Tag: matoke

Green Banana (Matoke) Fritters.

On By WanjoroIn RecipesLeave a comment

Green bananas, aka matooke or green fig are popular in the region, and inexpensive as they are available all year round. They are mostly served stewed or steamed and mashed, but can also be fried or baked.

I have shared several green banana recipes here on the blog already, from the usual stew, to a curry, baked or fried as French fries or cutlets, and even as porridge.

I love fritters. They are a great way to use up various vegetables you have on hand and are easy to whip up, need just a few pantry staples, and do not take too much time to make. In this recipe, green bananas are the star of this vegan friendly and gluten free meal, that is inspired by Indian pakoda aka fritters.

They work well as an appetizer or snack (tea time or after school), though they can be quite filling if you are unable to have just a few, like my household and I. 😋

For this recipe you will need:-

1. A small bunch of medium sized green bananas. If they are big, 2-3 fingers will do for a family of 4-5. (As a snack).

2. 1 small onion.

3. 3 large cloves of garlic.

4. 1 cup chickpea flour; also known here as besan/ gram / bhajia flour.

5. 1/2 cup cornflour. Can be substituted with rice flour.

6. Salt and freshly ground black pepper.

7. Spices -a small pinch each of turmeric, paprika, ground coriander.

8. Herbs- I use parsley or mixed herbs.

9. 1 tsp baking soda.

10. Cooking oil to fry in. Half a litre will do.

Method.

1. Wash the green bananas, peel them and soak them in a bowl of water to avoid them blackening. (Tip: Peeling bananas under running water will ensure your hands and knife do not get the sticky stains that usually bother one when peeling them).

2. Heat your oil on medium.

3. In a large bowl, add the flours, salt, pepper and spices and whisk till well combined.

4. Grate your onion and garlic directly into the flour, and add in the parsley.

5. Grate the bananas into the mixture too, and using your hands, mix gently to combine everything.

6. You do not need to add water to the mixture as the vegetables will release their water as you mix.

7. Add the baking soda last and give it one last mix. Remember to be gentle.

8. Use a spoon to scoop the mixture into the hot oil, and fry for about five minutes or until golden brown.

9. Remove and drain on a plate lined with paper towel.

10. Serve hot with your condiment of choice. They are tasty enough on their own or with a hot cup of spiced tea. Yum!

Crispy and crunchy on the outside, soft and fluffy on the inside, they are so flavourful both in and out.

How do you like your green bananas?

Green Banana Cutlets.

On By WanjoroIn Recipes1 Comment

Green bananas aka “matoke” as they are known here are available in Kampala in plenty. While many here prefer them steamed and mashed, there are many other meals one can make with them. You can make them into a porridge, like we did here. Bake them, deep fry them, make a yummy breakfast dish or even stew them.

This time round I steamed them whole, let them cool a bit, then peeled and mashed them into cigar like rolls. Next, I pan fried them in butter and a pinch of mixed herbs to get a delicious taste that one cannot believe is green bananas.

Let us get started. You will need:-

  • A small bunch of green bananas, about 9 pieces if small, or 5 large.
  • 1 tsp freshly ground mixed spice blend -I used one that had ground sea salt, pepper, sesame seeds, fennel, cloves, coriander, star anise, onion and ginger.
  • 1/2 cup of cornflour. This makes them crunchy on the outside but soft and fluffy inside.
  • 1/4 tsp of ground turmeric.
  • 1 tbsp vegetable oil.
  • 1 tsp dried mixed herbs.
  • 3 tbsp unsalted butter.

Method.

Wash the bananas and boil them whole for about 20 minutes, till soft. They will blacken a bit.

Drain and cool them. Peel and mash them together with the spices, cornflour and oil, then shape them into little cigar like rolls.

Heat your pan and add the butter, I like adding a bit of oil too so the butter doesn’t brown too fast.

Add the rolls in batches and pan fry till they are a golden brown colour on medium heat.

They smell and taste amazing. You can have them as a snack or with greens on the side, whatever tickles your fancy.

We had ours with sautéed greens and bacon. I will post the recipe for it soon too.

Colourful, delicious, filling and easy to make. Definitely worth a try.

Keep it here for this and more simple family friendly recipes using what is on hand, as well as titbits about our experiences as a family here in Kampala.

I would also like to thank you all for stopping by, sharing and subscribing to this blog, as well as those who take the time to try out my recipes and give me feedback. I really appreciate it. It means a lot to me.

Love and Light.

Wanjoro.

New recipe coming soon. A new twist on Matoke and greens.

On By WanjoroIn RecipesLeave a comment
Site icon
New recipe coming soon. A new twist on Matoke and greens.

Stewed Matooke with Chicken.

On By WanjoroIn Recipes, UncategorizedLeave a comment

This is a simple, tasty and hearty one pot meal that doesn’t take too long to make, but will leave you deliciously satisfied.

Ingredients needed: 1 small bunch of green bananas, 1 tbsp ginger garlic paste, 1 tbsp tomato paste, about half a kilo of boneless chicken, one large grated onion, one large grated tomato, 1 green pepper, grated too. Spices are 1 tbsp curry powder, 1/4 tsp ground turmeric and 1 tsp cumin seeds. Salt and pepper to taste.

Method:-

Peel your green bananas and keep them submerged in a bowl of water so they do not turn black. You can slice them into twos or thirds, depending on how big you want them.

Chop your chicken breast into small pieces and season well with salt and freshly ground black pepper.

Heat oil in a large saucepan. Let it get really hot. Sear the chicken fast till it’s brown on the sides and set aside.

The chicken doesn’t have to cook through. Just browned is fine.

In the same pan, add the cumin seeds, then the ginger garlic paste. Mix well then add the grated onion. Let it cook till it starts to brown then add the grated green pepper and coriander stalks.

Mix well and let cook a while.

Add the spices and let them cook well then add the tomatoes and tomato paste and a splash of water. Let them simmer till they soften and cook through.

The tomatoes will cook down to a thick sauce.
Add the chicken and mix well.
Add the green bananas and mix well.
Add some water to just slightly above the mix. Cover and simmer for 15-20 minutes till the matoke is cooked but not mushy. Do not forget to check the seasoning.
Add the chopped coriander. It’s now ready to serve.
It is tasty, colourful and filling.

It makes a perfect weekday meal as it doesn’t take too long to put together and uses one pot.

It is a healthy meal, delicious and filling, and the kids will love it too. Definitely worth a try.

Crispy Matoke Wedges.

On By WanjoroIn Recipes, Things I love about Kampala1 Comment

Remember these beautiful green bananas I had shared some time ago?

Look at the size of that matoke!

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.

The banana wedges will be moist as they were peeled under running water, so the wetness will make the spiced flour mixture stick to the wedges. If its too dry, you can add a little water. A little.

Deep fry them in batches till crispy and golden brown.

The fresher the green bananas, the better the flavour.
They are crispy, delicious and have an amazing aroma. It will be hard to resist to munch on them as you finish cooking.
Very tasty.

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.

Final plate: Crispy green banana wedges, baked lentil balls and salad.

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.

Toor dal balls ready for the oven, just spray some olive oil before baking them.

They were also great for leftover lunch with beetroot pilau and a simple salad.

What a colourful and tasty plate!

I have been enjoying thinking up, searching for and adjusting various green banana recipes, which are all up here on the blog already.

From mashing them up for a matoke cottage pie dinner, steaming them with groundnut sauce, making tasty breakfast porridge, stewing them, baking them as fries or a pan fry, making them into crisps or as a curry, the possibilities with this fibre rich starchy fruit are endless.

Green bananas are tasty, filling, nutritious and quite versatile, all the recipes are worth a try!