Wash the muhogo well and cut to personal preference.

Add water and let them boil moderately in a saucepan.

Crush the coconut grate the coconut using a mbuzi.

Soak the coconut in 1 cup water and sieve.(cup 1) Then add another cup of water to the coconut and soak briefly then sieve. (Cup 2)

The muhogo by now should be tender and soft. Drain the boiling water.

In a pan sauté onions in oil. Then add the muhogo and cup 2 coconut water. Add the crushed Cardamons and bring to boil.

When fully cooked and soaked in the coconut milk, Add cup 1 of the coconut milk. Season to desired taste and let the food simmer..