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Loading...This iconic Ugandan comfort food transforms firm green plantains into a soft, savory mash wrapped in banana leaves and paired with a rich groundnut (peanut) sauce. The slow steaming produces a tender, slightly earthy base that soaks up every drop of the aromatic tomato-onion sauce.
Prep Time25 mins
Cook Time45 mins
Total Time70 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 620 kcalCalories
- 18 gFat
- 3 gSaturated Fat
- 98 gCarbs
- 9 gFiber
- 14 gSugar
- 16 gProtein
- 520 mgSodium
- 1180 mgPotassium
- 95 mgCalcium
- 4.5 mgIron
- 28 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the steamed plantains
- 4 lb green plantains (matooke), very firm and unripe
- 2 large banana leaves, wilted over a flame (optional, or use foil)
- 1 tsp salt
- 4 cups water for steaming
For the groundnut sauce
- 1 cup unsweetened groundnut (peanut) paste
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 ripe tomatoes, diced
- 1 tsp minced garlic
- 1/2 tsp ground cumin
- 1 tsp salt, plus more to taste
- 1 cup warm water
Directions
- Peel the green plantains by slicing off both ends, then running a knife lengthwise down each ridge of the peel to remove it in strips; rinse the peeled bananas in cool water to prevent discoloration.
- Wrap 3 to 4 peeled plantains at a time in the wilted banana leaves (or aluminum foil) to form tight bundles, sealing them so no steam escapes; this traps flavor and keeps the plantains moist.
- Set up a large pot with a steamer rack, add 4 cups of water and 1 tsp salt, then arrange the leaf-wrapped bundles standing upright or layered in the steamer; cover and steam over medium heat for 40 to 45 minutes, checking the water level once and topping up if needed.
- While the plantains steam, prepare the sauce: heat the oil in a saucepan over medium heat, sauté the onion until soft and translucent (about 5 minutes), then add the garlic and tomatoes and cook until the tomatoes break down into a thick pulp (about 6 minutes).
- Whisk the groundnut paste into the tomato mixture along with the cumin and 1 tsp salt, then gradually stir in 1 cup of warm water until you have a smooth, pourable sauce; simmer gently for 8 to 10 minutes, adjusting thickness with more water if needed.
- Carefully unwrap the steamed plantains (the leaves will be very hot) and transfer the soft yellow flesh to a large wooden serving bowl, discarding any tough central fibers.
- Immediately mash the hot plantains with a wooden pestle or potato masher until smooth and elastic; the traditional technique is to pound in a large bowl called a 'ekyebere,' but a sturdy bowl and masher work fine.
- Spoon the warm groundnut sauce generously over the mashed plantains and serve hot, with extra sauce passed on the side for dipping.
Cook’s Notes
- Choose plantains that are fully green with no yellowing; riper fruit becomes sweet and won't hold its shape when steamed.
- Wilt banana leaves briefly over an open flame or hot pan to make them pliable and prevent tearing when wrapping.
- Traditional mashing is done with a heavy wooden pole in a wide wooden bowl; pound rhythmically until the plantains turn from yellow to pale creamy-white.
- For a heartier meal, add 1 lb of stewed beef, fish, or sautéed mushrooms alongside the plantains before serving.
- Leftover mashed matooke can be pan-fried in a little oil the next day to make golden crisp cakes that pair wonderfully with the sauce.
