Katago
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While green bananas don’t sound too appetizing, they are intentionally picked when green in the Highland areas of Uganda. They are then cooked and mashed to create the Ugandan National dish Matooke. This staple food is often eaten with a sauce and meat. It is also used to make a popular Breakfast dish called Katago.
Ingredients
8-10 peeled green bananas (Matooke) or plantains
1 onion, chopped
1 cup freshly cooked or canned beans
Green bell pepper, chopped
3 tomatoes, chopped (or canned whole tomatoes, drained)
1 tsp black pepper
Salt
1 tsp cumin
1 tsp curry powder
Cooking oil
Lemon juice (optional)
1 lb ground beef or 1 lb beef stew meat, cut in bite-sized pieces (optional)
Notes
Applying oil to your hands before peeling the bananas prevents the sap from staining and sticking to your hands.
The amount of water you add to the katago will determine the consistency of your katago. More water will make it soupy and vice versa.
Sometimes a lot of tomatoes can make the food a little bit tart. If so, add a little bit of sugar to cut through the tartness.
Directions
Peel, chop, and clean your green bananas and set them and lightly cover in lemon juice to help prevent oxidation if you wish.
Sauté onions and green pepper in a cooking pot until they attain a brownish color. If using beef, add and fry until meat is nearly done. Add salt and tomatoes and let cook until it is paste-like. Keep stirring to prevent it burning. Add your green bananas and enough water to submerge the bananas and continue stirring for another one minute. Let it simmer until the bananas are almost tender.
Add your cumin, curry powder, and stir to make sure it’s adequately incorporated. Simmer for two minutes, then taste if the spices are consistent.
Drain your beans in a basin and rinse with clean water. Add your beans in your pot and simmer for 10 minutes.
Garnish with coriander and enjoy with black tea, coffee, rice, or flatbread and some ghee.