Beef Tumbukiza Recipe
Beef Tumbukiza Recipe
Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins

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!

Cuisine: Kenyan
Author: Kalyonge Agnes
  • 1.8 kg Beef brisket
  • 5 Garlic cloves - Leave whole
  • 3 " Ginger - Crush slightly
  • 3 Tomatoes - Divided into quarters
  • 4 Onions - Divided into wedges
  • Salt to taste
Whole spices put in a spice infuser *Check notes
  • 3/4 tsp Black pepper corns
  • 1 tsp Cumin seeds
  • 1 tsp White pepper corns
  • 1 Star anise
  • 7 Cardamom pods
  • 6 Potatoes - Medium sized cut in halves
  • 3 Carrots - Medium sized divided in to thirds
  • 1/4 Large cabbage - Peel off each leaf separately
  1. 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.

  2. Add the garlic, ginger, onions, tomatoes and the spice infuser in to the sufuria along with enough water to cover the brisket.

  3. Cover and place on a stove that is heated on moderate and leave to simmer for about an hour and a half. 

  4. 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.

  5. 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.

  6. 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.

  7. Cover and leave the tumbukiza to simmer for a further fifteen minutes then add some more dhania leaves and turn off the heat. 

  8. Serve with a starch of your choice and enjoy!

Recipe Notes
  1. Any vegetable that is used for the tumbukiza should be left in huge chunks because of the prolonged cooking time. If cut up too small they'll disappear into the dish after hopelessly mushing up.
  2. I use a whole spice infuser because of convenience. It helps to impart the flavour of the spices into the tumbukiza without the hassle of fishing them out later. If you do not have a spice infuser, you can use a clean cotton cloth (make sure the colour doesn't run) put all the spices in there and tie it up like a purse. Mission accomplished.
  3. If you do not have beef brisket then any other tough cut of meat with lots of connective tissues will do. Like for instance, top side, shoulder, neck, etc.