Matoke

About This Recipe

Matoke—steamed and mashed green bananas—is Uganda's national dish and a cornerstone of Baganda culture in the central region of the country. The bananas are wrapped in their own leaves and steamed until soft, then traditionally mashed inside the leaf bundle and served with a variety of stews and gravies. The dish is central to Ugandan ceremonial life, present at weddings, funerals, and celebrations, where serving matoke in abundance is a sign of hospitality and prosperity. Rich in potassium and complex carbohydrates, matoke has sustained Ugandan communities for centuries and remains the preferred staple over rice or maize in much of the country.

Ingredients

Serves 4

• 8 mediumgreen cooking bananas (matoke/green plantains), peeled
• 200 ggroundnut paste (peanut butter, unsweetened)
• 400 gcanned diced tomatoes
• 1 largeonion, finely diced
• 3 clovesgarlic, minced
• 1 tspfresh ginger, grated
• 500 mlvegetable or beef stock
• 2 tbspvegetable oil
• 1 tspground cumin
• 1 tspground coriander
• 1/2 tspturmeric
• 1 handfulfresh coriander leaves, to garnish
• 1 tspsalt to taste
• 1 pinchchilli flakes (optional)

Instructions

1. 1

   Prepare the bananas

   Peel the green bananas (use gloves as the sap stains). Cut in half or leave whole. Immediately place in a bowl of cold salted water to prevent discoloration.

2. 2

   Steam the matoke

   Line a steamer basket with banana leaves or foil. Arrange the banana pieces in the basket, cover tightly, and steam over boiling water for 35–40 minutes until completely soft and yielding. Alternatively, wrap tightly in foil and cook in a 180°C oven for 45 minutes.

3. 3

   Make the groundnut sauce

   Heat the oil in a saucepan over medium heat. Fry the onion for 8 minutes until golden. Add the garlic, ginger, cumin, coriander, and turmeric and cook for 2 minutes. Add the diced tomatoes and cook for 5 minutes until the sauce thickens and the oil separates.

4. 4

   Add the groundnut paste

   Stir the groundnut paste into the tomato sauce until fully incorporated. Pour in the stock gradually, stirring constantly to create a smooth, rich sauce. Simmer for 10 minutes, stirring frequently. Season with salt and chilli flakes if using.

5. 5

   Mash and serve

   Remove the steamed bananas and mash lightly with a fork—leave some texture rather than making a smooth purée. Serve the mashed matoke on plates or in bowls, topped with the groundnut sauce. Garnish with fresh coriander.

Variations

• •

  Add 400 g of cubed goat meat or beef to the groundnut sauce for a meaty version.

• •

  Stir in 200 g of chopped spinach or kale to the sauce for extra nutrition.

• •

  Use coconut milk in place of half the stock for a creamier, sweeter sauce.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Store the matoke and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the sauce with a splash of water. The mashed matoke can be reheated in a microwave or steamer.

Frequently Asked Questions