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Matoke in Peanut Sauce


  • 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.

Nutrition 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.


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