Matumbo in coconut cream and mashed pumpkin
Matumbo in coconut cream and mashed pumpkin

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, matumbo in coconut cream and mashed pumpkin. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Matumbo in coconut cream and mashed pumpkin is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Matumbo in coconut cream and mashed pumpkin is something which I’ve loved my entire life.

Delicious mashed pumpkin, flavored with garlic and Parmesan. I add just enough heavy cream to achieve a smooth, creamy texture. Mashed pumpkin has a creamy texture and delicate flavor.

To begin with this particular recipe, we must first prepare a few components. You can have matumbo in coconut cream and mashed pumpkin using 15 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Matumbo in coconut cream and mashed pumpkin:
  1. Make ready 500 g matumbo
  2. Prepare 50 g tomato paste
  3. Get 5 cloves garlic
  4. Take 3 onions
  5. Take 4 tomatoes
  6. Get 2 hohos(green bell peppers)
  7. Get 1 bunch dhania
  8. Take Spices of your choice
  9. Get Coconut cream -200ml
  10. Take 1 kg potatoes
  11. Make ready 1 pumpkin
  12. Take 1 butternut
  13. Get 3 tablespoons margarine
  14. Take Pinch salt and black pepper
  15. Take Sugar

Scoop some taro paste into a serving bowl. Top with few spoonfuls of coconut cream and topped with mashed pumpkin. The plain pumpkin puree pairs well with the rich and creamy tasting yam paste for sure. Rich and creamy spiced mashed pumpkin served with spicy green lentils!

Instructions to make Matumbo in coconut cream and mashed pumpkin:
  1. For the matumbo, boil for 30min-1hr…
  2. Drain excess water, add 1tablespoon oil in a pan and chopped garlic…
  3. Add boiled matumbo, and cook then add chopped onions and cook till translucent
  4. Add the spices and tomato paste and coconut cream
  5. Cook for two min then add chopped tomatoes and cover, let simmer for about 15min under low heat
  6. Add in the chopped hoho and coconut cream… Let cook for five minutes
  7. Add the chopped dhania and serve
  8. For the mashed pumpkin… Boil the pumpkin and butternut in sugary water… And potato separately
  9. Once totally cooked take off heat,drain excess water and mix and mash…potatoes and pumpkin
  10. Add in the margarine and salt and black pepper
  11. Serve with matumbo and stir fry Frenchbeans

Pour in the coconut cream (or full-fat coconut milk) and the pumpkin purée. Stir to mix everything together, if the mashed pumpkin appears too thick, add a couple tablespoons of water. Tender pumpkin cooked in a sweet coconut cream. Once coconut cream is boiling, taste for sweetness. INGREDIENTS: Mashed pumpkin, Mashed Sweet potatoes , Mashed beetroot.

So that’s going to wrap this up with this special food matumbo in coconut cream and mashed pumpkin recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!