A heart warming and filling dish. One that looks messy but tastes great. My mother came back from her holiday in Kenya and brought me Kenyan Matoke/Plantain. As a foodie and a strong advocate for Kenyan food, I was in heaven. It has been years since I last had this dish and I cooked and ate it (between photographing and styling) with so much joy! Even our little Henry loved it!
If you follow my page on Instagram or Facebook you are probably aware that our little Henry just celebrated his first Birthday. It has been an amazing one-year journey, one that I won’t trade for anything in the entire world! Although there were ups and down especially in the beginning and nights when i wished he was asleep when he was awake, or laugh when he was crying, I still would do it all over again if I had a choice. They say life changes when you become a mother, and they were certainly right! Henry not only transformed us but also those around us took other positions in life, a sister became an aunty, a mother a grandmother a grandmother a great-grandmother and so on….
Back to this classic of a dish, as a child, I always enjoyed this it with a piece of bread on the side and even up to date, I do so.
This recipe would be best in cold rainy days as it very filling and contain quiet a number of starch but this is just a personal reference, you do you.
Sometimes Matoke might be a little dry even when completely cooked that is why I added bone marrows to this recipe, it gives the complete dish that buttery, silky, nutty bliss taste. Try a spoon of Matoke with bone marrow to make your own experience. If the Matoke happen to be very green and hard on the outside, I would recommend leaving them for 2-3 days at room temperature to ripen and soften a little before cooking them so as to have that sweet taste of Matoke.
250g beef, cut into bite sizes
3-4 bone marrow
3 medium potatoes, peeled, washed and cut in quarters
2 medium carrots, washed, peeled and cut in into sticks
2 spring onions, chopped
3 medium tomatoes, diced
4 garlic cloves, minced
1 teaspoon tomato paste
1 teaspoon salt
4 tablespoons vegetable oil
1 glass of water
a bunch of fresh coriander for garnishing
a piece of bread to go with (optional)
Start by filling a big pot with water enough to cover the plantains and bringing it to a boil. Place the plantains in the boiling water and boil for 10 minutes. Remove from heat and set aside to cool off. Once cooled, peel of the skin and set aside
In a saucepan place beef, bone marrow, garlic and the glass of water and boil on medium heat for 20 minutes
Separate meat from broth and set aside (you’ll need the broth later)
In the same saucepan, heat up oil on medium heat, add onions and fry till soft and translucence. Add beef and fry till it starts to brown. Add tomatoes and tomato paste and cook until the fresh tomatoes have softened.
Add carrots and potatoes and stir the mixture well. Let it simmer on low heat for about 5 minutes stirring in between to avoid it from burning
Add the broth you had set aside earlier and stir in salt to taste. Let it boil for a minute or two. Place Matoke / Plantain (you can leave them whole or cut them in half or as you desire) in the boiling broth, lower the heat to low and simmer the mixture for about 30-45 minutes or until Matoke / Plantain are done. Gently stir in between to avoid it from sticking at the bottom of the pan but also be careful not to break the Matoke / Plantain
Garnish with fresh coriander and serve hot with a piece of bread on the side.