Matoke na Binyebwa

Ingredients

• 12 green matooke bananas, about 1.2 kg peeled
• Banana leaves to line the pot, or a large sheet of foil
• 1 cup (250 g) smooth unsweetened peanut butter, or 200 g raw groundnut flour
• 600 ml water
• 1 onion, finely chopped
• 3 ripe tomatoes, chopped
• 3 garlic cloves, crushed
• 1 tsp salt, plus more for the water
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 100 g smoked mackerel, flaked, optional
• 3 tbsp chopped coriander

Before you cook

• Rub oil over your hands and knife, then top, tail and peel the matooke, dropping the peeled bananas into salted water.
• Hold the banana leaves briefly over a flame until they turn glossy and pliable, or pour boiling water over them.
• Whisk the peanut butter with 200 ml of the water in a bowl until it is a smooth, loose paste with no lumps.
• Chop the onion, tomatoes and garlic.

Steps

1. Line a heavy pot with the banana leaves, letting them overhang the rim generously.
2. Drain the matooke and pack it into the lined pot in a tight single mound.
3. Fold the overhanging leaves over the top to make a sealed parcel and tuck them down the sides.
4. Pour 250 ml of water down the inside edge of the pot, below the leaves.
5. Cover the pot with a tight lid and set it over medium-low heat.
6. Steam for 45 minutes, until the bananas have turned from white to pale gold and crush easily under a spoon.
7. Heat the oil in a saucepan over medium heat and fry the onion for 6 minutes until soft.
8. Add the garlic and cook for 1 minute.
9. Stir in the tomatoes and cook for 7 minutes, until they break down into a thick sauce.
10. Pour in the peanut paste and the remaining 400 ml of water and stir until smooth.
11. Bring the sauce to a bare simmer and cook for 15 minutes, stirring often, until it thickens and a rim of groundnut oil rises at the edge.
12. Stir in the flaked smoked mackerel, if using, and season with the salt and pepper.
13. Open the banana leaf parcel and mash the matooke roughly with a wooden spoon inside the pot.
14. Spoon the matooke onto plates, ladle the groundnut sauce over, and scatter with coriander.