Special green cooking bananas (East African Highland Bananas) are best for Matoke, but regular, firm green plantains will work well. It is important that the bananas are truly green and starchy, not yellow, otherwise they will not form the mashed consistency after cooking.
Be careful when peeling green bananas, as their sap can stain hands – it is recommended to wear gloves and peel them under running water or to peel them as soon as they are cut and place them in salted water to prevent browning.
Peel the green bananas. To peel the tough bananas, you can use a sharp knife: cut off the ends and make slits along the entire length of the peel, then peel off the skin.
Cut the peeled bananas into chunks about 4 cm long. Immediately place them in a bowl with salted water and a drop of lemon juice to prevent browning.
Heat the oil in a large pot or pan. Add the onion and sauté until translucent (about 5 minutes).
Add the minced garlic, grated ginger, curry powder, and turmeric. Sauté for 1 minute until fragrant.
Stir in the chopped tomatoes and tomato paste. Cook for 5-7 minutes until the tomatoes break down and the sauce thickens.
Drain the water from the bananas and add them to the pot with the sauce. Stir gently to coat the bananas with the sauce.
Pour in the stock/water, add salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes.
Simmer until the bananas are tender (easily pierced with a fork). You can gently mash them with a wooden spoon against the side of the pot to create the traditional thick texture and thicken the sauce.
Serve Matoke hot, garnished with fresh coriander. It is traditionally served as a main side dish for meat or as part of the dish Katogo (Matoke stewed with meat or beans).