Tasty Curry Matoke
Matoke has been a staple food for many Kenyans homes. Not only is it nutritious but delicious as well especially if you get it right with the cooking. Use this
Matoke has been a staple food for many Kenyans homes. Not only is it nutritious but delicious as well especially if you get it right with the cooking. Use this recipe to make this sweet dish. Your family will love it!
8 Unripe bananas (plantains)1 Large Onion(chopped)2 Tomatoes (diced small/blended)2 Carrots (Diced Small)Handful Cooked peas1 small green pepper1 small bunch Dhania (chopped)
Peel your matoke and place in salty cold water when finished with each piece. This is to avoid them from turning colour before cooking.
When all pieces are peeled, rinse them and then boil them for about 10 minutes or until they are cooked but still firm when you stick a small knife into a piece.
Set aside to cool when done.
Cook the onion with little oil and allow to brown slightly then add the diced tomatoes and carrots to cook until they become soft. Add little water to avoid from sticking to the surface.
When the carrots are cooked, add the cooked matoke, green peppers and the cooked peas and give a good stir.
Add hot water and allow to simmer for about two minutes.
Stir and allow to simmer for a final two minutes to make the gravy thick and full bodied, taste and adjust the salt if necessary.
Add the chopped dhania at the very end, stir and turn off the heat.
Serve hot as a meal or with a small portion of meat and a side of your favourite greens on the side.
· Bananas should be peeled just before using because when exposed to air, they oxidise and turn brown.
· If your bananas are ripening too quickly, put bananas in the refrigerator. This will cause the peels to turn black, but the fruit inside will be fine. Bananas can be stored in the refrigerator for up to two weeks.
Cross-contamination can happen quickly. Wash your hands with warm soap and water often. An easy rule is to wash your hands between preparing different food items. Also, never use the same surfaces to cut veggies or fruit where you were handling raw meat. The best way to avoid E. coli is to designate certain cutting boards for raw meat and others for veggies.