Take the matumbo and boil in a sufuria for 1hr until soft.

When boiled, allow to cool and cut into small tiny pieces.

Then put in a sufuria and add in 2 tbsp of oil. Heat then add in the onions. Cook until semi soft.

Add in tomatoes and stir. Cover for 2 minutes uncover and stir well.

Then add in about a half a cup of water, 1/8 tbsp of salt and stir.

Then add in royco and cook for a few minutes then serve.