Matoke Stew (Week 8, Uganda)

Written by Published on in Global Vegan Challenge, Main Course

This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!

Recipe Notes:

  • Matoke, or east African highland banana, is a very starchy type of banana that grow near the African Great Lakes. Unfortunately, I was unable to find this or the next best option, plantains, in my local market. If you are having trouble as well see what varieties of bananas you have locally and try and pick the starchiest variety. Whatever variety you choose, make sure they’re green when you’re ready to cook them. Since I couldn’t find any plantains either, I used green Thai bananas in this recipe.

  • Pending the banana type you choose, you may not want to use the same amount as what is listed in the recipe below. In making the below stew I was aiming for no more than 50% of stew volume to be bananas. The banana amount is based off of green Thai bananas, which are fairly small. With that in mind take the below banana amount as a suggestion, and eyeball the stew as you’re adding them in to determine how much is enough.

  • For a slightly more authentic matoke stew, you may want to cook the bananas separate from the beefy stew. To do this, simmer your bananas in salt water until tender, then drain and mash with a fork. Serve with your beefy stew over a serving of your mashed matoke.

  • If you are not a fan of meat alternatives, you can feel welcome to leave out the beefless crumbles. Feel welcome to leave them out entirely, or add in your favorite beans instead for added protein.

Vegan Beefy Matoke Stew

Yield

4 – 6 Serving

Prep Time

30 Minute

Cooking Time

45 – 60 Minutes

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Ingredients

  • 12 Green Thai Bananas (see recipe note above)
  • 4 Vine Tomatoes
  • 1 Yellow Onion
  • 1 Green Bell Pepper
  • 1 Serrano Pepper
  • 3 cups Vegetable Broth (I use Better Than Bullion No Beef)
  • 10 oz Beyond Meat Beefless Crumbles (or similar)
  • 1/2 cup Packed Fresh Cilantro
  • 6 – 8 Garlic Cloves
  • 2 tablespoons Vegetable Oil
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Cumin Seeds
  • 2 teaspoons Turmeric
  • 2 teaspoons Ground Coriander
  • 1 teaspoon Thyme
  • 1 teaspoon Salt
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Instructions

  • Prepare all produce except for bananas and cilantro. Dice tomatoes, onion, and bell pepper. Mince serrano pepper (leave seeds in for more heat, optional), and garlic.
  • Heat up a stock pot on medium high heat. Add vegetable oil, garlic, and onion. Saute until onion starts to turn translucent.
  • Add bell pepper and serrano. Saute for 3 minutes.
  • Add tomatoes and beefless crumbles. Saute for 8 minutes.
  • While sauteing cut off the ends of your bananas. Remove peels with a paring knife, then cut banana into 3/4 inch chunks.
  • Add banana, salt, cumin seeds, ground coriander, thyme, and turmeric. Toss to coat.
  • Add vegetable broth and bring to a simmer. Cover partly and simmer for 30 minutes, stirring occasionally.
  • After 30 minutes check bananas for doneness. If they are still dry on the inside, cover pot and simmer for an additional 15 minutes.
  • Once bananas are tender remove from heat and mix in lemon juice. Let flavors marry for 10 minutes.
  • Mince cilantro then fold into stew. Garnish with additional cilantro upon serving. Enjoy hot.

In spite of having the wrong type of bananas I’m pretty happy with how this turned out! Next time I see green plantains as the store I’m going to give this a go with those instead.

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