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Matoke from Uganda

Matoke

Steamed and mashed green cooking bananas. ยท Uganda

๐Ÿ“ Nationwide โ˜… 4.2
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Steamed and mashed green cooking bananas.

About Matoke

Green cooking bananas are peeled, wrapped in their own leaves and steamed, then mashed into a soft, savoury staple eaten with groundnut sauce or stew. It is the heart of the Ugandan meal.

๐Ÿ›๏ธ History & Culture

Matoke is a staple food in Uganda, particularly in the central and southern regions, where the green cooking bananas that bear the same name are cultivated. The dish's origins are tied to the introduction of bananas to East Africa, likely from Southeast Asia via Madagascar, with Uganda becoming a major center of banana diversity over centuries. Its preparationโ€”steaming the peeled bananas in their own leavesโ€”is a traditional method that imparts a subtle earthy flavor and soft texture, making it a beloved everyday side.

Regional variations exist across Uganda and neighboring countries like Tanzania and Rwanda, where matoke may be mashed more coarsely or mixed with beans, meat, or groundnut sauce. Culturally, matoke is more than food; it is a symbol of hospitality and communal eating, often served at gatherings and ceremonies. In Uganda, it is commonly paired with a rich peanut or groundnut sauce, and its role as the centerpiece of a meal reflects the country's agricultural heritage and the importance of the banana as a livelihood and cultural icon.

๐Ÿณ How to make Matoke

AI-assisted, not kitchen-tested

Matoke (Steamed Green Bananas with Groundnut Sauce)

Uganda's national dish: unripe green bananas slowly steamed in banana leaves until silky, then mashed and served with a rich, slightly spicy groundnut sauce. The bananas turn from pale and starchy into something soft, savoury, and faintly sweet.

Prep
25 min
Cook
60 min
Total
85 min
Serves
4
Difficulty
Medium

Recipe ingredients

  • 1.2 kg (2ยพ lb) green (cooking) bananas, matoke; must be unripe and green, never yellow plantains
  • 6 leaves banana leaves, for wrapping; substitute with large, wilted cabbage or grape leaves if unavailable
  • 200 g (7 oz) raw groundnuts (peanuts), skinless; groundnut flour (100 g) can substitute โ€” toast it first in a dry pan
  • 1 medium onion, finely chopped
  • 2 medium tomatoes, finely chopped
  • 1 tbsp tomato paste
  • 2 tbsp vegetable oil
  • 1 tsp salt, plus more for the steaming water
  • 0.5 tsp (ยฝ tsp) ground turmeric or curry powder, optional, for colour and warmth

Steps

  1. 1 Prepare the bananas: slice off both ends, score the skin lengthwise, and pull it away with a knife โ€” work over water so your hands don't stain. Drop peeled bananas into a bowl of salted water to stop them darkening. Do NOT use ripe/yellow bananas; they collapse into mush.
  2. 2 Toast the groundnuts in a dry pan over medium heat for 5โ€“6 minutes, stirring, until deep gold and fragrant. Grind to a coarse paste in a blender or with a mortar, adding 60 ml / 4 tbsp water to help it move. Set aside.
  3. 3 Rinse the banana leaves and pass them briefly over an open flame or pour boiling water over them until they soften and turn bright green โ€” this prevents tearing when folding. Cut into pieces large enough to wrap a banana.
  4. 4 Lay a banana leaf piece flat. Place a peeled banana on it, rub with a pinch of salt, and wrap tightly into a parcel, folding the ends underneath. Pack the parcels seam-side down in a heavy pot, fitting them snugly so they don't unroll.
  5. 5 Pour water into the pot until it reaches halfway up the parcels (do not cover them). Cover the pot with a tight lid and steam over medium-low heat for 45โ€“55 minutes. Top up with hot water if it boils dry. The matoke is ready when a skewer slides into a parcel with no resistance and the banana is uniformly pale yellow and creamy.
  6. 6 While the matoke steams, make the sauce: heat the oil in a saucepan over medium heat and fry the onion for 5โ€“6 minutes until soft and translucent. Add the chopped tomatoes and tomato paste and cook 6โ€“8 minutes until the mixture thickens and the oil starts to separate at the edges.
  7. 7 Stir the groundnut paste into the sauce along with 250 ml / 1 cup water and the turmeric (if using). Simmer gently for 8โ€“10 minutes, stirring often so it doesn't catch, until the sauce coats the back of a spoon and tastes cooked, not raw-nutty. Season with the 1 tsp salt, taste, and adjust.
  8. 8 Unwrap the matoke into a wide bowl, discarding the leaves. Using a wooden spoon or potato masher, mash firmly in the same pot over low heat for 2โ€“3 minutes โ€” traditional matoke is mashed while still hot so it becomes smooth and slightly sticky. Add a small splash of the steaming water if it feels dry.
  9. 9 Serve the mashed matoke in mounds with the groundnut sauce spooned over or alongside. Eat with steamed greens, beans, or beef stew.
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Ingredients
Steps

Matoke โ€” frequently asked questions

What is Matoke?

Green cooking bananas are peeled, wrapped in their own leaves and steamed, then mashed into a soft, savoury staple eaten with groundnut sauce or stew. It is the heart of the Ugandan meal.

What is Matoke made of?

Matoke is made with green bananas, banana leaves, groundnut sauce, onion and tomato.

Where does Matoke come from?

Matoke comes from Uganda, and is especially associated with Nationwide. Matoke is a staple food in Uganda, particularly in the central and southern regions, where the green cooking bananas that bear the same name are cultivated.

Where can I eat Matoke?

A Ugandan home, steamed in leaves and served with stew.

How do you make Matoke?

Making Matoke at home takes about 25 minutes of prep and 60 minutes of cooking. The recipe on this page serves 4 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.

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