matumbo is considered a white meat as it lacks some protein whose name i can't recall. @mcreggae....you should go to dagoretti and watch those butchers making it.... i only eat mtura made in-house from scratch.

talking of cooking, do cook anything but be very very afraid of including rosemary in your pork esp if your system is like mine.

it taste good but the emissions afterwards, it washana naye

Pondi thats an okay recipe.
My panty dropping meal is sweet mukimo and beef stew.
I said Mukimo but it really sweet mashed potatoes. Very easy boil 2 average sweet potatoes or 1 big one with 5 potatoes obviously already peeled. Once soft drain the water add some butter and mash it. You can add a little milk to the mix if its too hard.

Fry some crushed cummin seed and crushed garlic in some oil, add onions, tomatoes i love spices this is when i add some and then the beef. If you really want soft beef just add tenderiser and let it seat for some hours.
Take 30- 40 minutes as the warus are boiling be cooking the stew.
Ussually works with the fairer sex. I cook alot so that i can have left overs for take away lunch the next day and supper.

There is that ugly part of washing the dishes.

Please include your eh advice and or advise on how to best do this in your respective recipes.

Copy pasted from another site. I cant make soft chapatis. Its so frustrating!! aarrgh and the work involved deserves a good end product. hmm

Chapati
Ingredients (6 servings)
1 cup of whole wheat flour
1 cup white flour
2 tbsp oil or ghee
3/4 - 1 cup of warm water
Salt to taste

Mix the flour in a bowl and add salt and oil. You can mix with clean hands, or use a mixer or food processor. Add a little bit of water at a time and knead well for about 10 minutes until you have a stiff and smooth dough. Cover the dough and let it stand for at least 30 minutes up to two hours. Knead the dough well again and divide it into egg-sized balls. Dust each ball with extra flour. Flatten each ball and roll out thinly into sizeable circles. Heat an ungreased, heavy skillet or griddle over a medium flame. Lightly grease the pan and slowly heat the first chapatti. Cook on one side for about 1 minute or until lightly brown, then flip and brown the other side. Press the sides of the chapati with a spoon until it puffs. Remove the chapati from the skillet into a warm dish or foil paper and wrap it to keep it warm. Repeat this process for every chapati, wiping the pan with greased paper every time a new chapati is to be cooked.