Remember these beautiful green bananas I had shared some time ago?
They came from one of the banana plants here in the compound and I have been thinking of different ways to use them up before they ripen.
This time round I decided to deep fry them. Not too healthy but it is ok once in a while right? This is a very straight forward recipe similar to the way I make vegetable pakora and I eyeballed the measurements.
For the batter, I used chickpea flour, rice flour, paprika, a pinch of cayenne, garlic powder, salt and pepper and mixed herbs. I did not add any water to the flour mixture.
Tip: Peel your green bananas under running water to avoid the sticky sap that’s hard to get off your hands.
Once peeled and cleaned, slice them into wedges, then add the wedges to the flour mixture and mix well.
Deep fry them in batches till crispy and golden brown.
I served this with a simple kachumbari salad of grated carrot, red onion, coriander, tomato, salt, pepper and a pinch of chaat masala.
This is a perfect dish for a quick dinner, great for the kids’ lunchboxes or even as a crunchy and filling snack.
The baked lentil balls were from leftover boiled toor dal which I mashed with mixed spices, salt and pepper and baked in a 200°C oven for 20 minutes.
They were also great for leftover lunch with beetroot pilau and a simple salad.
I have been enjoying thinking up, searching for and adjusting various green banana recipes, which are all up here on the blog already.
I’ve been on a roll with green banana (matoke) recipes in recent days.
We grow green bananas back home too but they don’t taste as good as the ones here in Uganda. Wait, have I become biased? Just maybe.
I already have several green banana aka matoke recipes here on the blog so this is another tasty addition you can add to your breakfast recipe line up. This porridge is easy to make, delicious, healthy and filling.
Tip: Please ensure your bananas are still green and firm. We’re making porridge, not a smoothie 🤪
I’m really bad with quantities when it comes to porridge but this was enough for 4 hearty bowls.
Peel 3 large green bananas. Chop / slice them and put them in your blender.
Add a cup of coconut milk/ cream as well as a cinnamon stick to enhance flavour. Let it simmer for 15 – 20 minutes. Add water if it’s too thick and remember to keep a close eye and stir so it doesn’t stick to the bottom.
When it’s ready, ladle into your bowl and garnish.
I garnished with chia, honey and a small dollop of peanut butter. It was so tasty the kids asked for seconds.
This is a Ugandan staple. Green bananas grow in abundance here and are well loved by the populace. Matooke or matoke as it’s called by Ugandans is the traditional staple for the Buganda kingdom. You can search for videos on YouTube to see how they make perfectly steamed matoke and use the whole banana while at it. I find it so amazing.
If you visit someone from Baganda, you will definitely be served matooke and groundnut sauce alongside other dishes, but the steamed bananas and the purplish tasty sauce made of ground up peanuts HAS to feature.
This is one filling and healthy meal that brings out the real authentic flavour of the green bananas and the groundnuts. It has no added oil or spices, though you may add some if you so wish.
Side note: I’ve noticed peanuts are called groundnuts here. And ground nut sauce (gnut) is not the same as peanut butter/ sauce. Peanut butter is made from already roasted groundnuts, but the gnut sauce is from raw unpeeled groundnuts.
You can choose to grind the nuts yourself or buy the paste then cook it. The cooked sauce is then referred to as ‘Binyebwa’.
Tip: To avoid the sticky sap that comes from peeling green bananas, peeling them under running water really helps. No blackened hands and knife. 🤗
For the binyebwa aka groundnut sauce, I only added salt as I like it as it is with no added spices.
If it’s too thick for your liking, you can add hot water. Also remember to season it. And let it cook completely. You will know it’s cooked when oil forms on top and it really darkens in color.
Once ready, serve the matoke with the sauce as it is or with any preferred accompaniment.
I served with baked garden vegetables, (courgette, eggplant, tomato, onions and garlic).
A tasty and filling veggie laden meal that’s perfect for meatless Monday don’t you think?
This is one of those dishes you don’t know how to really name in English. It’s not quite mashed potatoes. Mashed tubers? Mashed yams? None come close to describing it.
I have already shared several ‘Mūkimo’ recipes here and this is another one.I call this specific dish ‘Mūkimo wa Mami’ meaning Mum’s Mūkimo,in my mother tongue, Mum in this case being my Mother in law.
She loves making this dish served with some sautéed vegetables or a stew on the side. (Now I’m missing home 😭😭). My Mother in law is an awesome cook and I can’t match her cooking prowess; to be honest this is the only one of her recipes I have dared to attempt as the rest are just better and tastier when she makes them herself.
Can you even be a better cook than your Mama? Nope!
This dish is also one of my best comfort foods. We grow arrowroots, potatoes and green bananas back home and there is nothing as satisfying as eating what you have grown and harvested yourself.
We may not be home at the moment but easy access to fresh groceries in Kampala has seen me making this dish quite a few times to remind us of home. Let’s get started:-
The meal does not need spices as the pumpkin offers sweetness, the arrowroot has its own earthy flavour and the green banana and Irish potatoes hold their own flavour quite well too.
Now I’m off to make some as I’m feeling a bit homesick.