LUNCH
Monday, 6 October 2025
If you grew up in Kenya, chances are you’ve had matumbo at least once in your life. Whether at a local eatery, a roadside kibanda, or at home on a Sunday afternoon, matumbo wet fry holds a special place in Kenyan cuisine. Its rich flavor, comforting aroma, and hearty texture make it one of those meals that feel like home. In this post, I’ll walk you through how to cook soft, tasty Kenyan matumbo wet fry, step-by-step. You’ll also get some tips on cleaning, boiling, and seasoning so that your matumbo comes out tender, flavorful, and perfectly spiced every time. Learn how to cook delicious Kenyan matumbo wet fry, soft, flavorful tripe simmered in onions, tomatoes, and spices. A traditional Kenyan favorite served with ugali or rice!
What Is Matumbo?
Matumbo is the Swahili word for tripe, the edible stomach lining of cows or goats. It’s a popular dish across Kenya and East Africa, often served with ugali, rice, or chapati.Matumbo can be prepared in different ways: wet fry, dry fry, or stewed with vegetables. But the wet fry version, simmered with onions, tomatoes, and spices, is one of the most beloved for its saucy, flavorful finish.
Ingredients
1 kg matumbo (tripe) – thoroughly cleaned
2 medium onions, finely chopped
3 medium ripe tomatoes, diced
1 tablespoon minced garlic
1 tablespoon minced ginger
1–2 green chilies, chopped (optional)
1 teaspoon turmeric powder
1 teaspoon curry powder
1 teaspoon paprika or chili powder (optional)
1 beef or chicken stock cube (optional)
Salt to taste
3 tablespoons cooking oil
½ cup fresh coriander (dhania), chopped
2 cups water (for boiling and simmering)
2 medium onions, finely chopped
3 medium ripe tomatoes, diced
1 tablespoon minced garlic
1 tablespoon minced ginger
1–2 green chilies, chopped (optional)
1 teaspoon turmeric powder
1 teaspoon curry powder
1 teaspoon paprika or chili powder (optional)
1 beef or chicken stock cube (optional)
Salt to taste
3 tablespoons cooking oil
½ cup fresh coriander (dhania), chopped
2 cups water (for boiling and simmering)
Step 1: Cleaning the Matumbo
Cleaning matumbo properly is the most important step. If not done well, it can carry an unpleasant smell. Here’s how to do it right:
Rinse thoroughly in cold water.
Scrape off any unwanted residue using a knife.
Soak in a mixture of warm water, lemon juice, and flour for 10–15 minutes. This helps remove odor and sliminess.
Rinse again 2–3 times until the water runs clear.
Rinse thoroughly in cold water.
Scrape off any unwanted residue using a knife.
Soak in a mixture of warm water, lemon juice, and flour for 10–15 minutes. This helps remove odor and sliminess.
Rinse again 2–3 times until the water runs clear.
Tip: Ask your butcher to pre-clean the matumbo for you. It saves time and ensures it’s well-prepared for cooking.
Step 2: Boiling the Matumbo
Matumbo takes time to soften, so pre-boiling is essential.
Place the cleaned matumbo in a large sufuria (cooking pot).
Add enough water to cover it completely.
Sprinkle in a pinch of salt, garlic, and a bit of ginger to help with flavor.
Boil for 1½ to 2 hours (or until soft). You can also use a pressure cooker to reduce cooking time to 30–40 minutes.
Once soft, drain and set aside. Keep some of the broth for later.
Place the cleaned matumbo in a large sufuria (cooking pot).
Add enough water to cover it completely.
Sprinkle in a pinch of salt, garlic, and a bit of ginger to help with flavor.
Boil for 1½ to 2 hours (or until soft). You can also use a pressure cooker to reduce cooking time to 30–40 minutes.
Once soft, drain and set aside. Keep some of the broth for later.
Step 3: Preparing the Wet Fry Base
In a clean pan or sufuria, heat 3 tablespoons of cooking oil over medium heat.
Add onions and sauté until golden brown.
Add garlic, ginger, and chilies (if using) and fry for about a minute until fragrant.
Add tomatoes and cook until they soften and form a thick sauce.
Mix in your spices: turmeric, curry powder, paprika, and crumble in the stock cube (if using). Stir well and let the spices bloom for about a minute.
Pro Tip: The longer you cook your onions and tomatoes, the richer and tastier your wet fry becomes.
Add onions and sauté until golden brown.
Add garlic, ginger, and chilies (if using) and fry for about a minute until fragrant.
Add tomatoes and cook until they soften and form a thick sauce.
Mix in your spices: turmeric, curry powder, paprika, and crumble in the stock cube (if using). Stir well and let the spices bloom for about a minute.
Pro Tip: The longer you cook your onions and tomatoes, the richer and tastier your wet fry becomes.
Step 4: Cooking the Matumbo Wet Fry
Add the boiled matumbo into the tomato-onion mixture.
Stir well to coat the tripe with all the spices and flavors.
Pour in about ½ cup of the reserved broth (or water) to create a saucy consistency.
Cover and simmer for 15–20 minutes on low heat.
Stir occasionally to prevent sticking and to let the matumbo absorb the sauce.
Finish with chopped coriander (dhania) for freshness.
Stir well to coat the tripe with all the spices and flavors.
Pour in about ½ cup of the reserved broth (or water) to create a saucy consistency.
Cover and simmer for 15–20 minutes on low heat.
Stir occasionally to prevent sticking and to let the matumbo absorb the sauce.
Finish with chopped coriander (dhania) for freshness.
Step 5: Serve and Enjoy!
Your Kenyan matumbo wet fry is now ready! Serve it hot with:
Ugali – the classic and most popular combo
Rice – for a soft, comforting meal
Chapati – for a delicious, saucy pairing
Garnish with fresh coriander or a squeeze of lemon for an extra burst of flavor.
Ugali – the classic and most popular combo
Rice – for a soft, comforting meal
Chapati – for a delicious, saucy pairing
Garnish with fresh coriander or a squeeze of lemon for an extra burst of flavor.
Tips for the Perfect Matumbo Wet Fry
- Clean thoroughly: A clean matumbo equals a tasty dish.
- Boil long enough: Undercooked matumbo can be tough and chewy.
- Use fresh ingredients: Especially tomatoes and garlic, they make all the difference.
- Spice balance: Adjust chili and curry powder to your heat preference.
- Simmer slowly: Letting it cook gently helps deepen the flavor and tenderness.
Why Kenyans Love Matumbo Wet Fry
Matumbo is more than just a meal, it’s a comfort food that carries memories of home. It’s the kind of dish that brings families together, especially on weekends or special occasions. From roadside eateries in Nairobi to home kitchens in Kisumu, matumbo remains a beloved part of Kenyan food culture. It’s affordable, filling, and packed with protein. But more than that, it’s a symbol of togetherness, of shared meals, laughter, and heritage passed down through generations.
Now that you know how to cook Kenyan matumbo wet fry, it’s time to try it at home! With this simple step-by-step recipe, you’ll make soft, flavorful matumbo that your family and friends will love. Serve it with ugali or chapati, and enjoy a taste of authentic Kenyan comfort food, rich in flavor, tradition, and love.
Enjoy!
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I LOVE, love chicken, and I can have it any type of way, whether stewed, grilled, baked, stuffed, or fried. Chicken is just the easiest and most delicious meal you can whip up with very minimal effort. Today, I offer you baked MSHIKAKI, a twist on the traditional East African street food favorite. Mshikaki are marinated meat skewers, and you can use any meat you prefer: beef, chicken, pork, lamb, or even goat. They are usually spiced with a mix of chili, ginger, masala, or other local East African spices, and marinated with oil, salt, pepper and lemon. Whether using a dry rub or a liquid marinade, mshikaki is all about deep, bold flavor.
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