Ngulu Yako Tumba | FoodieAtlas

Ingredients

For the Ngulu Yako Tumba:
1 whole pig (or pork shoulder if using pork), cut into pieces
1/4 cup palm oil or vegetable oil
2 large onions, chopped
4 cloves garlic, minced
1 tablespoon ginger, minced
2 large tomatoes, chopped
2 tablespoons tomato paste
1-2 hot peppers, chopped (optional, for extra spice)
1 teaspoon ground paprika
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon ground coriander
2-3 cups beef or chicken broth
1 tablespoon ground crayfish (optional)
Salt to taste

Instructions

Prepare the Pork

If using a whole pig, ensure it is properly cleaned and cut into manageable pieces. If using pork shoulder, cut into chunks.

Cook the Pork

Heat the palm oil or vegetable oil in a large pot over medium heat.

Add the chopped onions, minced garlic, and minced ginger. Saut√© until the onions are translucent and fragrant.

Add the Pork

Add the pork pieces to the pot and cook until they are browned on all sides.

Add the Tomatoes and Spices

Stir in the chopped tomatoes and tomato paste, mixing well.

Add the hot peppers (if using), ground paprika, ground black pepper, dried thyme, ground cumin, and ground coriander. Stir to combine.

Add Broth and Simmer

Pour in the beef or chicken broth, ensuring the meat is mostly covered. Stir well.

Bring to a boil, then reduce the heat to low, cover the pot, and let it simmer for 1-2 hours, or until the pork is tender and the flavors are well combined. Stir occasionally.

Finish and Serve

If using ground crayfish, stir it in during the last 10 minutes of cooking.

Season with salt to taste.