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

Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, matumbo in coconut cream and mashed pumpkin. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Matumbo in coconut cream and mashed pumpkin is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Matumbo in coconut cream and mashed pumpkin is something that I have loved my entire life.

See recipes for Dry Fry Matumbo, Mashed potatoes and matumbo too. Delicious mashed pumpkin, flavored with garlic and Parmesan. I add just enough heavy cream to achieve a smooth, creamy texture.

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

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

I found this recipe from Kraft and the family loved this version of mashed pumpkin for a change. Potatoes are also wonderful done this way. The Best Mashed Pumpkin Recipes on Yummly Southwest Pork Chops With Spicy Pumpkin Sauce, Gluten-free, Dairy-free, Egg-free Pumpkin Pie, Pumpkin Muffins.

Steps 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

This coconut milk pumpkin pie needs to cool for at least two hours (preferably longer). If you like to serve your pumpkin pie cold, then after an hour or so, transfer the pie on a I recommend serving this dairy-free pumpkin pie with some dairy-free whipped cream, whipped topping, or vanilla ice cream. Rich and creamy spiced mashed pumpkin served with spicy green lentils! 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.

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