Green Banana Cutlets.

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.

Crispy Matoke Wedges.

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!

Matoke and Groundnut Sauce.

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’.

Ingredients: I bunch of matoke, two eggplants, one onion, garlic and two tomatoes.

Tip: To avoid the sticky sap that comes from peeling green bananas, peeling them under running water really helps. No blackened hands and knife. 🤗

Peel and clean your matoke and steam. If you don’t have a steamer you can boil, drain, and let the steam evaporate a bit before mashing. I only added salt and pinch of white pepper.
Once ready. Mash your green bananas to a smooth mash and keep hot till ready to serve.

For the binyebwa aka groundnut sauce, I only added salt as I like it as it is with no added spices.

Ground groundnuts. For one cup of the powder/ paste I used about 3 cups of water.
In a non stick sauce pan, add your paste and the water. Let it boil then reduce to a simmer for 30-40 minutes
The sauce will begin thicken and darken as it cooks. Keep stirring so it doesn’t burn /stick at the bottom and also to avoid it getting lumpy.

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.

The sauce gets a brighter / deeper colour if the peanuts are unpeeled. If peeled. It’s lighter.

Once ready, serve the matoke with the sauce as it is or with any preferred accompaniment.

Steamed matoke and gnut sauce.

I served with baked garden vegetables, (courgette, eggplant, tomato, onions and garlic).

I drizzled the vegetables with some olive oil. Seasoned with salt and pepper and baked for 30 -40 minutes in a 200°C oven.
Final plate: Ugandan style matoke, gnut sauce and garden vegetables.

A tasty and filling veggie laden meal that’s perfect for meatless Monday don’t you think?

I have loads more recipes coming up using this versatile green banana. Subscribe to the blog so you do not miss out, and also check out this other tasty matoke recipes already up, such as my bake n fry matoke, my perfectly stewed matoke and my MIL’s Mix and Mash.

Thank you for your continued support, I really appreciate it!

Bake ‘N’ Fry Matoke.

There is no way you can live in Uganda and not eat Matoke. The green bananas that are the nation’s staple food. I have already shared my home version of matoke here. Take a look and try it out. And have also shared my matoke fries recipe.

I have not attempted making it the authentic Buganda way yet, but before then, here is another way of making it that will give the bananas a different taste and texture than what we’re used too. I first came across a baked matoke recipe here on pishi.co.ke, And decided to give it a try with a few tweaks here and there. You will need a small bunch of green bananas, 2 slices onions, 1 tbsp ghee, salt and pepper to taste, 1/4 tsp of ground turmeric, 1/2 tsp of black mustard seeds and 1 tsp of cumin seeds, and juice of one lemon. Let’s get started:-

Preheat your oven to 180°C, Line your baking tray with foil and bake your green bananas with the peel on for 30-35 minutes
They will have turned black . Let them cool completely before peeling.
In a wide saucepan, add a tbsp of ghee, then add 1 tsp of cumin seeds and 1/2 a tsp of mustard seeds. Let them cook till they start popping.
Add your onion and let cook till soft and a little browned.
Add a pinch of turmeric and some salt and pepper, mix well then add the baked matoke which you have cut into pieces. Mix gently.
Once the matoke is heated through and cooked, squeeze some lemon juice and serve garnished with coriander.
The best thing about this dish is the bananas don’t get mushy as often happens with matoke. They are cooked but still firm.
You can serve them as is with a cup of tea, or as a main meal with some meat stew and roasted vegetables.
Colourful, filling and tasty!

Green bananas aka Matoke are amazing and can be had in many different ways; I can think of at least 30! And will be sharing them gradually with you on the blog over time. So keep it here, subscribe and share the blog link with your friends. And of course, try out the recipe and let me know how it turned out!