AI-generated image
Uganda matoke
Steamed, mashed green bananas with a tomato and peanut sauce
Uganda's national dish: green matoke bananas steamed in banana leaves, mashed and kept warm in the leaves, then topped with a thick, gently spiced tomato and ground peanut sauce. It's soft, savoury and very filling. The book's Handy Hints add that bananas and peanuts are both good for the heart.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 5
Ingredients
For the peanut sauce
Method
0/6 doneStep 1: Steam 9 raw matoke (green cooking bananas) in a covered saucepan, preferably wrapped in 4 banana leaves, until soft.
30 minStep 2: Mash the matoke while still hot and keep it covered in the leaves, so it stays soft.
Step 3: Heat 2 tsp oil in a pan and sauté 1 medium onion until brown.
6 minStep 4: Add 2 tsp ginger paste, 1 tsp garlic paste and 1 tsp green chilli paste and cook for 2 minutes.
2 minStep 5: Add 1 ⅛ lb tomatoes, 3 ½ oz peanuts, 2 cups water, ½ tsp ground black pepper, ½ tsp ground turmeric and 1 ½ tsp salt and simmer, stirring often, until it becomes a thick peanut sauce.
15 minStep 6: Stir in ⅓ oz fresh coriander. Serve the hot matoke topped with the peanut sauce.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 9 g
- Carbs
- 66 g
- Fat
- 12 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does uganda matoke take?
- About 65 minutes in total: 20 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 5 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of medium onion?
- 2 shallots per onion.
- What can I use instead of ginger paste?
- Grated fresh ginger, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Caramelised clay-pot tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
Coastal Mombasa mix
A Mombasa street-food bowl: chickpeas and potato simmered in coconut milk with raw mango and chilli, ladled into small bowls and topped with crisp lentil fritters, crunchy chevdo and red, green and tamarind chutneys. Make the fritters and chevdo ahead and assemble at the table. It's sweet, sour, hot and crunchy all at once.
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
