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from: Eastern Africa | cooking method: pan frying
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. (Other banana-leaf cookery recipes are: Liboké de Viande and Liboké de Poisson.) This dish can be made with or without the meat. In Kenya, Tanzania, and Zanzibar, Matoke usually refers to plantains cooked with meat. Also see: Mtori and Ndizi na Nyama.
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More about Matoke in the Rare Recipes pages:
John Hanning Speke, in his Journal of the Discovery of the Source of the Nile (London: J. Murray, 1857) describes eating something possibly similar to Matoke, but made with dried fish. By, "plantain-squash" he seems to have meant plantain (fruit).
July 24th [1862] ... I marched up the left bank of the Nile at a considerable distance from the water, to the Isamba Rapids, passing through rich jungle and plantain-gardens. Nango, an old friend, and district officer of the place, first refreshed us with a dish of plantain-squash and dried fish, with pombé. He told us he is often threatened by elephants, but he sedulously keeps them off with charms; for if they ever tasted a plantain they would never leave the garden until they had cleared it out.
(Where the Nile is Born)
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Congo Cookbook recipes using Plantain
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