Matoke and plantain are both starchy cooking bananas, but they are not the same. Matoke, a staple in East Africa, is a type of green banana that is boiled or steamed and typically mashed, while plantain, a larger and firmer variety, is usually fried, baked, or grilled. This guide explains the differences and provides a simple, authentic matoke recipe, plus a versatile plantain side dish, so you can cook both with confidence.
Ingredients
For Matoke (East African Steamed Green Bananas)
- 8-10 green matoke bananas (about 2 lb / 900 g), peeled and halved
- 1 medium onion, chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 tomato, chopped (about 1 cup / 180 g)
- 1 tablespoon (15 ml) vegetable oil
- 1 teaspoon (5 g) salt
- 1/2 teaspoon (1 g) ground turmeric (optional, for color)
- 1 cup (240 ml) water or vegetable broth
For Fried Plantains (Maduros)
- 2 ripe plantains (about 1 lb / 450 g), peeled and sliced diagonally into 1/2-inch (1.25 cm) pieces
- 2 tablespoons (30 ml) vegetable oil
- 1/4 teaspoon (1.5 g) salt (optional)
Instructions
Prepare the Matoke
- Peel the bananas: Cut off the ends of each matoke banana. Make a shallow slit along the length of the skin with a knife. Soak the bananas in warm water for 5 minutes to loosen the skin, then peel. The skin is tough; you can use a peeler or your fingers. Halve the peeled bananas crosswise.
- Sauté the aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and cook, stirring, until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for 1 minute more.
- Add tomatoes and spices: Stir in the chopped tomato and turmeric (if using). Cook until the tomato breaks down, about 3 minutes.
- Add the bananas and liquid: Place the matoke halves in the pot. Pour in the water or broth. The liquid should come about halfway up the bananas. Add the salt.
- Simmer: Bring to a boil, then reduce heat to low. Cover and simmer gently for 20-25 minutes, or until the bananas are fork-tender but not mushy.
- Mash or leave whole: For traditional matoke, mash the bananas with a potato masher or wooden spoon right in the pot, mixing with the sauce. Some prefer to leave them in chunks. Adjust salt to taste.
Prepare the Fried Plantains
- Heat oil: In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
- Fry the plantains: Add the plantain slices in a single layer (work in batches if needed). Fry for 2-3 minutes per side, until golden brown and caramelized. The riper the plantain, the sweeter and softer they become.
- Drain and season: Remove with a slotted spoon and drain on paper towels. Sprinkle with salt if desired. Serve hot.
Tips
- Choosing matoke vs plantain: Matoke are short, plump, and very green. Plantains are longer and can be green, yellow, or black. For matoke, use green, unripe bananas; for frying, use ripe yellow plantains with black spots for sweetness.
- Peeling trick: Matoke skin is sticky and hard to remove. Soaking in warm water before peeling helps. Alternatively, you can boil the unpeeled bananas for 5 minutes first, then peel.
- Don’t overcook: Matoke can turn to mush if cooked too long. Check at 20 minutes; they should be tender but still hold their shape.
- Substitutions: If you can’t find matoke, use green (unripe) plantains or even firm green bananas. The texture will be slightly different but still delicious.
Serving Suggestions
Matoke is traditionally served as a main dish in East Africa, often with grilled or stewed meat, peanuts, or beans. It pairs well with a tomato-onion relish. Fried plantains are a versatile side dish that goes with rice and beans, grilled fish, or as a sweet snack. Both are excellent with a squeeze of lime or a sprinkle of chili flakes.
Variations
- Matoke with beef: Add 1 lb (450 g) of cubed beef stew meat to the pot when you sauté the onions. Brown the meat first, then proceed. Cook until the beef is tender, about 1 hour, before adding the bananas.
- Matoke with coconut milk: Replace half the water with coconut milk for a richer, creamier sauce.
- Baked plantains: Instead of frying, bake ripe plantain slices at 400°F (200°C) for 15-20 minutes, flipping once, until caramelized.
- Plantain chips: Slice green plantains thinly (using a mandoline) and fry until crispy for a savory snack.
Storage and Reheating
Store leftover matoke and fried plantains in separate airtight containers in the refrigerator for up to 3 days. To reheat matoke, add a splash of water and warm in a saucepan over low heat, stirring occasionally, until heated through (about 5 minutes). Reheat fried plantains in a skillet over medium heat for 2-3 minutes per side to restore crispness. You can also freeze cooked matoke for up to 2 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use regular bananas instead of matoke or plantains? Regular dessert bananas are too soft and sweet for matoke, which needs a starchy, green banana. For frying, you can use ripe regular bananas, but they will be softer and fall apart more easily. For the best results, seek out plantains or matoke in Latin or African grocery stores.
Are matoke and plantains the same thing? No, they are different varieties. Matoke is a type of East African Highland banana (a cooking banana), while plantains are a larger, more angular variety. Matoke is always cooked and is typically steamed or boiled, while plantains can be eaten ripe or green and are often fried or baked.
Do I need to peel plantains before cooking? Yes, always peel them. For green plantains, the skin is tough; cut off the ends and score the skin lengthwise, then peel. For ripe plantains, the skin comes off easily.
Why is my matoke bitter? Bitterness can come from under-ripe bananas or from not removing the fibrous strings under the skin. Make sure to peel thoroughly and remove any white strings. Also, add a pinch of salt to balance.
Can I make matoke in a slow cooker? Yes, after sautéing the aromatics, add everything to a slow cooker and cook on low for 4-6 hours, or until the bananas are tender. Mash before serving.
What is the best oil for frying plantains? Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. Avoid olive oil, which has a lower smoke point and a distinct flavor.
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