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

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. 1

   In a large pot, heat the oil and add cumin seeds. Once they sizzle, add the coriander, turmeric, and salt. Stir well.

2. 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. 3

   In another pot, sauté the garlic and ginger in a little oil. Add the mixed vegetables and cook until slightly softened.

4. 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. 5

   Season with salt, lemon juice, and fresh cilantro and parsley. Serve hot with the mashed plantains (matoke).