Matumbo in coconut cream and mashed pumpkin
Matumbo in coconut cream and mashed pumpkin

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, matumbo in coconut cream and mashed pumpkin. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Matumbo in coconut cream and mashed pumpkin is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Matumbo in coconut cream and mashed pumpkin is something that I have loved my whole life. They’re nice and they look wonderful.

In a large mixing bowl, stir together the mashed bananas, pumpkin, coconut oil, maple syrup, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt, mix until just combined. Place the cream cheese in a gallon size zip-top bag.

To get started with this recipe, we have to first prepare a few components. You can have matumbo in coconut cream and mashed pumpkin using 15 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Matumbo in coconut cream and mashed pumpkin:
  1. Take 500 g matumbo
  2. Get 50 g tomato paste
  3. Take 5 cloves garlic
  4. Make ready 3 onions
  5. Take 4 tomatoes
  6. Prepare 2 hohos(green bell peppers)
  7. Take 1 bunch dhania
  8. Take Spices of your choice
  9. Take Coconut cream -200ml
  10. Take 1 kg potatoes
  11. Get 1 pumpkin
  12. Get 1 butternut
  13. Get 3 tablespoons margarine
  14. Make ready Pinch salt and black pepper
  15. Take Sugar

To help make this bread turn out perfectly asap, I mixed and mashed parts of the aforementioned glutenous, sugar-laden bread with a nice grain-free pumpkin spice bread recipe I found (don't remember where how I found it!). I added in the homemade chocolate chips, and after cooling, topped the whole thing with a gorgeous drizzle of coconut cream ganache. I used fresh steamed pumpkin, which I mashed to make a puree. Canned pumpkin puree can also be used with the same results.

Steps to make Matumbo in coconut cream and mashed pumpkin:
  1. For the matumbo, boil for 30min-1hr…
  2. Drain excess water, add 1tablespoon oil in a pan and chopped garlic…
  3. Add boiled matumbo, and cook then add chopped onions and cook till translucent
  4. Add the spices and tomato paste and coconut cream
  5. Cook for two min then add chopped tomatoes and cover, let simmer for about 15min under low heat
  6. Add in the chopped hoho and coconut cream… Let cook for five minutes
  7. Add the chopped dhania and serve
  8. For the mashed pumpkin… Boil the pumpkin and butternut in sugary water… And potato separately
  9. Once totally cooked take off heat,drain excess water and mix and mash…potatoes and pumpkin
  10. Add in the margarine and salt and black pepper
  11. Serve with matumbo and stir fry Frenchbeans

For the frosting I used homemade coconut whipped cream, but you could use vegan butter or margarine and icing sugar if that's your thang. And as much as I enjoy pumpkin pie or pumpkin muffins, I enjoy savory pumpkin dishes even more, and I make them quite often in the fall and winter. This particular recipe is so delicious! It has a more delicate texture and flavor than mashed potatoes or mashed sweet potatoes. MOUTHWATERING COCONUT CREAM SWEET POTATO MASH.

So that’s going to wrap it up with this exceptional food matumbo in coconut cream and mashed pumpkin recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!