Green cooking bananas peeled, steamed in banana leaves until tender, then mashed into a smooth, slightly sweet staple served with stews.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Peel green bananas carefully, removing all the fibrous layer, and place on banana leaves.
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2
Wrap bananas tightly in banana leaves and place in a steamer or pot with a small amount of water.
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3
Steam for forty minutes until bananas are completely soft and yield easily to pressure.
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4
Unwrap, mash with a wooden spoon until smooth, add salt and oil, and mix well. Serve as a starchy base for stews.
Did You Know?
The Great Lakes region of Africa has more banana varieties than anywhere else on the continent, with over fifty cultivars grown in Rwanda alone.
Chef's Notes
Equipment Tips
- steamer or large pot
- banana leaves
- wooden spoon
Garnishing
banana leaf wrap
Accompaniments
bean stew, meat sauce
The Story Behind Matoke
Cooking bananas have been cultivated in the Great Lakes region for at least a thousand years, making matoke one of the oldest prepared foods in Rwandan cuisine. The banana plant holds special status in Rwandan culture — it provides food, drink (banana beer), building materials, and animal feed. Matoke preparation using banana-leaf steaming preserves both nutrients and the subtle flavor that distinguishes it from boiled preparation. In traditional households, the quality of a woman's matoke was a measure of her culinary skill.
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