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Loading...Matoke is a beloved Kenyan comfort dish built around firm, unripe plantains simmered until tender in a fragrant tomato and onion base. Warming, mildly spiced, and deeply satisfying, it's traditionally scooped up with ugali or chapati for a filling everyday meal.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 380 kcalCalories
- 12 gFat
- 2 gSaturated Fat
- 68 gCarbs
- 6 gFiber
- 22 gSugar
- 5 gProtein
- 640 mgSodium
- 1120 mgPotassium
- 50 mgCalcium
- 2 mgIron
- 32 mgVitamin C
- 180 mcgVitamin A
Ingredients
To serve (optional)
- Cooked ugali or chapati
- Lemon wedges
- Sliced raw red onion
Directions
- Heat the oil in a heavy pot over medium heat. Add the chopped onion and cook for 6-8 minutes until soft and lightly golden, stirring often so it doesn't brown too quickly.
- Stir in the ginger, garlic, and green chili and cook for 1 minute until fragrant. Add the curry powder and turmeric and toast for 30 seconds to bloom the spices.
- Add the chopped tomatoes and tomato paste. Cook for 6-8 minutes, stirring, until the tomatoes break down and the oil begins to separate at the edges of the pan.
- Add the plantain chunks, salt, and beef stock. Stir gently to combine, bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until the plantains are fork-tender.
- Using the back of a spoon, lightly press about a third of the plantain chunks against the side of the pot to partially break them down and thicken the sauce, leaving most chunks intact.
- Uncover and simmer 4-5 more minutes to reduce the gravy to a thick, glossy coating. Taste and adjust salt, then stir in the cilantro.
- Ladle the stew into bowls and serve hot with ugali, chapati, or steamed rice, topped with a squeeze of lemon and a few slices of raw red onion.
Cook’s Notes
- Use only fully green, unripe plantains; ripe yellow ones turn to mush and sweeten the dish too much.
- For a heartier version, brown 1 lb bone-in beef chunks in the oil first, then proceed and simmer for 1 hour before adding the plantains.
- Traditionally the plantains are only partially broken down; mash lightly, never completely, to keep the stew's rustic texture.
- Add 2 cups of chopped sukuma wiki (collard greens) during the last 5 minutes of cooking for a nod to the classic matoke-and-greens pairing.
- The stew thickens as it cools; loosen with a splash of hot water when reheating leftovers.
