By Robert Christopher
Matembele are green leaves, mostly like potato leaves but with narrow shape and a red color at its steam. They have been named as bloody grass because it’s a major role they play into our bodies, to support blood production within.
There is a notion in about all over the country that Matembele is a vegetable for low class, yet I bet it is not, maybe because it’s cheaper in terms of availability. Join me through this preparation of Matembele roast from Tanzania.
- Three hand bunches of Matembele.
- 1 coconut.
- 2 bulb onions.
- 2 carrots.
- Tomato paste 1 packet.
- 3 tea spoons of grinned peanut.
- Wash Matembele and cut into small pieces as seen below
- Wash onions and carrots and cut into favourable size as you like.
- Take cooking pan and add oil, heat oil, then add onions, carrots and Matembele all together, fry them for 5 minutes.
- Let the mix boil by adding salt and cover its top.
- After 3 to 4 minutes, add tomato paste and keep mix while its open. Do for about 4 minutes.
- Add peanut into the mix and boil for 3 minutes.
- Add coconut, boil for 5 minutes, thereafter our cuisine must be ready. Enjoy that amazing taste with favourite food, I choose stiff porridge, welcome.