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Ginger Matoke Masala

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        ALL RIGHTS RESERVED TO KALUHI’S KITCHEN UNLESS OTHERWISE STATED   Kenyan food is so rich and robust in flavor. Nothing embodies this quality more than my ginger matoke masala. Fast to make & unforgettable to have!        ALL RIGHTS RESERVED TO KALUHI’S KITCHEN UNLESS OTHERWISE STATED   ngredients 4 large matoke 1 tomato 2 tablespoons of tomato paste 1 red onion, finely chopped 1 1/2 tablespoon of garlic powder ½ of green bell pepper, finely diced 1 teaspoon of cumin seeds 1/2 a teaspoon of turmeric 1/2 a teaspoon of paprika 1 tablespoon of coriander powder 3/4 of a thumb sized ginger root Salt and pepper to taste   Method In a pan, heat some vegetable oil and add your whole cumin seeds, your finely chopped onion, green pepper and minced ginger. On medium low heat, allow this to cook down for about 4 minutes. After the onions have softened, add your tomato, tomato paste and all the spices. Mix them all in and once evenly distributed and 1/2 a cup of hot water. Turn down the heat and let this cook down for 15-20 minutes. As that is going, begin working on the matoke. Peel the matoke and place them on a pot of salted cold water. Let them boil until they are just tender. Once done, remove from the heat and cut them in half longitudinally. Add them to the simmered down masala sauce and toss them in. Let these stay in for about 3-5 minutes. Serve and garnish with onion chives or fresh coriander. SERVE WITH: your favorite meat stew and your favorite veggies or salad This recipe was brought to you by Kaluhi’s Kitchen from:  
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