We're kinda sorta back! I'm sharing some good vibes with new and old friends in the next couple of episodes of the Matamu Tu! podcast and you know it's all about the food. Feeling this new format or absolutely hating it? Leave me a comment on my Spotify page :-)

We're kinda sorta back! I'm sharing some good vibes with new and old friends in the next couple of episodes of the Matamu Tu! podcast and you know it's all about the food. Feeling this new format or absolutely hating it? Leave me a comment on my Spotify page :-)

We're vibing with Wamz of @Pilau_Njeri on this episode

It's the second bonus episode of this season of the Matamu Tu podcast and Reumac is joined in studio by @StellarNasambu. They're discussing sandwiches and sharing about epic sandwiches. Stella's sandwich recipe is loading.....

This is not an April Fool's joke. We're really back with a bonus episode! Reumac is joined in studio by @nikkinkirote and they're talking about liver. They swap stories of memorable liver dishes and Reumac has some tips on how to make your liver taste delicious. Here's Nikki's take on liver: 

Nikki's Explosion of flavor, liver edition 😊

Ingredients:

1. Liver

2. Milk

3. Onion

4. Tomatoes

5. Garlic

6. Ginger

7. Cumin (powder)

8. Coriander (powder)

9. Fresh coriander aka dhania

10. Paprika

11. Chilli powder

12. Salt

Method;

1. Remove the silver skin from your liver, this will provide for a tender liver

2. Cut the liver into preferred sized cubes

3. Dunk the liver into a bowl of milk for approximately 30 - 45min, this will tenderized the liver and further remove any toxins and metallic taste to it

4. As the liver tenderizes in the milk, chop up your onions, tomatoes, and dhania and set them aside

5. Mince your garlic and ginger till they are fine and set aside

6. After 30 - 45min remove your liver from the milk, pat dry and set aside 

7. In a pan or a pot (your preference) fry the onions first till they are translucent, once this is achieved add your minced garlic and ginger and fry till fragrant and well incorporated with the onions

8. Add your chopped tomatoes and let cook/simmer down till paste like (remember to add salt as you go along)

9. Add you spices, cumin, coriander, paprika and chilli (quantity is per your preference).

10. Stir the tomato - spice mix and add a bit of water to avoid burning

11. After the tomato - spice mix is well incorporated and has simmered down (not all the water has evaporated) add in the chopped liver, mix and cover to cook for 10 - 13 minutes (if you feel that the water is not enough you can add a bit more). Remember to keep stirring as it cooks to avoid burning or sticking to the pan/pot.

12. After 10 - 13 minutes the liver should be ready, turn off the fire and sprinkle in your chopped dhania as the last thing, mix and its ready to serve with your preferred side dish and enjoy!😜

You can follow Nikki's blog here: https://nikkinkirote254.wordpress.com/. Also, check out @bigbitesgrill on Instagram. 

Reumac will be back next week with yet another bonus episode. In the meanwhile, check out our YouTube channel. 

For the final extra of this season of the podcast, Reumac takes a somewhat deep dive into haggis...not literally though. Huge shout out to everyone who's made this season of Matamu Tu possible, including:

And you dear listener for being with us through the season. 

Fret not, there will be bonus episodes following this one so subscribe to make sure you don't miss out. 

For this final episode of season 2, Reumac is joined in studio by guest Shaheed @foodstakenya and they're talking about a rather controversial but much loved street food, mutura and it's kitchen staple counterpart, matumbo. They swap stories of first time experiences eating the delicacies and Reumac has a few confessions along the way. 

Follow Shaheed's awesome beard and foodie exploits on Instagram here. 

Subscribe to the podcast on your favorite podcast player for exclusive audio-only bonuses dropping from next week. 

In commemoration of International Women's Day 2022, co-producer @sherrys_peppah has taken over the extra. She regales us with her funny stories about margarine. Go to her page on Instagram or Twitter and get yourself the best compote this side of the Sahara, to say thank you to her for taking over the extra. 

Reumac is joined by friendly neighborhood influencer @playroom.ke and they're talking about a spread that gets a lot of flack despite it giving you the energy to grow. They go over what margarine really is, debunk a few margarine related myths and share various hilarious margarine-related anecdotes. Follow @playroom.ke if you have children, are planning to have children or you're child-adjacent like the rest of us and you want to know how to have fun with the kids while supporting their growth and education. As Zain says, play is learning. 

Here's the recipe for Tiktok pasta:

INGREDIENTS

2 pt.cherry or grape tomatoes

1shallot, quartered

3cloves garlic, smashed

1/2 c.extra-virgin olive oil, divided

Kosher salt

Pinch crushed red pepper flakes

1(8-oz.) block feta

3sprigs fresh thyme

10 oz.pasta

Zest of 1 lemon (optional)

Fresh basil, for garnish

DIRECTIONS

In recognition of Black History Month, Reumac does a somewhat deep dive into the historical link between okra and slavery. 

Reumac is joined by guest Vionna and they're discussing a most slippery vegetable, okra. Reumac has a bunch of fun facts and info about okra, and Vionna surprises him with her own great knowledge about the uses of okra to get 'things' slippery. 

Vionna has done a great thread on her Twitter about how to extract and use okra water. Thank her later by buying one of the incredible bags that she sells. 

Remember you can always send in your voice message and get featured on the next Matamu Extra. Go to anchor.fm/matamu-tu and click send message.