3-4 Servings
~ 40 min
- 1 kg casings (matumbu)
- 3 medium tomatoes, chopped
- 1 medium onion, chopped
- 1/4 tsp salt
- 1/2 tsp curry powder
- 2 cloves garlic, chopped
- 2 tsp tomato puree
- 500 ml Water
- 2 tbsp cooking oil.
Offals are among the favourite meats in Zimbabwe. Extra care however needs to be taken in preparing them. If prepared the wrong way you won’t want to see them again! This recipe will leave you wanting more!! I used to despise them but after going at them alone, preparing them the way I wanted, as I did here, I was presently surprised. My children gobbled everything up and were asking for a second helping! I emphasize again that you MUST clean them thoroughly before attempting any cooking. IT’S CRUCIAL!
What you’ll need
- Medium sized pot
- Chopping board
- Wooden spoon
- Teaspoon
- Measuring jug
Do this
- Get your ingredients together. These include; 1 kg casings (matumbu)
3 medium tomatoes, chopped
1 medium onion, chopped
1/4 tsp salt
1/2 tsp curry powder
2 cloves garlic, chopped
2 tsp tomato puree
500 ml Water
2 tbsp cooking oil. - Wash the matumbu (casings) thoroughly until they are absolutely clean. Wash the outside, invert them and wash the insides until they’re clear of everything.
- Put oil in pot, add your matumbu, garlic and season with salt. Fry until they are beginning to brown. Add water and bring to the boil. Reduce heat to a gentle simmer. Simmer until tender and cooked through (or until the water is finished).
- Add onions and curry powder. Fry for 3 min. Add the tomatoes and tomato puree. Fry for another 3- 5 min. Add 50 – 100 ml water and simmer for a further 5 min. Taste for seasoning and adjust accordingly.
