Preparation of Matumbo:
Thoroughly clean the matumbo under running water. If not pre-cleaned, boil it in water for 10-15 minutes, then drain and rinse again to remove any odor. Cut it into bite-sized pieces

Boiling:
Place the cleaned matumbo in a pot, add 2 cups of water or beef stock, and bring to a boil. Reduce heat to medium, cover, and simmer for 1 hour until tender. Check occasionally and add more water if needed. Once tender, drain and set aside, reserving about 1 cup of the cooking liquid.

Cooking the Stew:
Heat vegetable oil in a large pan or pot over medium heat. Add the chopped onions and sauté until golden brown (about 5 minutes).

Stir in the garlic and ginger, cooking for 1-2 minutes until fragrant.

Add the diced tomatoes (and green bell pepper, if using). Cook until the tomatoes soften and form a thick sauce (about 5-7 minutes), stirring occasionally.

Seasoning:
Add curry powder, paprika, royco mchuzi mix (if using), salt, and black pepper. Stir well to combine the spices with the sauce.

Add the boiled matumbo pieces to the pan, mixing them into the sauce. Pour in the reserved cooking liquid (or a bit of water) to create a stew-like consistency.

Simmering:
Cover and let it simmer on low heat for 20-30 minutes, allowing the flavors to meld. Stir occasionally and adjust seasoning if needed.

Finishing:
Once the matumbo is well-coated and the stew has thickened, turn off the heat. Garnish with chopped coriander