When you hear 6:20pm, what comes to mind?? Nope, I didn’t say 4:20, I said 6:20pm in specific. 6:20pm, for me its mutura time!
I know the bougie type are wondering what in the world is this one talking about. Hear me out, you certainly don’t know what you are missing. Yes, I’m being very serious right now. I was so hungry last Sunday and it was raining hard and trust me I stay in a dry county so for it to rain, issa blessing!
(….. Back to Main Story….)
I went to my local butcher and thought of making some ribs but I saw some mutura being made and I told him to give me that instead. Mutura is better and cheaper compared to meat and actually very easy to make. I bought mutura for KES 150 and went home to think about what I’ve just bought and how I would make it. First thing, I thought about was stew and yeah I made mutura stew and yeah it actually worked out.
I made ugali, Kales and mutura stew and it was absolutely perfect 🤗🤗.
- Nice, fresh made Mutura (uncooked).
- Nicely chopped Onions.
- Two large, juicy tomatoes.
- A tablespoon of salt.
- A tablespoon of garlic powder.
- Two tablespoons of tomato paste.
- A tablespoon of cumin powder.
- Two tablespoons of coconut oil.
- Half a cup of warm water.
Place the mutura on a hot pan and brown it on each side for 3 minutes depending on how hot your pan is. Make sure, all water is drained out.
On a different pan with medium heat, place the tablespoons of coconut oil on the pan with the onions, sprinkle the salt and let it caramelize then add your juicy tomatoes, stir it up then add your cumin and garlic powder. Cover it up and let it cook to form a puree. Stir and add the half a tablespoon of tomato paste. Let it mix with the puree then add a little water so that it doesn’t stick on the pan.
Add your diced mutura and stir it together, afterwards add the cup of water and let it cook for 5-10 minutes. When the water level has reduced and has formed a thick paste, you’ll know it’s ready.
Remember to serve hot especially with ugali!