Entree: Uganda – Matoke (Steamed or boiled green bananas)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 6 green cooking bananas (matoke), about 3 lb (1.4 kg), peeled and halved
- 1 lb (454 g) beef stew meat, cut into 1-inch (2–3 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), chopped
- 3 cloves garlic, about 9 g, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 medium tomatoes, about 10 oz (300 g), chopped (or 14 oz/400 g diced tomatoes, canned)
- 3/4 cup (180 g) ground peanuts (or 1/2 cup/120 g smooth peanut butter)
- 2 cups (480 ml) beef stock or water (plus more as needed)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 small hot pepper (scotch bonnet or chile), whole or chopped, optional
- 1 bay leaf (optional)
- 2 tbsp (8 g) fresh parsley or cilantro, chopped, for garnish
- 1 tbsp (15 ml) lime juice or lemon juice (optional)

Instructions

1. Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. Season the beef pieces with a little salt and brown them in batches until well seared on all sides; remove and set aside.
2. In the same pot, add the chopped onion and sauté until soft and golden, about 5–7 minutes. Add the garlic and ginger and cook 1–2 minutes until fragrant.
3. Add the chopped tomatoes (or canned tomatoes), the hot pepper if using, and the bay leaf. Cook down for 5–8 minutes until the tomatoes begin to break down and the mixture is saucy.
4. Return the browned beef to the pot, add the ground peanuts (or peanut butter) and stir to combine. Pour in 2 cups (480 ml) of beef stock or water to make a thick stew. Bring to a gentle simmer, reduce heat to low, cover, and cook for 20–30 minutes until the beef is becoming tender.
5. Tuck the peeled and halved matoke (green bananas) into the stew, arranging them so they sit in the liquid. Add additional hot water or stock if needed so the bananas are partly submerged. Cover and simmer gently for 25–35 minutes, or until the matoke are soft and easily pierced with a fork.
6. Remove the lid and mash some of the matoke against the side of the pot to thicken and marry with the sauce, leaving some pieces whole for texture. Adjust seasoning with salt and pepper and stir in lime juice if using.
7. Serve hot, spooning matoke and beef with plenty of the peanut-tomato sauce, and garnish with chopped parsley or cilantro.