Tumbukiza

What we know so far

Tumbukiza means "throw it in", and that is the whole recipe: chunks of beef (shank, or goat) boiled with garlic, ginger and salt until tender, then whole halved potatoes, carrots, onion, tomato and a green chilli or two dropped into the same pot, and finally a bed of whole spinach or quartered cabbage laid on top to steam under the lid for a few minutes. No oil, no frying, no stirring. It is the pot of the Central Kenya farmhouse and of the bar kitchen, the dish men order to line the stomach with beer, eaten from a deep bowl with the broth, and with ugali or chapati torn into it. Nothing about it is meant to impress; everything about it is meant to feed.

The draft was written from 2 published sources and holds 10 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting