It is an extremely easy-to-cook meal that can be served alone or with an accompaniment and can sustain you to more than three hours.
Green bananas require extra caution when being peeled. First, cut of the tip of the banana at each end. Then place the knife on one tip ensuring that it passes between the peel and the flesh of the banana onto the other tip.
Slice them into pieces of your liking and place them in salty water. This step is necessary because when plantains are exposed to air for a long time, they tend to discolour.
There are several ways to prepare matoke including mashing, roasting, frying but today, we will learn how to spice up stewed matoke.
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1 large onion
A piece of ginger root
3 cloves of garlic
1 tea spoon of cumin seeds
1 tea spoon of turmeric
1 tea spoon of ground cumin
½ a cup of ground peanuts
Chop the onions into round shapes. Blend the tomatoes. Grate the ginger root and garlic cloves. Peel the plantain carefully slicing them to halves.
In a clean dry cooking pot, pour the cooking oil, wait until it is hot enough to sauté the onions and cumin seeds.
Wait for the onions to soften then add the grated garlic and ginger. Cook for 30 seconds and stir in the salt, turmeric, tomatoes and ground cumin.
Add ½ a cup of water and bring the mixture to a boil until it starts getting thick. Stir in the plantain and sprinkle the ground peanuts.
When all the components are well incorporated, add more water and bring them to a boil until the plantains are tender.
Serve while hot with chapati, rice or bread. Enjoy!