Ibitoke

Matoke, (locally known as matooke,amatooke, ebitookye in south western Uganda, and ibitoke in Rwanda) is the fruit of a variety of starchy banana, commonly referred to as cooking/green bananas. The fruit is harvested green, carefully peeled and then cooked and often mashed or pounded into a meal. In Uganda and Rwanda, the fruit is steam-cooked, and the mashed meal is considered a national dish in both countries. The Buganda tribe of Uganda do however pride themselves in making the best matoke dishes.

The medium-sized green fruits, which are of a specific group of banana, the East African Highland bananas (AAA-EAH), are known in the Bantu languages of the African Great Lakes region as matoke.

Bananas/plantains were a common staple crop around the Lake Victoria area of Uganda, and in the West and Kilimanjaro regions of Tanzania.

Matoke are peeled using a knife, wrapped in the plant's leaves (or plastic bags), and set in a cooking pot (Swahili: sufuria) atop the banana stalks. The pot is then placed on a charcoal or wood fire and the matoke is steamed for a couple of hours, water is poured into the bottom of the cooking pot multiple times. The stalks in the bottom of the pot serve to keep the leaf-wrapped fruits above the level of the hot water. While uncooked, the matoke is white and fairly hard; cooking turns it soft and yellow. The matoke is then mashed while still wrapped in the leaves or bags and often served on a fresh banana leaf. It is typically eaten with a sauce made of vegetables, ground peanut, or some type of meat (goat or beef).

Matoke are also used to make a popular breakfast dish called Katogo in Uganda. Katogo is commonly cooked as a combination of the peeled bananas and peanuts or beef, though offal or goats meat are also common.

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