Matoke

Preparation

1. Peel the plantains or cooking bananas: Coat your hands in vegetable oil before peeling — the sap from green plantains stains and is sticky. Chop each peeled plantain into 3–4 large chunks. To prevent browning, place the cut pieces in a bowl of water with a squeeze of lemon juice until ready to cook.
2. Make the groundnut (peanut) sauce: In a medium saucepan, heat 1 tbsp oil over medium heat. Add the onion and cook 5 minutes. Add the garlic, ginger, tomatoes, cumin, coriander, turmeric, and chili. Cook for 8–10 minutes until the tomatoes break down. Add the ground peanuts or peanut butter and stir well. Pour in 400ml of water or stock. Stir until smooth. Bring to a simmer and cook 10 minutes until the sauce is creamy and thickened. Season with salt.
3. Cook the matoke (Traditional method): Peel and wrap the plantain chunks in banana leaves and steam over boiling water for 40–50 minutes until completely soft. This is the authentic Ugandan method.
4. Cook the matoke (Home method): Drain the plantain chunks. Place them in the groundnut sauce and cook together over medium-low heat, covered, for 25–30 minutes, stirring occasionally, until the plantains are completely soft. Add water if the sauce becomes too dry.
5. Mash the cooked plantains roughly with the back of a spoon — you can leave them partially chunky or mash more completely depending on preference. The groundnut sauce should coat every piece. Taste and adjust salt.
6. Garnish with fresh cilantro. Serve hot.