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Sneak peak: beautiful pictures of matoke cooking procedure

Matoke is a variety of banana indigenous to southwest Uganda. It comes from the family of bananas known as the East African Highland bananas.

Matoke is used mainly for cooking when they are green and unripe. Cooked and mashed matoke is the nation al dish of Uganda.

Matoke are shorter than ordinary bananas. They appear to be thick at the midsection due to their shorter-than-average length. The peel is green in color when they're unripe, which is the state in which they are most commonly used. The flesh is particularly hard due to the high starch content. It is necessary to cook the matoke very well prior to consumption.

The most common methods of cooking matoke are boiling, steaming, or roasting. Once they are cooked, the flesh turns yellow and should soften to about the same consistency as potatoes. They will, however, still hold their form.

Once the green peel is off, the white flesh of the matoke will be revealed. When the flesh is exposed to air, it will quickly begin to discolor. In order to prevent this, immediately place the peeled bananas into a bowl of salted water. Completely submerge them to ensure the air is kept away until you have peeled the entire batch of matoke.

Delicious matoke , share widely

Content created and supplied by: MasterEric (via Opera News )

East African Matoke Uganda


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