Entree: Uganda – Katogo (Hearty Ugandan stew of green cooking bananas simmered with beef in a savory tomato-onion sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 1 lb (454 g) beef stew meat, trimmed and cut into 1-inch (2.5 cm) cubes
- 1.5 lb (680 g) green cooking bananas (matoke) or firm green plantains, peeled and halved or quartered
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (about 8 oz / 225 g)
- 3 cloves garlic (approx. 9 g), minced
- 2 medium tomatoes, chopped (about 10 oz / 285 g) or 1 cup (240 ml) canned crushed tomatoes
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) beef stock or water (plus more if needed)
- 1 beef bouillon cube or 1 tsp (5 g) beef bouillon powder (optional)
- 1 tsp (6 g) salt, to taste
- 1/2 tsp (1 g) black pepper
- 2 tbsp (30 g) smooth peanut butter (optional, for traditional West-Uganda richness)
- 2 tbsp (8 g) fresh cilantro or green onions, chopped for garnish

Instructions

1. Heat the oil in a heavy pot over medium-high heat. Season the beef with a pinch of salt and brown in batches until well-seared on all sides, 4–6 minutes per batch; remove and set aside.
2. In the same pot reduce heat to medium, add the chopped onion and sauté until translucent, 5–7 minutes. Add the minced garlic and cook 30 seconds until fragrant.
3. Stir in the chopped tomatoes and tomato paste and cook 3–5 minutes to break down the tomatoes. Return the browned beef to the pot, add the beef stock (and bouillon if using), bring to a boil, then reduce to a simmer, cover, and cook until the beef is nearly tender, 40–50 minutes.
4. Add the peeled and halved green bananas to the pot, nestling them into the sauce. Cover and simmer gently until the bananas are soft and beginning to break down, 20–30 minutes; stir gently occasionally to prevent sticking and to help the bananas integrate into the sauce.
5. If using, stir in the peanut butter to enrich the sauce and simmer 2–3 minutes more. Adjust seasoning with salt and pepper to taste; add extra stock or water if the stew is too thick.
6. Serve hot, garnished with chopped cilantro or green onions. Katogo is traditionally eaten directly from the pot and pairs well with a simple side of greens or hot tea.