Boil the matumbo with ginger, garlic and salt for 3+ hours.
Fry the onion, ginger, garlic, coriander stems, tomatoes together. Add the tomato paste and salt then the boiled matumbo.
Cook for 8-10 minutes. Garnish with coriander leaves.
Bring the water to boil in a sufuria. Add 1/2 cup maize meal to the boiling water. Adding a little bit of the maize meal to the water ensures that the water starts to roar which makes the perfect ugali. Stir using a wooden mwiko/ spatula and try to break any lumps apart.
Add the remaining flour and get stirring. Using the mwiko/spatula, smoothen out any lumps that may have formed. If the ugali is not hard enough, add more flour. Lower the heat and keep working the ugali against the sides of the pot, getting rid of any lumps and also making sure it is evenly cooked.