Ingredients

• Matoke (green cooking bananas), peeled 1 kg (12-14 fingers)
• Vegetable oil 3 tbsp
• Onions, chopped 2 medium (250 g)
• Garlic, minced 3 cloves (12 g)
• Tomatoes, chopped 4 medium (480 g)
• Green bell pepper, chopped 1 (150 g)
• Curry powder 1 tsp
• Beef or vegetable stock cube 1 (10 g)
• Water 500 ml
• Salt 1 tsp (6 g)
• Fresh cilantro, chopped 10 g

Instructions

1. 1

   Rub your hands with a little oil, peel the matoke with a knife and cut each finger into 2-3 pieces; keep them in cold water so they do not darken.

2. 2

   Heat the oil in a large pot over medium heat and fry the onions for 5 minutes until soft and golden.

3. 3

   Add the garlic and curry powder and stir for 1 minute, then add the tomatoes and green pepper and cook for 8 minutes until the tomatoes break down.

4. 4

   Crumble in the stock cube, add the salt and the drained matoke, and stir to coat the pieces in the tomato base.

5. 5

   Pour in the water, bring to a boil, cover and simmer over low heat for 25 minutes, stirring now and then, until the matoke is tender and the sauce has thickened.

6. 6

   Mash a few pieces against the side of the pot to thicken the sauce further, and add a little water if it gets too dry.

7. 7

   Sprinkle with cilantro and serve hot on its own or with beans or stewed beef.