Vegan Matoke with Red Beans

🛒 Ingredients

• #Main Ingredients;
• 6–8 green (unripe) bananas — the traditional matoke variety is best
• 2 cans (400 g each) red kidney beans — drained and rinsed
• 3 tbsp vegetable oil or palm oil (for authentic flavour)
• #Aromatics & Base;
• 2 medium onions — finely diced.. 1 tbsp fresh ginger — grated
• 3 ripe tomatoes — chopped, or 400 g canned crushed tomatoes
• 1 large bell pepper — diced.. 3 cloves garlic — minced
• 1–2 fresh chillies — minced (adjust heat to taste)
• #Spices & Seasoning;
• 1 tsp ground cumin.. 1 tsp curry powder.. ½ tsp turmeric
• ½ tsp paprika.. ½ tsp black pepper.. 1 tsp sea salt — adjust to taste
• 350–400 ml vegetable stock or water.. 1 tbsp tomato paste — for depth
• #Garnish;
• Fresh cilantro or parsley — chopped
• Extra chilli slices — optional

👩‍🍳 Instructions

1. 1

   Prepare the matoke: Peel the green bananas — use a knife to make a slit along the length of the skin, then peel off carefully. Cut into large chunks or thick slices, placing them immediately into a bowl of salted water to prevent discolouration. Drain well just before cooking.

2. 2

   Sauté the aromatics: Heat the oil in a large heavy-based pot over medium heat. Add the diced onions and cook gently for 5–7 minutes until soft and golden. Add the minced garlic, grated ginger, and chilli, then cook for 1 more minute until fragrant — do not burn.

3. 3

   Build the sauce: Stir in the tomato paste, chopped tomatoes, and diced bell pepper. Cook for 5–6 minutes until the tomatoes break down and form a thick rich sauce. Add cumin, curry powder, turmeric, paprika, salt, and black pepper — stir well to blend all the spices evenly.

4. 4

   Simmer everything: Add the drained matoke chunks and rinsed kidney beans to the pot. Pour in the vegetable stock or water — the liquid should almost cover the ingredients. Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer for 25–30 minutes.

5. 5

   Finish and adjust: Check occasionally — if the sauce is too thin, remove the lid and simmer a little longer to thicken. The matoke should be very tender and soft, and the sauce thick and rich. Taste and add more salt, pepper, or chilli if needed.

6. 6

   Serve warm: Ladle into bowls and garnish generously with fresh chopped cilantro or parsley. Enjoy hot — delicious on its own, with steamed rice, or alongside ugali (cornmeal porridge) for a truly traditional meal!