Besides potatoes, we almost always have matoke in our house. Every weekend, my dad collects a package form Maragoli delivering traditional veggies such as kunde, mto and mrenda, fresh peas and beans and almost always, matoke. The matoke are usually wrapped in some banana leaves to preserve their freshness. They are usually a bit dewy by the time they get to Nairobi but beaming with the bountifulness and greenness of the emerald rolling Maragoli hills.
Because we have a constant supply of one ingredient means we have to create different ways of making one thing. One of one of the most mellow matoke recipes is my garlic and cumin matoke. It is so easy and unleashes one hell of a party on your taste buds. #MUSTTRY
COOK TIME: 30 MINUTES SERVES:2
Ingredients:
9 Matoke, peeled and sliced
2 tomatoes, grated
5 garlic cloves, minced
1 red onion, finely diced
1 teaspoon of tomato paste
1/2 a teaspoon of ground cumin
1/2 a teaspoon of white pepper
Salt to taste
Method
In a sufuria, heat up some vegetable oil and add the onion and the minced garlic.Let this simmer until it is fragrant and slightly brown (Key word: slight)
Add the tomatoes, tomato paste and the spices. Add some hot water to this and let this simmer down for about 5-8 minutes.
Add the chopped matoke and mix them in. Add 1/2 a cup of hot water and cover with a lid. Let this cook for about 15-20 minutes. Test with a fork and once the matoke are completely soft and have turned yellow, they are ready.
Serve and garnish.
This savory dish is as welcoming to the eyes as it is to the tongue. The taste of the cumin is the most prominent and it being one of my best spices, this was a feast.
My garlic and cumin matoke would also be absolutely comforting to have during a rainy day in due to its soft, alsmost silky feel.
Whoever said healthy food has to taste boring needs to spend just a week with me and I will change their ming=d for sure! I hope you gove my garlic and cumin matoke a try. :))
Sending good vibes your way
Kaluhi
Download the full recipe here:
Hey there! My name is Kaluhi and I love food! Through my blog, I am happy to share with you my self-taught recipes, steeped in nostalgia and the happiest of memories. I hope each recipe you try out is as addictive as the previous one and is shared on a table full of love and hearty laughs!
I want to go to Maragoli now… I feel sad at times that the furthest i have been is Naivasha… When i will be in Western I will sure holla. Plus, the matoke looks so sweet!
We should go on a foodie adventure to Maragoli! Every fresh ingredient is there, we would have a ball! LOL! As for this recipe, you have to try it coz you will enjoy it :))
I have just discovered your blog n am really enjoying. You are teaching me to make my everyday foods differently n this is exciting n tasty. THANK YOU for sharing
Hey Liz!
Karibu sana to the family! I am thrilled to know that my recipes have added value to your life. It is always a pleasure to share :))
Great recipes as always Kaluhi, my question is what do you do to prevent the matoke from turning black once they are peeled?
Thank you!
About your question, always remove every single bit of the green peel. Do not leave even a single bit. Than after peeling, put your matoke in water up until the time you add them to your sufuria. If you leave them in the air, they oxidize hence the darkening.
I love your recipes Kaluhi. Every time l want to try something new, l first refer to your blog as it is authentically Kenyan 🙂 and easy to follow steps.
It means the world that you hold my work in such high regard Sue! This just shows I am doing this right. Thank you and I hope you enjoy every single recipe you try out :)))))))
Goodness am so excited to find your blog while searching on recipes. Question for the plantains should I use the green plantains or the ripe yellow plantains?
And if it’s the green once do I need to boil them first before frying them?
Thanks,
Hey Sheila!
Welcome to the KK fam <3
For this recipe I used Matoke, not plantain. Yes, they are different though they are in the same family. You MUST use them when they are green. Ripe ones will give you a totally different result.
Then, I never boil mine. I allow them to cook in the stew so that they absorb all the flavors. If you prefer, you can boil yours prior, but personally I feel that deprives them of absorbing the flavors of the stew leaving them quite bland. The pictures show exactly that. Plus, do not fry them, stew them or else you will change the recipe entirely love.
Aa madam you want to tell me matoke and plantains are not the same thing? I have died you learn something everyday. I don’t think I can find matoke here but they do have green plantains, I will definitely try this recipe this weekend. Thanks alot
I also thought they were the same thing.. trust me, I was as shocked as you are. Hope all turns out well with this recipe
Your recipes are amazing!!! Hoping to try the Matoke recipe tonight 🙂
I am so thrilled you enjoyed this ::))) Cheers to many many more
Hi Kaluhi,
Ever since i discovered your blog i have been trying a new recipe every day. My husband loves the culinary journey i take him on every evening thanks to your easy and super tasty recipes. This matoke rocked.
Hey Sandie!
Thank you so so soooooo much for your feedback! And I am even more thrilled that your hubby is enjoying the fruits of your labor. Cheers to many more!
Just found your blog and I like like…..it. Can’t wait to try out the recipes, especially the matoke. Keep up the good work.
You have chosen such a nice one to start with!! Hope you love it <3