I bet when you go shopping for bananas you pick up the nearly ripe of ripe yellow ones, don’t you?
I look out for the green bananas, “matoke” also known as plaintain. As children when my mum made matoke crisps, they used to disappear within days. The tiny discs made snacking exciting especially when dipped in ketchup!
Although matoke dishes are famous in Uganda, I have learnt to make some in my childhood spent in Kenya. The best one to date has been “Matoke no chundo” or green banana mash, spiced delicately with my masalas.
Recipe for Green Banana Mash
Ingredients:
3–4 Green Bananas
1 small onion — diced
1 small tomato — diced (optional)
1 green chilli — chopped finely (optional)
coriander to garnish — chopped finely
1 tsp himalayan pink salt
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tbsp oil
1/2 tsp cumin seeds (jeera)
Dash of lemon juice
Method:
- Boil the green bananas until the skin peels away slightly ( I boil mine in a pressure cooker)
- Once boiled, drain the water and peel the skin
- Use a masher to mash the bananas finely (ensure there are no big pieces left)
- In a heavy bottom pan, heat the oil and add cumin seeds
- Next add the onions and green chilli
- When the onions are translucent, add the tomatoes and let them cook
- Now add the banana mash followed by all the spices
- Mix well until the spices are incorporated
- Cover the pan and let it cook on low heat for about 5 minutes
- Remove from heat, add a dash of lemon and mix well
- Garnish with finely chopped coriander
