Matoke and Bijanjaalo / Green Bananas/ Plantains and Beans

This month Jhiva for Ingredients is bananas. Hosted by Mandira and Ashwin of Ahaar



Having been born in Uganda, East Africa, matoke (green bananas) was stuff I was brought up on. Matoke can be cooked in several ways:
1. Mashed with Lamb or Chicken; Oluwombo
2. Stewed in a Spicy Peanut Sauce
3. Boiled with tomatoes; usually given to invalids as it is so easy to digest
4. with kidney beans

Yesterday we had matoke with anasazi beans. You can read a bit more about this bean at Ellen's Kitchen





4 - 5 matoke (green bananas from Uganda)
1 1 cup anasazi beans; soaked overnight and pressure cooked
1 200g can peeled tomatoes; liquidised
2 cloves garlic - minced
1 inch ginger - grated
2 chillis - minced
1 table spn vegetable oil
1 tspn mustard seeds
1/2 tspn tumeric
2 teaspoons coriander/cumin mix
salt to taste

Method
1. Peel the green bananas, slice that into 1 inch chunks and place in cold water, (otherwise they discolour).
2. Heat oil in a pan, add the mustard seeds, as soon as they start to splutter, add the tomatoes, garlic, ginger and the minced chillis, stir and fry for a few minutes.
3. Add the cumin, coriander and tumeric, fry for a few minutes. Add the bananas and the beans with boiling water (2 cups) and mix so that the vegetables are coated with the mixture.
4. Add osalt and cook for 20 minutes

Nice by it self with chevro or you can serve with chapatis or rice