Matoke

Ugandan steamed green plantain stew

Origin: Uganda, East Africa

From the journey of Banana.

Matoke is the national dish of Uganda, both the name for the East African highland banana (Musa acuminata) and the stewlike preparation made from it. The bananas used are not sweet dessert bananas but a starchy cooking variety that, when steamed or boiled while still green and unripe, takes on a texture similar to mashed potato. Uganda is one of the world's leading banana-producing countries, and the banana is so central to Baganda culture that the language (Luganda) has over 50 words for different banana varieties and preparations. Matoke has been the staple food of the Baganda people of the Lake Victoria region for centuries. Traditionally, the peeled bananas are wrapped in banana leaves and steamed over a pot of meat or vegetable stew, the banana absorbs the steam and flavour from below while the stew cooks. The result is mashed at the table and eaten with the hands alongside the stew. This simplified version produces the same comforting, earthy result with widely available ingredients.

Ingredients

Main

6 green unripe plantains (or 8 small cooking bananas/matoke bananas), peeled and halved

Cooking

2 tbsp vegetable oil or butter

Aromatics

1 medium onion, finely chopped
3 garlic cloves, minced
2 medium tomatoes, chopped

Spice

1 tsp curry powder or mixed spice
0.5 tsp turmeric

Liquid

300 ml water or vegetable stock

Seasoning

1 tsp salt, or to taste

Method

Peel the green plantains (use gloves if needed: the sap stains). Cut into halves or large chunks and place in cold salted water to prevent discolouration.
Heat the oil in a large heavy pot over medium heat. Sauté the onion until soft and golden, about 8 minutes. Add the garlic and cook for 1 minute more.
Add the tomatoes, curry powder, and turmeric. Cook for 5 minutes, stirring, until the tomatoes break down into a sauce.
Drain the plantains and add to the pot. Pour in the water or stock, season with salt, and stir. Bring to a boil, then reduce heat to low, cover tightly, and cook for 35–40 minutes until the plantains are completely tender when pierced with a fork.
Mash the plantains roughly in the pot using the back of a spoon or a potato masher, combining them with the sauce. The texture should be thick and stew-like, not as smooth as mashed potato. Taste and adjust salt.

Notes

Traditional matoke is made with specific East African highland cooking bananas (matoke or matooke), which are smaller and starchier than plantains. Large green plantains are the closest widely available substitute. Matoke is traditionally served with beef or chicken stew poured over the top, or alongside groundnut stew. It is eaten with the right hand, using pieces of the mash to scoop up stew or sauce.

The Gastrographer

Name: Matoke
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: East Africa
Ingredients: 6 green unripe plantains (or 8 small cooking bananas/matoke bananas), peeled and halved; 2 tbsp vegetable oil or butter; 1 medium onion, finely chopped; 3 garlic cloves, minced; 2 medium tomatoes, chopped; 1 tsp curry powder or mixed spice; 0.5 tsp turmeric; 300 ml water or vegetable stock; 1 tsp salt, or to taste

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Journey Point Map Key

Ingredient originTrade or transit route

Became a culinary stapleColonial / trade control