matoke

Spicy, tangy, buttery and flavoursome green banana curry from the Asian community of Uganda.

Ugandan Matoke (Spicy Green Banana Mash)

Matoke (small green bananas)

125 g salted butter (or vegan butter)

tsp cumin seeds

onions

garlic

green chillies

tin chopped tomatoes (300 grams)

tbsp concentrated tomato purée

cinnamon

tbsp chopped coriander

tsp black pepper

Chapos (East African Layered Chapattis, to serve)

In a large, non-stick pan, melt the butter. Add the cumin seeds and chopped onions. Sauté the onions over a medium heat until lightly golden, about 8 minutes.

Add the garlic, chillies and concentrated tomatoe purée and cook for a further 2 minutes.

Next, add the chopped tomatoes. Cook over a medium heat for 5 minutes.

Top and tail the Matoke. Cut each one in half and slit the skin of each half lengthways. Pop these into a pressure cooker and fill with 500ml water. Pressure cook for 3 whistles and then switch off the heat. If you don’t have a pressure cooker you’ll need to boil the Matoke in a big pan of water with a lid until tender, about 30 minutes.

Allow the Matoke to cool until you can just about handle them. They need to be hot. This is really important. If you let them cool down too much they will become super starchy and be hard to mash, leaving you with a lumpy finish. Peel the Matoke and mash them with a potato masher until smooth.

Add the mashed Matoke to the tomato and onion mixture and cook on a medium heat for 20 minutes, stirring all the time. The butter should start to separate from the Matoke at the sides of the pan. Now add the cinnamon, salt, lemon juice, black pepper and chopped coriander and mix thoroughly.

Serve immediately with hot Chapos (chapattis).

Matoke is a Ugandan stew made with Matoke (green bananas), vegetables, protein, and a spice mix.

Matoke Recipe

onion

thumb-piece ginger

red chilli (optional for spice)

curry powder

cumin

tomatoes

red bell pepper

tomato paste

plantains (or 4-5 Matoke)

g black beans (canned)

vegetable stock

bay leaf

coriander

Prepare the ingredients by finely chopping the onion, garlic, ginger, tomatoes, red pepper, and optionally, red chili.

If you are using Matoke, peel the Matoke and leave in a big container with salted water. If you are using Plantain, you don&#39;t need to do this.

Add some vegetable oil to a frying pan and add finely chopped onion, garlic and ginger. Sautée for a couple of minutes. and add the curry powder and cumin.

When fragrant, add chopped tomatoes, red pepper and tomato paste. Keep stirring for a few minutes.

Peel the plantains and slice them into small pieces. If you are using Matoke, you can cut them in half length-wise or keep their original size.

Deglaze the pan with a little bit of water and add the cooked black beans and the plantain. Stir well and cook for 2-3 minutes.

Add the vegetable stock, bay leaf and bring the pan to a simmer.

Leave simmering until the plantain becomes fork-tender (about 35 minutes).

Add some finely chopped coriander and serve.

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