Matoke-not to be confused with plantain-is a common dish in East Africa. It can be served whole, or as mashed green bananas. This meal is so versatile that it can be enjoyed with beef stew, or transformed into a vegan dish by serving it with curried lentils.
What is the difference between Matoke and Plantain?
After time-consuming research, I finally found a reliable post by Gatuiri, writer of "Leo Tunapika?" on the difference. This is what I learned: Green bananas and plantain can be told apart by their different ends.
- 15 green bananas.
- 1 large onion.
- 4 garlic cloves crushed.
- 1/2 red capsicum.
- 1/2 yellow capsicum.
- 2 tomatoes.
- salt to taste.
- 1 teaspoon cumin powder.
- 2 green chillies.
- 1 teaspoon coriander powder
- 1 tablespoon coconut oil.
- 2 knorr cubes.
- Apply some coconut oil on the knife and on the palm of your hands. Peel the bananas and place them in water.
- In a large pre-heated pot, add coconut oil followed by onions and garlic. Let the onions turn golden then stir in salt, coriander, cumin and tomatoes. Cover the mixture for the tomatoes to soften and form a mushy paste.
- To the tomato paste add capsicum, chillies and knorr cubes. Stir, then cover and let it simmer for 1 minute.
- Slowly add the bananas as you ensure that they get coated with the paste.
- Once all the bananas are in the pot, on low heat cover the bananas and allow them to cook till soft.
- Poke through a banana to check if the bananas are well cooked. Turn off the heat and garnish with coriander leaves.
Serve with beef or vegetables of your choice. 🍲