Matoke is one of the staple dishes in Kenya and one of the popular foods used when weaning babies to solid food. Just remember, even as we learn how to make matoke (Plantain) in coconut sauce, it is a not suitable dish to feed your baby. It’s normally (only) boiled together with potatoes before being mashed and fed to the babies.
Matoke is available throughout the year in the country and quite affordable. Three pieces normally retail at about Ksh. 20/- or less depending on the area. ($0.25)
I grew up eating a mixed stew of matoke, carrots, beef, potatoes and much more. A very satisfying meal if you ask me. At times, this stew was served with rice.
The juice from the matoke is very notorious for causing permanent stains on clothes and hands. So to form a protective barrier between your hands and the juice, apply some oil on to your hands. Should any of the matoke juice get on to your clothes, wash off immediately before it dries out and sets. If it does set, use lemon juice to remove it.
I decided to add a bit of twist to the dish I grew up on and this is how I ended up learning how to make matoke (plantain) in coconut sauce.
If you are more of a visual person and would prefer to watch the video tutorial on How to Make Matoke (Plantain) in Coconut Milk then you are sorted!
- 2 Tablespoons of vegetable oil.
- 4 Matoke (plantains) peeled and chopped into one inch cubes
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon mustards seed
- 1 large onion
- 1 medium size green bell pepper
- 1 bunch coriander (dhania)
- 1 tablespoon of ginger garlic paste
- 2 teaspoons curry powder
- 3 large tomatoes, chopped
- Beef bouillon (optional)
- 1 teaspoon royco (gravy mix)
- 100ml coconut milk
- Salt to taste
- Heat oil in saucepan and then add the whole seeds. Let them crackle and pop for about 30 – 45 seconds.
- Add the onions and cook for about five minutes until soft and translucent then add the ginger and garlic paste; Cook it out for about one – two minutes just so that the raw smell and taste of the paste is finished.
- Add the curry powder and mix it in properly, add tomatoes. Lower the heat, cover and after about eight minutes, the tomatoes will have cooked and broken down.
- Add the matoke and green bell pepper and mix well.
- Add just enough water to almost cover the top of the matoke and finally put in the beef bouillon. Cover; reduce heat and leave to simmer for about eight to ten minutes.
- Pour in your coconut milk and Royco that has been mixed with some bit of cold water. These two ingredients are added among the last ones because matoke is very starchy and tends to produce a very thick stew. The coconut milk and Royco also add to the thickening effect. This keeps the stew from thickening too fast and hence burning easily. Let the coconut milk and Royco cook for about three minutes.
- Finally add the coriander and serve.