Cinematic Kenyan Vegetarian Feast: Succulent Matoke Stew, Spiced Ugali, and Kachumbari Salad

Allergens

Wheat (gluten)

Ingredients

• 2 cups mashed plantains (matoke)
• 1 cup all
• purpose flour
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1 tsp ground turmeric
• Salt, to taste
• Water, as needed
• 2 cups mixed vegetables (carrots, bell peppers, onions)
• 1 cup tomato puree
• 1 cup coconut milk
• 2 tbsp fresh cilantro, chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp garlic, minced
• 1 tsp ginger, grated
• Lemon juice, to taste

Instructions

1. In a large pot, heat the oil and add cumin seeds. Once they sizzle, add the coriander, turmeric, and salt. Stir well.
2. Gradually add water to create a smooth, thin paste. Add the all purpose flour while continuously stirring to avoid lumps. Cook until the mixture thickens, then remove from heat.
3. In another pot, sauté the garlic and ginger in a little oil. Add the mixed vegetables and cook until slightly softened.
4. Stir in the tomato puree, coconut milk, and cooked flour mixture. Bring to a simmer and cook for 10 minutes or until the vegetables are tender.
5. Season with salt, lemon juice, and fresh cilantro and parsley. Serve hot with the mashed plantains (matoke).

Chef’s Insight

The combination of flavors and textures in this recipe truly captures the essence of Kenyan cuisine while providing a satisfying vegetarian meal.

Notes

Feel free to adjust the spice levels according to your preference.