Matoke

“Cooking matoke bananas has always been a staple crop”

— V. Raschke

fun facts:

East African Highland bananas are one of the most important staple food crops in the African Great Lakes region, particularly for Uganda
Per capita annual consumption of bananas in Uganda is the highest in the world at 1.5 lb daily per person.

Food Preparation

Matoke are peeled using a knife, wrapped in the plant's leaves and set in a cooking pot atop the banana stalks. The pot is then placed on a charcoal or wood fire and the matoke is steamed for a couple of hours; water is poured into the bottom of the cooking pot multiple times. The stalks in the bottom of the pot keep the leaf-wrapped fruits above the level of the hot water. While uncooked, the matoke is white and fairly hard; cooking turns it soft and yellow. The matoke is then mashed while still wrapped in the leaves or and often served on a fresh banana leaf. It is typically eaten with a sauce made of vegetables, ground peanut, or some type of meat (goat or beef).