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MATOKE RECIPE

Fried plantain

MATOKE RECIPE

Marina
An African Delicacy
4 from 1 vote
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Cuisine African
Servings 3

Ingredients
  

  • Meat (your choice of portion)
  • 2 large Tomatoes
  • 1 large Onion
  • 2 teaspoon Garam masala
  • 1 teaspoon Paprika
  • 1 tablespoon Pilau masala
  • 2 cubes Royco
  • Soy sauce
  • Chili (chopped)
  • Salt (to taste)
  • Parsley (chopped)

Instructions
 

  • Put the meat into a cooking pan with some water, salt, and paprika.
  • Once all the water is finished add some oil to the same cooking pan, pilau masala, and some salt. Fry till you attain a golden brown color.
  • Set that aside.
  • In the meantime peel your bananas and chop them up and let them sit in water so as not to turn dark.
  • Heat up your cooking pot, add some butter, and your diced onions.
  • Let the onions cook until slightly golden brown.
  • Add the tomatoes, royco, and tomato paste and let that cook for 5 minutes.
  • Put in the meat and stir
  • Add in some little water (about one and a half cups) then add in the bananas and drizzle on top a bit of soy sauce.
  • Stir that up well then add about half a cup of water, cover, and let it simmer for 15 to 20 minutes.
  • You'll know its ready when you poke it with a fork and it goes right through.
  • Be careful though. We don't want it too mushy.
  • Sprinkle some chili and parsley on top.

Hi! Back for more? Well your in for a treat. Today’s recipe is actually an African delicacy. It’s mostly a staple food to the Kisii tribe in Kenya. Since I started this blog I have been receiving numerous requests on cooking more African foods. To be honest, this wasn’t even supposed to be the blog post for today. I had made this last night and it came out so well yet so simple so I figured why not?

Before I forget, we are approaching our one month anniversary since this blog started, the date is 12th September is and the best part is that my Father’s Birthday is on that same day. HAPPY BIRTHDAY, DADDY!! I love you.

Back to plantains(matoke), Did you know the leaves are usually used as plates in various dishes in South Indian Thali, Hallaca, and Venezuela. Traditionally meals are normally served in Southern India on a plantain leaf. Plantain leaves add aroma to a dish. In Kerala, Ada is prepared in plantain leaves. In Kerala, it is used to make Karimeen Pollichathu. Leaves are large over 2 meters (7 feet) long. It also stimulates the appetite. Leaves are used to wrap different kinds of food in Nicaragua as well as wrapping seasoned meat to keep the flavor in while cooking. The dried leaves are used to wrap corn dough before it is boiled for making Fanti kenkey which is a Ghanian dish consumed with onions, ground pepper, fish, and tomatoes.

Let’s get started:

INGREDIENTS:

  • Meat (a portion of your choice)
  • 2 large tomatoes
  • A large onion
  • Tomato paste
  • 2 teaspoons Garam masala
  • A teaspoon paprika
  • 1 tablespoon pilau masala
  • 2 Royco beef cubes
  • Soy sauce
  • Salt (to taste)
  • Chili (diced)
  • Parsley (for the garnish)
Spices
Green pepper

PROCEDURE:

Chopped bananas
  • Put the meat into a cooking pan with some water, salt, and paprika.
  • Once all the water is finished add some oil to the same cooking pan, pilau masala, and some salt. Fry till you attain a golden brown color.
  • Set that aside.
Boiling meat
Fried meat
  • In the meantime peel your bananas and chop them up and let them sit in water so as not to turn dark.
  • Heat up your cooking pot, add some butter, and your diced onions.
  • Let the onions cook until slightly golden brown.
  • Add the tomatoes, royco, and tomato paste and let that cook for 5 minutes.
Tomatoes and tomato paste
  • Put in the meat and stir
  • Add in some little water (about one and a half cups) then add in the bananas and drizzle on top a bit of soy sauce.
Plaintains with soy sauce drizzled on top.
  • Stir that up well then add about half a cup of water, cover, and let it simmer for 15 to 20 minutes.
  • You’ll know its ready when you poke it with a fork and it goes right through.
  • Be careful though. We don’t want it too mushy.
  • Sprinkle some chili and parsley on top.
Final Product

Try it out and let me know how it urns out, down at the comment section.

For another simple recipe, you can check out my bhajia recipe here.

Share this recipe, let’s spread the love!

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