days! Today we add another recipe to the many we already we have; and that is my thyme and tandoori masala matoke!
I made a dope vid on my channel to accompany the blog post. Do watch below, and subscribe!
PREP TIME: 10 min COOK TIME: 15 min SERVES: 1
4 matoke, sliced
1 red onion cubes
Dania , stems + leaves
1 tomato, grated
1 tablespoon of tandoori masala
1/4 teaspon of pepper
1/4 teaspoon of dried thyme
Salt to taste
Vegetable oil for frying
Peel and slice your matoke. Place them in a bowl with water to prevent oxidation then proceed with the cooking. But if they darken alittle bit, that is still ok- bado zitalika.
In your sufuria, add some oil and salt. Sautee the onion and the dania stems until fragrant. Remember we mentioned this on twitter– dania stems go at the beginning to infuse flavor and dania leaves at the end as a garnish.
Add the tomatoes, followed by the spices, a teaspoon of tomato paste. Both thyme and tandoori masala are used with savory meaty dishes, however they can also be used with vegetarian dishes. Seeing that tandoori masala has such amazing spices whose flavors I would love in my dish, I though why not use it!
Is it different? Yes!
Will it work? Yes!
Remember, like every other spice I use, I bought my tandoori masala from the supermarket spice aisle. Spend time walking through supermarket spice aisles and stock up on those amazing spices coz ziko na hakuna haja ujinyime!
Let this simmer until thick for about 10 minutes on low heat then add the matoke you earlier on peeled. A nice thick base will give you a nice thick rich matoke stew in the end. Similarly, a light watery base will result in a sad, watery matoke stew in the end. Keep it thicccc guys!
Let this simmer for about 15 minutes. Remember the smaller you slice them, the faster they will cook. To ascertain when they are cooked, simply, poke with a fork and if it passes through easily, then they are done.
Once cooked, garnish with the fresh dania leaves and serve. And now that the weather has changed to cosy and rainy, let us indulge in all things rich and hearty!
There is something particularly delicious about matoke from my guku’s shamba! And their inherent richness is so well complimented by the robustness of the tandoori masala. The flavor of the cumin, curry, fengreek etc are so well complimented by the thyme and really elevates the matoke.
Make sure you watch the video and hope you enjoy this recipe as much as I did!
Get your downloadable recipe here :))