Entree: Kenya – Nairobi & Central Kenya – Matoke (Stewed green cooking bananas simmered and lightly mashed, traditionally cooked with savory beef or peanut sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) green cooking bananas (matoke), peeled and cut into 2-inch (5 cm) pieces
- 1 lb (454 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tsp (4 g) curry powder
- 1 tsp (5 g) ground coriander
- 2 large tomatoes, chopped or 1 1/2 cups (360 g) canned crushed tomatoes
- 1 cup (240 ml) beef stock or water
- 1 tbsp (15 ml) tomato paste
- 1/4 cup (60 ml) peanut butter (optional for a more traditional sauce)
- 1/4 cup (15 g) fresh cilantro or parsley, chopped
- 1 tbsp (15 ml) lime juice
- Salt and freshly ground black pepper to taste

Instructions

1. Heat 1 tbsp (15 ml) vegetable oil in a heavy-bottomed pot over medium-high heat. Season beef cubes with salt and sear in batches until browned on all sides; remove and set aside.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) oil, sauté sliced onion until translucent, about 5–7 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Stir in curry powder and ground coriander and cook 30 seconds. Add chopped tomatoes and tomato paste and cook 3–4 minutes to break down the tomatoes.
4. Return beef to the pot, pour in beef stock, bring to a simmer, cover and cook gently for 30–35 minutes until beef is nearly tender.
5. Add the peeled and cut matoke pieces and the peanut butter if using; stir gently to combine, add additional stock or water if needed to barely cover the bananas, then cover and simmer 20–25 minutes until matoke is very tender.
6. Using a wooden spoon or potato masher, lightly mash some of the matoke pieces against the side of the pot to thicken the sauce, leaving plenty of texture.
7. Stir in lime juice and chopped cilantro, adjust seasoning with salt and pepper, and simmer 2 more minutes.
8. Serve hot alongside or topped with the beef sauce, garnished with extra cilantro.