Matoke – 3/23/2022

Moureen Kajumba

I had the pleasure to interview Moureen, who is a native from Uganda. Eating food is unique for Moureen and the women in her culture. They do not consume fish or any seafoods. Chicken and eggs are also not allowed to be consumed. Without missing any nutrients, she indulges in many other foods. Staples include rice, baked corn, baked millet flour, plantains and sweet potatoes and cow peas.

Moureen said, “most Ugandan dishes are prepared using the steaming method. As a result, you’ll be needing pressure pots and steamers. Water or oil is used as the medium in most cooking by heat. Dry cooking methods use heat to cook the food, such as baking, grilling, and roasting.”

Matoke is a plantain banana, which is a staple crop in Uganda. Locally it is known as Matooke and by the cultivator’s name East African Highland banana. Plantain bananas are frequently wrapped in plantain leaves and cooked; steamed. This meal can be made with or without meat with the bananas mashed or boiled.

This Ugandan dish is usually prepared with a handful of spices. It can be prepared with beans, peanut sauce, and beef stew.  The process of cooking is by boiling the plantain for about 20 minutes then peeling the skin after; it must have cooled down.

The sauce is prepared separately by frying a mixture of onions, cumin, garlic, ginger, chopped tomatoes, and beans. Vegetable stock or water, and chili flakes are poured into the pan and allowed to simmer for about 10 minutes. Afterward, the boiled plantains are added and allowed to simmer for 5 minutes then mashed using a wooden spoon. All the ingredients are tossed about, not measured. This delicacy has been shared by one of our DMACC students. I’d like to thank Moureen in her efforts to help me accomplish this recipe. Now if only, we could put this recipe to are dinnertime menus.