Entree: Kenya – Rift Valley – Matoke (Stewed green cooking bananas simmered with onions, tomatoes, and meat or vegetables to a soft, mashed-stew consistency)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 20 min

Total 1 hr 40 min

Ingredients

- 2 lb (900 g) green cooking bananas (matoke), peeled and cut into large chunks
- 1 lb (450 g) beef stew meat, cut into 1-inch (2.5 cm) pieces
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), sliced
- 3 cloves garlic, minced (approx. 9 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 medium tomatoes, about 10 oz (280 g), chopped
- 1 tbsp (15 g) tomato paste
- 1 tsp (2 g) curry powder or East African masala
- 1 cup (240 ml) beef or vegetable broth
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1 tbsp (15 ml) lemon juice (optional)
- Fresh cilantro or parsley for garnish

Instructions

1. Brown the beef: heat 1 tbsp (15 ml) oil in a heavy pot over medium-high heat. Season beef with 1/2 tsp (3 g) salt and 1/4 tsp (1 g) pepper, then brown in batches until well seared. Remove and set aside.
2. Sauté aromatics: add remaining 2 tbsp (30 ml) oil to the pot. Sauté onion until soft and translucent, 5–7 minutes. Add garlic and ginger and cook 1–2 minutes until fragrant.
3. Build the sauce: stir in chopped tomatoes and tomato paste, cook until tomatoes break down, about 5 minutes. Add curry powder and cook 1 minute more.
4. Return beef to pot, add broth, bring to a simmer, cover, and cook until beef is nearly tender about 35–45 minutes depending on cut.
5. Add matoke chunks to the pot, nestling them among the sauce and beef. Cover and simmer gently until the bananas are soft and start to fall apart, about 20–30 minutes.
6. Mash lightly: using a spoon or potato masher, gently mash some of the matoke to thicken the sauce while leaving chunks for texture. Adjust seasoning with remaining salt, pepper, and lemon juice if using.
7. Serve hot garnished with chopped cilantro or parsley. Matoke can be served alone as a vegetarian version by omitting the beef and increasing broth or with a side of greens.