How to Prepare Delicious Beef matoke

how to prepare delicious beef matoke

Beef matoke. Beef matoke is the best dish for lunch. sooooo yuuumy.i cant even explain the taste. Matoke is also the name given to a delicious, rib-sticking plantain stew that is a Ugandan national Plaintains and green bananas (matoke) are a staple part of the diet in Uganda and much of East Africa. News ☛ Matoke has been eaten in different African countries for a long time.

Beef matoke Smear oil on your and peel the bananas. Versions of matoke, also known as matooke, are served in Rwanda, Burundi and Tanzania. Matoke – Ugandan Beef and Plantain. You can cook Beef matoke using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Beef matoke

  1. You need 6 of half-sliced potatoes.
  2. Prepare 10 of half-sliced bananas(matoke).
  3. Prepare 1 of chopped onion.
  4. You need 2 of diced tomatoes.
  5. You need 1 of hot pepper.
  6. It’s Half of crushed garlic.
  7. Prepare 1/2 of beef.
  8. You need of Coriander.
  9. It’s of Cooking oil.

Matoke is one of the traditional main dishes in Uganda and can be. Matoke (or Matooke) refer to the plantain or plantain banana in Uganda, where plantains are a staple crop. In Uganda, plantain bananas are often wrapped in plantain leaves and steamed until tender. Cooked and mashed matoke is the nation's official food dish.

Beef matoke step by step

  1. Boil beef and potatoes separately for a few mins then set aside.
  2. Add oil to a sufuria,to fry onions till they loosen,then add garlic paste and hot pepper and boiled beef,let them cook for afew seconds.
  3. Add diced tomatoes,let them cook for awhile then put in bananas,then add in boiled potatoes then cover for them simmer.
  4. Add coriander then mix it up.
  5. Food is ready to serve.

Matoke are shorter than ordinary bananas. They appear to be thick at the midsection due to their shorter-than-average length. East African Highland bananas (EAHB) are triploid banana cultivars originating from the African Great Lakes region. They are a staple food crop in Uganda, Tanzania and other Great Lakes countries, and are used to make matoke. Matoke is the most common in the region while Mbidde is the type used for the brewing process.

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