Tumbukiza is a Kenyan one pot meal that offers the comfort and pleasures of home cooking. Tumbukiza normally contains a protein, starch and vegetable all in one pot or sufuria. It's also very handy during those hang over days, magical cure right there!
Trim any excess fat that might be on the beef brisket and then place it in a sufuria that is large enough to accommodate it.
Add the garlic, ginger, onions, tomatoes and the spice infuser in to the sufuria along with enough water to cover the brisket.
Cover and place on a stove that is heated on moderate and leave to simmer for about an hour and a half.
Add the dhania, potatoes, carrots and hohos to the sufuria. Check on the water levels, if they have dropped low add more to cover the top of the beef.
Then place the cabbage leaves on the tumbukiza in a manner resembling the act of spreading bed sheets. This helps them cook faster because of the steam that will be trapped beneath them.
With thirty minutes remaining to the end of cooking time, uncover and pull the cabbages leaves to the sides and in to the tumbukiza soup so that they can absorb the flavour.
Cover and leave the tumbukiza to simmer for a further fifteen minutes then add some more dhania leaves and turn off the heat.
Serve with a starch of your choice and enjoy!