Kenyan
Matoke
A comforting Kenyan stew of green bananas simmered with tender beef, tomatoes, onions, and dhania. The bananas soften into a thick, hearty sauce that is best served hot from the pot.
Ingredients
- Firm green bananas4 medium
- Beef stewing pieces200g
- Vegetable oil1 tbsp
- Red onion, chopped1 medium
- Garlic, minced2 cloves
- Fresh ginger, grated1 tsp
- Ripe tomatoes, chopped or grated2 medium
- Tomato paste1 tbsp
- Medium potato, peeled and quartered1
- Carrot, sliced1 small
- Kenyan curry powder1 tsp
- Salt3/4 tsp, or to taste
- Water or beef stock2 cups
- Fresh dhania, chopped2 tbsp
Method
- Put the beef in a sufuria or heavy pot with 1 cup water and a pinch of salt, then simmer for 20 minutes until nearly tender and the liquid is reduced.
- While the beef cooks, oil your hands lightly, peel the green bananas, and keep them in a bowl of water so they do not darken.
- When the beef is tender, add the oil to the same pot and fry the beef for 3 minutes until lightly browned.
- Add the chopped onion and cook for 4 minutes until softened and golden at the edges.
- Stir in the garlic and ginger and cook for 1 minute until fragrant.
- Add the tomatoes, tomato paste, curry powder, and salt, then cook for 6 to 8 minutes until the tomatoes break down into a thick sauce.
- Drain the green bananas, cut them into large chunks, and add them to the pot with the potato and carrot.
- Pour in 1 cup water or stock, stir gently, cover, and simmer over medium-low heat for 20 to 25 minutes until the bananas and potato are tender.
- Lightly mash a few pieces of banana against the side of the pot to thicken the stew, then simmer uncovered for 3 minutes if the sauce is too thin.
- Stir in the chopped dhania, adjust the salt, and serve hot.
Common questions
Can I substitute plantains or regular bananas for green bananas in Matoke?
Use firm green bananas if possible, because they hold shape and give the right starchy texture. Green plantains are the closest substitute. Regular ripe bananas are too soft and sweet, and will turn mushy in the stew.
How long should I cook the beef and the bananas so they’re both tender?
Simmer the beef first for about 20 minutes before browning and adding the sauce. After the bananas go in, cover and cook 20 to 25 minutes over medium-low heat until the bananas and potatoes are fully tender.
What are the most common mistakes when making Matoke?
The biggest mistakes are using bananas that are too ripe, adding too much water, and stirring too hard after the bananas go in. Keep the sauce thick, simmer gently, and stir only enough to prevent sticking.
How should I store leftover Matoke, and can I freeze it?
Cool it quickly, then store in an airtight container in the fridge for up to 3 days. You can freeze it for about 1 month, but the bananas may soften more after thawing. Reheat gently with a splash of water.
What should I serve with Matoke?
Serve Matoke hot with steamed rice, chapati, or ugali. A simple kachumbari salad or extra fresh dhania on top works well. It also pairs nicely with avocado or a side of greens for a fuller meal.