Matoke refers both to East African highland bananas and to the comforting dishes made from them; in Uganda, the peeled fruit is steamed or simmered until tender.
This hearty version braises beef in a tomato-onion base, then cooks green bananas gently in the same pot so they thicken the sauce without dissolving.
Oil your knife and hands lightly before peeling green bananas because their sap can be sticky and staining.
Serving Suggestions
Serve matoke hot with steamed greens, groundnut sauce, beans, or a fresh tomato and onion salad.
Recipe Notes
Refrigerate leftovers for up to three days. Reheat gently with a small splash of stock or water.
Ugandan Matoke with Beef
A hearty Ugandan stew of green cooking bananas, tender beef, tomato, onion, ginger, and mild spices.
Ingredients
Equipment
Method
Brown the Beef:
- Season the beef with 1 teaspoon salt and the pepper. Heat the oil in a Dutch oven and brown the beef in batches, then set it aside.
- Cook the onions for 8 minutes. Add tomatoes, garlic, ginger, curry powder, and cumin; cook for 6 minutes until the tomatoes soften.
Braise:
- Return the beef and add 2 cups stock. Cover and simmer gently for 45 minutes until the beef begins to tenderize.
- Add the green banana pieces, remaining stock, and remaining salt. Cover and simmer for 25 to 30 minutes, turning the pieces gently once, until the bananas are tender and the beef is soft.
Finish:
- Mash two or three banana pieces against the side of the pot to thicken the sauce. Fold them back in gently, adjust seasoning, and finish with coriander.
Nutrition
Notes
- Green East African cooking bananas are starchier and less sweet than dessert bananas; green plantains are the closest substitute.
- Avoid vigorous stirring after adding the bananas so the pieces remain distinct.
