Matoke
A vegan Ugandan-style stewed main made with green cooking bananas in a spiced tomato-onion sauce. The bananas simmer until tender and lightly thicken the stew.
- african
- banana stew
- budget-friendly
- comfort food
- dairy-free
- diced tomatoes
- dinner
- east african
- egg-free
- family-style
- garlic
- gluten-free
- green cooking bananas
- lunch
- main course
- matoke
- meal prep
- nut-free
- one-pot
- plant-based
- plantains
- soy-free
- stewed main
- stovetop
- supper
- ugandan
- vegan
- vegetable stew
- vegetarian
- yellow onion
- Cuisine
- Ugandan
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Cook this recipe
- green cooking bananas-8 each
- canned diced tomatoes-1 can
- yellow onion-8 oz
- jarred minced garlic-1 oz
- water-2 cups
- vegetable oil-2 tablespoons
- kosher salt-1 1/2 teaspoons
- ground ginger-1 teaspoon
- ground coriander-1 teaspoon
- ground cumin-1/2 teaspoon
- ground turmeric-1/2 teaspoon
- ground cayenne pepper-1/8 teaspoon
Peel the green cooking bananas and cut them into 1-inch chunks; keep the diced onion, jarred minced garlic, canned tomatoes, water, and separately measured spices ready.
Use a stable cutting board and keep fingers clear when cutting the firm bananas.
Green cooking banana sap can stain hands and cutting boards; wash tools promptly after peeling.
Heat the vegetable oil in a large pot over medium heat, then add the yellow onion and cook for 5 minutes, stirring until softened and lightly golden.
Stir in the jarred minced garlic, ground ginger, ground coriander, ground cumin, ground turmeric, ground cayenne pepper, and kosher salt; cook for 30 seconds until the spices are fragrant.
Add the canned diced tomatoes with their juices and cook for 5 minutes, stirring until the tomato mixture thickens slightly.
Keep the tomato mixture at a gentle simmer to reduce splattering.
Add the green cooking bananas and water, then stir to coat the banana pieces in the tomato-spice sauce.
Bring the pot to a simmer, cover, and cook over medium-low heat for 25 to 30 minutes, stirring occasionally, until the bananas are fork-tender.
Keep the stew at a gentle simmer to reduce splattering from the tomato sauce.
Uncover and simmer for 5 minutes to thicken the stew, then gently mash a few banana pieces against the side of the pot while keeping most pieces chunky.
Lift the lid away from your face to avoid steam burns.
Taste to check the seasoning, then serve the matoke hot as a stewed main.
Let the matoke cool briefly before serving, since the thick stew holds heat well.
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