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Fresh Matoke, also known as Green Cooking Banana and East African Plantain, has firm, starchy flesh with very little sweetness. It is cooked before eating and becomes soft and creamy, making it well suited to East African stews, mash, Indian sabzi and savoury chips. Find it in our Everyday Vegetables collection or browse all fresh produce in Fresh Foods.
Peel and cook matoke in a tomato, onion and spice sauce for East African Matoke Stew. Boil and mash it as a savoury side, slice it for Kacha Kela Sabzi with mustard seeds and turmeric, or fry thin slices for crisp chips.
How is matoke different from a dessert banana?
Matoke is firmer, starchier and much less sweet. It is intended for cooking rather than eating raw.
How do I peel matoke?
Cut off both ends, score the skin lengthways and peel it away. The sap can stain, so protect hands and work surfaces if needed.
Can matoke be used in Indian recipes?
Yes. Green cooking banana works well in kacha kela sabzi, kofta and savoury chips.
