In a large cooking pot, put the Matumbo to boil. Add some of the grated ginger n garlic. These help soften the meat as it cooks. Cook until soft. Usually upwards of an hour, if on open pot. A pressure cooker should do it in 25 mins.

Once matumbo is soft, put the onions, hoho ginger n garlic in the cooking pot. Add oil and fry til the onions begin to caramelize.

Add your salt n spices. Reduce heat and add the tomatoes. Let them cook until tender as the spices incorporate into the meat.

Add a bit of stock n cook over low heat. Once ready, yòu'll add the chopped dhania for about a minute of cooking before serving.

For the skuma wiki, Add onions into a pan with oil. Cook til translucent. Add salt, then the Skuma. Cover for a minute. Turn the veggies and cook for a further three mins. I like my skuma green n crunchy thus by minute five, it'll be off the stove.

As for the Ugali... Measure out water into a heavy bottomed pot. Put to boil. Once hot, slowly add flour and stir til you get preffered consistency. Keep cooking til firm cover and let cook for a while. Say 4 minutes. Remove from heat, shape n serve.