Matoke is the fruit of a variety of starchy banana, commonly refered to as cooking banana. The fruit is harvested green and thencooke, and often mashed or pounded into a meal. In Uganda and Rwanda, the fruit is steamed-cooked, and the mashed meal is considered a national dish in both countries. Matoke are peeled with a knife, wrapped in the plant’s leaves nd set in a cooking pot(Swahili; sufuria) atop the banana stalks. The pot is then placed on a charcoal or wood fire and the matoke is steamed for a couple of hours, water is poured into the bottom of the cooking pot multiple times. The stalk s in the bottom of the pot serve to keep the leaf-wrapped fruits above the level of the hot water. While uncooked, matoke is white and fairly hard; cooking turns it soft and yellow. The matoke is then mashed while still wrapped in the leaves and often served on a fresh banana leaf. It is eaten with a sauce made of vegetables, ground peanuts, or some kind of meat.
- 1 lb matoka (green Bananas)
- 1 tsp salt
- Put the bananas in a large pot, cover it with water and boil for about half an hour on med to hot heat. The banana skin will crack and the bananas are soft.
- Remove from the pot and peel the bananas.
- Mash them up with a potato masher.
Serve it With Nyama or Kuku. (Light meat or chicken curry) or peanut soup.
- 2 lbs Lamb, Beef or Mutton with bones
- 2 medium onions thinely sliced
- 2 medium tomatoes finely chopped
- 1 tbsp green masala
- 2 tsp madras curry powder
- 2 tsp salt
- 4 cups water
- 1 tbsp chopped cilantro for garnish
- Remove the fat from the meat and cut it into 1 inch cubes.
- Add rest of the ingredients and let it cook on medium heat for an half hour. If the meat is not soft to the touch cook it for another 15 minutes.
- Sprinkle with cilantro and serve.