Matamu Tu!

Joining us today is Ced of @growingfather and we're talking about fatherhood and food from a road trip location in Diani where we met.

Follow the ⁠Book Nook Podcast⁠ and the ⁠Play Academy⁠.

Listen to the previous episode we did with Ced.

We're welcoming back our friendly Instagram influencer, Zain of @playroom.ke! We're talking about road trips and food experiences that come with being on the road, from a road trip location where I found her in Diani Beach, Kenya.

Follow the Book Nook Podcast and the Play Academy.

Listen to the previous episode I did with Zain in season 2.

Watch it here.

If you're wondering what I was talking about my grandma and the fire breakfast I mentioned, listen to this episode from the previous season

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 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

1. Preheat oven to 400°. In a large ovenproof skillet or medium baking dish, combine tomatoes, shallot, garlic, and all but 1 tablespoon oil. Season with salt and red pepper flakes and toss to combine.
2. Place feta into center of tomato mixture and drizzle with remaining 1 tablespoon oil. Scatter thyme sprigs over tomatoes. Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top.
3. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ½ cup pasta water before draining.
4. To skillet with tomatoes and feta, add cooked pasta, reserved pasta water, and lemon zest (if using) and stir until combined. Garnish with basil.

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. 

Reumac is in studio with Adrian, The Randy Pontiff and they're talking about the glorious wonder vegetable that is the pumpkin. Reumac shares a few fun facts about pumpkins and convinces Adrian to try out a recipe involving pumpkin leaves and a little bit of goat meat. Adrian plugs his...plugs. 

Here's Adrian's recipe for broccoli

Pan fry the broccoli with low heat and a little oil. Let it sizzle for about 5 minutes then serve with a scoop of baked beans on the side with a toast or fried eggs.

The mentioned 'Recipe for disaster': heat a preferred chocolate bar in the desired amount in a double boiler until it melts. Make sure to warn the partner that it will be slightly hot. At the desired temperature, preferrably not too hot, pour it on the body and then lick it off as you do so.

Listen to The Randy Pontiff podcast at  https://soundcloud.com/randypontiff. You can find out more about the plugs at https://randypontiff.com

Reumac is in studio with Jazz @jazzmistri and they're talking about cabbages. They go over the lineage of the cabbage and different dishes that it stars in. 

Follow Jazz on social media and book her for your acting, MCeeing or voice over needs. 

We've made it easy to share your voice note and get featured on the podcast. Go to our Anchor page anchor.fm/matamu-tu and tap the button there to share your voice. Your written thoughts can be sent to pichagizani@gmail.com and Reumac will read/play your thoughts on the next Matamu Extra.

Matamu Tu! is co-produced by Sherry and our favorite compote @Sherrys_peppah on IG and Twitter. Production assistant: Kennedy Wanderi.

Reumac changes things up for the extra and speaks to @dexxe about his rather controversial one-pot-style meals that trended on Twitter. 

You can leave a voice message now by going to the podcast page anchor.fm/matamu-tu and stand a chance to have it featured in the next Matamu Extra. 

Reumac is joined by "a very evil guest", creative and anime aficionado Paddy to discuss the quintessential one pot meal aka mashakura aka ma-things. They discuss what does and doesn't qualify as a one pot meal as well as create links from Nazis to mashakura. Follow Paddy @paddygedi on all social platforms @wearewhtnxt @thedo.up  

Here's the recipe for Coconut Curry - Paddy Gedi style.

We've made it easy to share your voice note and get featured on the podcast. Go to our Anchor page anchor.fm/matamu-tu and tap the button there to share your voice. Your written thoughts can be sent to pichagizani@gmail.com and Reumac will read/play your thoughts on the next Matamu Extra.  

 Matamu Tu! is co-produced by Sherry and our favorite compote @Sherrys_peppah on IG and Twitter. Production assistant: Kennedy Wanderi.

Reumac's almost lost his voice but that won't stop him from sharing this installment of the Matamu Extra segment. He shares a bit that Sherry did during the Njahi episode where she read out some njahi slander from Twitter.

Matamu Tu! is on Youtube and you can watch all our season 2 videos here. Reach out to Sherry's Peppah for a bottle of the most delicious compote that will definitely blow your mind. 

Reumac is joined by co-producer Sherry to talk about a much maligned bean, the njahi. They share their memories of eating njahi in their childhood and look out for njahi slander that Sherry will share in the next Matamu extra.

The great exposition on Njahi by writer Carrey Baraka is available here.

The Guinness Garlic and Cumin Njahi stew mentioned in this episode is available here.

Watch this episode of the podcast on our Youtube channel. Please subscribe to the channel and drop a comment about the episode while you're there.

Sherry's Peppah is available exclusively on her Instagram and Twitter. Order a bottle or three. We promise that you will be asking for more even before you finish the first few bites. 

Reumac shares some alternative nicknames for Omena and we have a listener voice note!

Share your voice note to pichagizani@gmail.com and Reumac will play it on the next Matamu Extra.

The Matamu Tu! podcast is now on video! Hit this link to watch our shenanigans in studio. Like, subscribe and share the channel while you're there ;-) 

Gaturi recently launched The Little Veggie Cookbook, a book of vegetarian recipes. Has 42 recipes and 26 are vegan friendly.
The Ebook is 1000 and the hard copy is 2000/
Both can be purchased from here https://leotunapika.com/shop/

Reumac is joined by the ever illustrious Gatuiri of @leotunapika and they discuss Kisumu Boys aka Dagaa aka Mukene aka Omena. They both share their experiences with the "super food" and Gatuiri's recipe for it is below. Watch the episode here . 

Gatuiri launched a cookbook! Check it out here and support her by buying a copy. 

You can always leave your comments and thoughts to us on pichagizani@gmail.com or @reumac on any social media platform. Comments may be read out on the next Matamu Extra. 

And finally, here's the recipe we're all trying out next: 

250grams dried omena
Oil for frying

2 tablespoons oil
1 medium red onion, finely chopped
1 tablespoon crushed garlic
1/2 tablespoon crushed ginger
1 green chilli, sliced , optional
1 teaspoon turmeric powder
1 tablespoon curry powder
Salt and pepper to taste
2 medium onions, grated
1/2 cup coconut milk
Half lemon


Start by cleaning omena. Remove any particles or residue then soak in water for a few minutes. Rinse until water is clear.
Pat dry and fry in a pan in hot oil until golden. Remove from oil and set aside.

In a sufuria, heat two tablespoons of oil and cook onion until translucent.
Add garlic and ginger and cook for 30 seconds.
Add spices and chilli if using and cook for a minute.
Add tomatoes and cook for 3-5 minutes or until soft. Taste for seasoning and adjust accordingly.
Add coconut milk and simmer for 3 minutes.
Add fried omena and mix.
Cook for 3-5 minutes.
Turn off heat.
Squeeze juice of half a lemon and serve with ugali and greens.

The extra segment is back! If you'd like to get your voice note played out on the next Matamu Extra, send it to pichagizani@gmail.com. You could also send your comments and suggestions for the podcast.

The Matamu Tu! podcast is on Youtube! Follow this link to go to our channel. Would you mind subscribing and sharing the channel with your friends? Reumac will also be reading out comments from the comments section in future Matamu Extras. 

Follow @reumac on all social media platforms. 

The podcast is back! Season 2 is where we get a bit controversial. Starting with this episode. Reumac is joined by the ever illustrious Marcus who is a self-confessed avocado hater. They banter about textures and tastes while Reumac tries to convince Marcus that there's more than meets the eye with avocados.

Follow @marcusolang and @stillsbymarcus on all social media platforms to know more about what Marcus does.

Matamu Tu is on Youtube! Hit this link to go to our brand spanking new Youtube channel and don't forget to laugh at our antics in studio as you like, subscribe and comment about this episode. 

Matamu Extra makes a come-back next week where we'll talk about some surprising facts about avocados. Don't miss out! 

Podcast co-produced by Sherry and our favorite sauce @sherrys_peppah 

Production assistant: Kennedy Wanderi

It's a bonus episode! Reumac is joined by @justmbugua of @LuguahNaturals and they have a very hilarious take on deep fried snack items like mandazi. They share their memories of the doughy snack from their childhood and draw parallels to other golden deep-fried goodies that are available world wide.

Good news! Matamu Tu! is partnering with Luguah Naturals to give you A DISCOUNT! Check out their website https://luguahnaturals.com/ and use the promo code Matamu to get 10% off your purchase! The promo code is valid till the 31st of October 2021 so make sure you buy buy buy before then.

Learn more about Luguah Naturals here:
Twitter: https://twitter.com/luguahnaturals
Instagram: https://www.instagram.com/luguahnaturals/
Facebook: https://www.facebook.com/LuguahNaturals/
Website: https://luguahnaturals.com/
Email: hello@luguahnaturals.com
Phone: 0780898891

Reumac is speaking to Ced a.k.a @daddy.co.ke about a firm Kenyan favorite, chapati. Ced waxes philosophical about the flatbread and they both share anecdotes of great and terrible chapatis they have eaten.

Follow Ced on Instagram @daddy.co.ke and you can also follow his celebrity wife @playroom.ke

There was so much great content that never made it into Episode 5 that Reumac really had to give y'all a bit more of what didn't make it in. There are comments from listeners too, and even voice notes!

Support Ami by watching the first series of Unmothering The Woman here. 

As always, you're welcome to share your thoughts, reviews and shout outs via the email address pichagizani@gmail.com and get featured on the next Matamu Extra Segment! 

Reumac is joined on the podcast by Ami, who knows a surprising amount of information when it comes to sweet potatoes. They do a deep dive into sweet potatoes in Kenya and discuss how best to eat them. 

Ami is the creator behind the Unmothering The Woman project, available here.  

Share your thoughts about the episode or any question you may have to pichagizani@gmail.com and we'll share those in the next Matamu Extra segment.