Entree: Kenya – Western Kenya – Matoke (Stewed green cooking bananas simmered until soft and often served with meat and savory sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 1 hr 55 min

Ingredients

- 2 lb (900 g) green cooking bananas or plantains (matoke), peeled and cut into 2-inch (5 cm) pieces
- 1 lb (454 g) stewing beef, trimmed and cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 1 large (approx. 150 g) onion, chopped
- 3 cloves (approx. 9 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 medium (approx. 300 g) tomatoes, chopped
- 1 tbsp (15 g) tomato paste (optional for deeper flavor)
- 1 cup (240 ml) beef stock or water
- 1 tsp (5 g) curry powder
- 1 1/2 tsp (8 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon or lime juice (optional)
- 2 tbsp (8 g) chopped fresh cilantro or flat-leaf parsley for garnish (optional)

Instructions

1. Heat 1 tbsp (15 ml) of the oil in a heavy-bottomed pot over medium-high heat. Season the beef cubes with a pinch of salt and brown in batches until well seared on all sides, about 4–5 minutes per batch. Remove browned beef and set aside.
2. Add the remaining 2 tbsp (30 ml) oil to the pot. Sauté the chopped onion until translucent, about 5–7 minutes. Add the minced garlic and grated ginger and cook until fragrant, about 1 minute.
3. Stir in the chopped tomatoes and tomato paste (if using). Cook until tomatoes soften and begin to break down, about 6–8 minutes. Add curry powder, 1 tsp (5 g), and cook for 1 minute to bloom the spices.
4. Return the browned beef to the pot; add the beef stock or water, 1 tsp (5 g) salt, and 1/4 tsp (0.5 g) black pepper. Bring to a simmer, cover, and cook gently until the beef is nearly tender, about 40–50 minutes (time will vary with cut).
5. Add the prepared matoke pieces to the pot, nestling them into the sauce. Add additional stock or water if needed to partially cover the bananas. Cover and simmer gently until the matoke are soft and easily pierced with a fork, about 20–30 minutes.
6. Once the bananas are tender, use a wooden spoon to gently press and mash some of the pieces into the sauce to create a creamy texture while leaving some chunks intact. Taste and adjust seasoning with remaining salt and pepper and add lemon or lime juice if using.
7. Garnish with chopped cilantro or parsley and serve hot as a hearty main.