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Firm, starchy, and full of slow-release energy, Matoke — also known as East African Plantain or Green Cooking Banana — is a staple food across East Africa, the Caribbean, and South Asian communities in the UK. Unlike sweet bananas, matoke is always cooked before eating, transforming into a soft, creamy, mildly flavoured dish that pairs beautifully with rich stews and curries. Find it in our Everyday Vegetables collection or browse all fresh produce in Fresh Foods.
For the classic East African Matoke Stew, peel and cook whole or halved in a rich tomato, onion, and spice sauce until tender and creamy. Boil and mash for a smooth, comforting side dish similar to mashed potatoes. In Indian cooking, green bananas are used in Kacha Kela Sabzi — sliced and cooked with mustard seeds, turmeric, and coconut. Fry slices in oil for crispy Plantain Chips, or steam and serve with a spiced chutney.
Store at room temperature in a cool, dry place. Do not refrigerate unripe matoke — cold temperatures halt ripening and can damage the fruit. Use within 5–7 days. Once peeled, cook immediately as the flesh oxidises quickly.
Q: How is matoke different from a regular banana?
A: Matoke is a starchy cooking banana that must be cooked before eating. It has a firm, starchy flesh with very little sweetness, unlike dessert bananas which are eaten raw when ripe.
Q: How do I peel matoke?
A: Cut off both ends, score the skin lengthways, and peel away. Wear gloves if desired, as the sap can stain hands. Soak peeled matoke in salted water to prevent browning.
Q: Can I use matoke in Indian recipes?
A: Yes — green cooking bananas are used in South Indian and Gujarati cooking as Kacha Kela (raw banana). They work well in sabzis, koftas, and chips.
