Tanzania – Matembele

By Robert Christopher

Matembele are green leaves, mostly like potato leaves but with narrow shape and a red color at its steam. They have been named as bloody grass because it’s a major role they play into our bodies, to support blood production within.

There is a notion in about all over the country that Matembele is a vegetable for low class, yet I bet it is not, maybe because it’s cheaper in terms of availability. Join me through this preparation of Matembele roast from Tanzania.

Matembele ready roast


  • Three hand bunches of Matembele.
  • 1 coconut.
  • 2 bulb onions.
  • 2 carrots.
  • Tomato paste 1 packet.
  • 3 tea spoons of grinned peanut.
  • Salt.
  • Oil.


  • Wash Matembele and cut into small pieces as seen below
Cut in small pieces
Cut Matembele into small pieces
  • Wash onions and carrots and cut into favourable size as you like.
  • Take cooking pan and add oil, heat oil, then add onions, carrots and Matembele all together, fry them for 5 minutes.
  • Let the mix boil by adding salt and cover its top.
mixing Matembele
  • After 3 to 4 minutes, add tomato paste and keep mix while its open. Do for about 4 minutes.
  • Add peanut into the mix and boil for 3 minutes.
  • Add coconut, boil for 5 minutes, thereafter our cuisine must be ready. Enjoy that amazing taste with favourite food, I choose stiff porridge, welcome.
matembele with Ugali
Matembele with Ugali (stiff porridge)
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