Matooke - Mashed Green Plantains

Ugandans will wax poetically when recalling grandma's Matooke with beans, meat, fish, or chicken. This traditional staple is a comfort food worthy of serving with most any meal in place of rice or potatoes. Making the dish is easy, finding the small green plantains, not so much.

4.50 from 2 votes

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Course: Side Dish

Cuisine: African, East Africa, Uganda

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Author: My Hungry Traveler

Equipment

Large skillet with cover
Potato masher.

Ingredients

10 Small green plantains, unripe
1 large Lemon, juiced
1 medium Onion, peeled and chopped
14 oz Canned diced tomato, drained
1 large Red or yellow bell pepper, chopped
5 cloves Garlic, peeled and chopped
1 medium Scotch Bonnet, habanero, or other hot pepper
1 tsp Ground coriander
2 tbsp Dende-palm oil (vegetable or olive oil)
1 cup Beef broth

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Instructions

Prep - Peel plantains by cutting off both ends and making a slit down the middle. Separate skin from meat by peeling your way down the slit. These are tougher to peel than a normal banana. Cut into chunks, put in a bowl, and squeeze lemon on top. Set aside.
Cook - Fry vegetables in 2 tbsp oil over medium heat. Add coriander, and salt and pepper to taste. Stir in beef broth and bring to a boil. Reduce heat to medium, add whole plantains, cover, and cook about 20 minutes, until they become very soft.
Remove from heat and using a potato masher, mash plantains and then mix thoroughly. Serve while hot.

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