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.
Equipment
- Large Dutch oven with lid
- Large bowl of water
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
Ingredients
Matoke Stew
- 1 1/2 lb beef chuck cut into irregular 1-inch pieces
- 2 tbsp neutral oil
- 2 large yellow onions diced
- 4 medium ripe tomatoes chopped
- 4 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp mild curry powder
- 1/2 tsp ground cumin
- 3 cups low-sodium beef stock
- 12 medium green East African cooking bananas peeled and cut into large pieces
- 2 tsp fine salt divided
- 1/2 tsp black pepper
- 1/4 cup fresh coriander roughly chopped
Instructions
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.
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.
Nutrition
Calories: 545kcalCarbohydrates: 73gProtein: 31gFat: 18gSaturated Fat: 5gCholesterol: 75mgSodium: 730mgFiber: 8gSugar: 30g