Matoke in Peanut Sauce Recipe

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Matoke in Peanut Sauce Recipe

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This African recipe comes for BeadforLife, an organization that, through the sales of hand-crafted beaded jewelry, helps teach Ugandan women business skills so they can support their families. Matoke, also known as plantains or green bananas, are eaten daily in Uganda. They are often wrapped in their own leaves and steamed.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.

Ingredients

  • 4 medium tomatoes
  • 1 medium onion, finely chopped
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 3 to 4 red chili peppers, seeded and finely chopped
  • 2 teaspoons grated fresh gingerroot
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 4 yellow plantains, cut into 1/2-inch slices
  • 2 cups water
  • 1/2 cup finely ground peanuts
  • 1 teaspoon minced fresh cilantro

Directions

In a large saucepan, bring 8 cups water to a boil. Add tomatoes; cover and boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry. Peel and chop tomatoes; set aside.
In a large skillet, saute the onion, cumin seeds and mustard seeds in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the peppers, ginger, ground cumin, coriander, salt, turmeric and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened.
Add plantains and water. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until plantains are tender, stirring occasionally. Stir in peanuts. Sprinkle with cilantro. Yield: 9 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Matoke in Peanut Sauce in Country Woman April/May 2010, p30

Nutritional Facts

3/4 cup: 191 calories, 7g fat (1g saturated fat), 0 cholesterol, 272mg sodium, 33g carbohydrate (8g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

  • 4 medium tomatoes
  • 1 medium onion, finely chopped
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 3 to 4 red chili peppers, seeded and finely chopped
  • 2 teaspoons grated fresh gingerroot
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 4 yellow plantains, cut into 1/2-inch slices
  • 2 cups water
  • 1/2 cup finely ground peanuts
  • 1 teaspoon minced fresh cilantro
  1. In a large saucepan, bring 8 cups water to a boil. Add tomatoes; cover and boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry. Peel and chop tomatoes; set aside.
  2. In a large skillet, saute the onion, cumin seeds and mustard seeds in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the peppers, ginger, ground cumin, coriander, salt, turmeric and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened.
  3. Add plantains and water. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until plantains are tender, stirring occasionally. Stir in peanuts. Sprinkle with cilantro. Yield: 9 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Matoke in Peanut Sauce in Country Woman April/May 2010, p30

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