Ugandan Katogo (Matoke and Beef Stew)

Katogo is a comforting Ugandan one-pot meal that combines green bananas with beef, tomatoes, onions, and leafy greens until everything is tender and savoury.

Brown the beef, soften the tomato base, and cook the matoke gently in the same pot so the bananas absorb the rich stew.

Choose firm green cooking bananas; ripe dessert bananas become sweet and soft too quickly for this dish.

Serving Suggestions

Serve hot in bowls with extra greens and a fresh tomato relish on the side.

Recipe Notes

Refrigerate for up to 3 days. Reheat covered over low heat with a splash of water.

Ugandan Katogo (Matoke and Beef Stew)

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Green bananas and tender beef simmered with tomatoes, onions, and greens in a hearty Ugandan one-pot meal.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 5 servings

Course: Main Course

Cuisine: Ugandan

Calories: 525

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Beef and tomato base

• 1 1/2 lb beef chuck cut into 1-inch cubes
• 2 tbsp neutral oil
• 1 large yellow onion diced
• 4 cloves garlic minced
• 1 in fresh ginger grated
• 4 medium tomatoes diced
• 1 tsp ground cumin
• 1 1/2 tsp fine salt divided

Matoke and greens

• 8 medium green cooking bananas peeled and cut into chunks
• 3 cups water
• 4 cups collard greens thinly sliced
• 1 medium green bell pepper diced
• 1/2 tsp ground black pepper

Equipment

• Large Dutch oven
• Peeler
• Chef’s knife
• Wooden spoon
• Measuring cups

Method

 

Cook the beef base:

1. Season the beef with half the salt and the black pepper. Heat the oil in a Dutch oven and brown the beef in batches.
2. Add the onion and cook for 6 minutes. Stir in the garlic, ginger, and cumin and cook for 1 minute.
3. Add the tomatoes and 1 cup of the water. Cover and simmer for 30 minutes, until the beef is beginning to soften.

Add matoke and greens:

1. Add the green bananas, bell pepper, remaining water, and remaining salt. Stir gently to coat.
2. Cover and simmer for 25 minutes, stirring carefully once or twice, until the bananas are tender and the beef is fully cooked.
3. Fold in the collard greens and cook uncovered for 5 minutes. Rest for 5 minutes before serving.

Nutrition

Calories: 525kcalCarbohydrates: 70gProtein: 31gFat: 15gSaturated Fat: 5gCholesterol: 85mgSodium: 820mgFiber: 9gSugar: 18g

Notes

• The bananas should be tender but still hold their shape.
• Wear gloves or oil your hands when peeling green bananas to reduce the sticky sap.