Matoke Recipes

UGANDAN MATOKE

Steps:

• Peel the plantains, cut into cubes, sprinkle with lemon juice, and set aside.
• Heat oil in a large pan. Fry the Onion, tomatoes, green pepper, hot pepper, and garlic together. Add spices to taste. Add meat or broth. Continue frying and stirring until the meat is nearly done or until the broth is starting to boil.
• Reduce heat. Add plantains. Cover and simmer over low heat until plantains are tender and meat is done. Serve matoke (matooke, if you prefer) hot.

NAYNA KANABAR

Steps:

• Method:
• Peel the green bananas- plantain and slice them in to 5mm thick round slices with a serrated knife from your knifes set. Soak them in cold water.
• Chop the tomatoes into small pieces.
• Slit both the chillies and remove the membrane and seeds and cut into 4 pieces.
• Heat oil in a pan when it is hot add 1/4 teaspoon cumin seeds and let them splutter.
• Drain the bananas and add to the pan followed by the tomatoes, salt and pepper and chillies
• Mix well and add the water.
• Bring the stew to boil , than reduce the heat and simmer for 10 minutes or until bananas are tender and sauce has thickened. Add the lemon juice and stir.
• Transfer to serving dish and garnish with fresh coriander.

NDIZI MBICHI (MATOKE) NA NYAMA YA NG'OMBE | MATOKE WITH BEEF

Steps:

• Add sunflower oil to your pan and let it come to temperature
• Add the finely diced red onions and the curry powder - mix well. Cook until the onions start turning brown at the edges.
• Add the ginger garlic paste then cook it for about a minute until fragrant.
• Next, add the tomatoes, turmeric powder, chilli beef bullion, the dry bay leaf, freshly cracked black pepper and the pre-boiled beef.
• Then, add enough beef stock to just cover the top of the beef, stir everything together, cover sufuria and leave to simmer for about ten minutes.
• Add the matoke with just enough of the beef stock to ensure that the matoke cooks without completely being submerged. Simmer for about five minutes.
• Add the carrots and coconut cream at once then cover and leave to simmer for about five minutes.
• Add the coloured hohos along with the blanched green garden peas, mix everything in. Use an extremely gentle touch. Simmer for about three minutes until the hohos just start softening.
• Finally add the dhania leaves and turn off the heat