Wash the matumbo properly and remove any excess fat.

Place the matumbo in a sufuria and add the garlic and a little salt. Peel 2 onions and cut into rings and add in the same sufuria.

Add about 1 litre of water and let it boil until all the water evaporates. If matumbo isn't soft and tender and a little more water and boil for a few extra minutes.

Remove the matumbo from the sufuria and let it cool a little. Cut up into desired size and put in a bowl.

Peel and dice the 2 remaining onions and place in the same sufuria you used to boil your matumbo. It will have remnants of the garlic and onion rings that you boiled. Add a little oil and fry till golden brown.

Add the chopped tomatoes and let them fry until you get a puree like paste. Add the capsicum and cook for a few minutes. Stir frequently to avoid burning.

Add the diced matumbo and mix properly ensuring the matumbo properly fries. Cover and simmer gently until the water evaporates.

Serve and enjoy with desired starch (Ugali is best).