Matoke Masala ya Kisii: Curry de bananes épicé Kisii
(Matoke Masala ya Kisii: Spiced Banana Curry)
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décembre 16, 2025
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Ingrédients
-
8 pieces Bananes plantains vertes à cuire (matoke)
(Firm and unripe; peel with oiled hands to prevent staining.)
-
2 tbsp Jus de citron
(Acidulated water to keep matoke from browning.)
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3 tbsp huile de tournesol (ou ghee)
(Ghee adds richer aroma; oil keeps it vegan.)
-
2 pieces Oignon rouge (finement haché)
(Medium size.)
-
4 cloves Ail (haché)
(Fresh for best flavor.)
-
1.5 tbsp Gingembre frais, râpé
(Bright heat and aroma.)
-
2 pieces Piments oiseaux verts, fendus dans la longueur
(Adjust to heat preference.)
-
1 tsp Graines de cumin
(Toast for nuttiness.)
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3 pods Gousses de cardamome légèrement écrasées
(Green cardamom preferred.)
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1 stick Bâton de cannelle (5 cm)
(Warm sweetness in the masala.)
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1.5 tsp Coriandre moulu
(Freshly ground if possible.)
-
1 tsp Poudre de Curcuma
(Color and earthy notes.)
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400 grams Tomates mûrs, coupés en dés
(Or use canned crushed tomatoes.)
-
1 tbsp Concentré de tomate
(Deepens color and umami.)
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80 grams Arachides torréfiées moulues grossièrement
(Or 4 tbsp smooth peanut butter.)
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500 ml Bouillon de légumes (ou eau)
(Warm stock integrates faster.)
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1.25 tsp sel de mer fin
(Ajustez selon votre goût.)
-
0.5 tsp Poivre noir
(Fraîchement moulu)
-
200 ml Lait de coco
(Creamy finish; omit for a lighter stew.)
-
100 grams Petits pois
(Adds sweetness and color.)
-
15 grams Coriandre fraîche (feuilles de coriandre), hachée
(Include tender stems for flavor.)
-
2 pieces Oignon vert (ciboule), émincé
(Pour la garniture.)
-
4 pieces Tranches de citron vert
(To serve at the table.)
(Firm and unripe; peel with oiled hands to prevent staining.)
(Acidulated water to keep matoke from browning.)
(Ghee adds richer aroma; oil keeps it vegan.)
(Medium size.)
(Fresh for best flavor.)
(Bright heat and aroma.)
(Adjust to heat preference.)
(Toast for nuttiness.)
(Green cardamom preferred.)
(Warm sweetness in the masala.)
(Freshly ground if possible.)
(Color and earthy notes.)
(Or use canned crushed tomatoes.)
(Deepens color and umami.)
(Or 4 tbsp smooth peanut butter.)
(Warm stock integrates faster.)
(Ajustez selon votre goût.)
(Fraîchement moulu)
(Creamy finish; omit for a lighter stew.)
(Adds sweetness and color.)
(Include tender stems for flavor.)
(Pour la garniture.)
(To serve at the table.)
Nutrition
- Portions: 4
- Taille de portion: 1 bol (300g)
- Calories: 560 kcal
- Carbohydrates: 0 g
- Protein: 9 g
- Fat: 24 g
- Fiber: 10 g
- Sugar: 12 g
- Sodium: 680 mg
- Cholesterol: 0 mg
- Calcium: 90 mg
- Iron: 2.8 mg
Instructions
-
1 - Prep the matoke:
Lightly oil your hands and knife to prevent staining. Peel the green bananas by scoring lengthwise and lifting off the skin. Cut into thick rounds or chunks. Immediately submerge in a bowl of water mixed with the lemon juice.
-
2 - Toast whole spices:
In a dry pan over medium heat, toast cumin seeds, cardamom pods, and the cinnamon stick until fragrant, about 1–2 minutes. Remove and set aside.
-
3 - Sauté Onions:
Heat oil (or ghee) in a wide pot over medium heat. Add the chopped onions and cook, stirring, until translucent and golden at the edges.
-
4 - Aromatics and ground spices:
Add minced garlic, grated ginger, and slit chilies. Stir for 30–60 seconds, then sprinkle in turmeric and ground coriander. Return the toasted cumin, cardamom, and cinnamon to the pot.
-
5 - Tomato base:
Add diced tomatoes and tomato paste. Cook down, stirring occasionally, until the mixture thickens, deepens in color, and oil begins to separate at the sides.
-
6 - Peanut enrichment:
Stir in the roasted ground peanuts. Let them toast gently in the tomato masala for about a minute to become fragrant and form a thick paste.
-
7 - Add matoke:
Drain the banana pieces and add them to the pot. Toss to coat thoroughly in the peanut-tomato masala.
-
8 - Simmer to tenderness:
Pour in warm stock or water. Bring to a simmer, cover, and cook on low until the matoke is tender but not falling apart. Stir occasionally to prevent sticking.
-
9 - Creamy finish and peas:
If using, stir in coconut milk and green peas. Simmer uncovered until the sauce is glossy and clings to the bananas. Adjust thickness with a splash of water if needed.
-
10 - Season and thicken:
Season with salt and black pepper. Lightly mash a few banana pieces against the pot to naturally thicken the stew.
-
11 - Rest and Garnish:
Turn off the heat and rest for 2–3 minutes. Fold in chopped cilantro and scatter sliced spring onions on top.
-
12 - Serve:
Serve hot with chapati, steamed rice, or ugali. Offer lime wedges at the table for a bright finish.
Lightly oil your hands and knife to prevent staining. Peel the green bananas by scoring lengthwise and lifting off the skin. Cut into thick rounds or chunks. Immediately submerge in a bowl of water mixed with the lemon juice.
In a dry pan over medium heat, toast cumin seeds, cardamom pods, and the cinnamon stick until fragrant, about 1–2 minutes. Remove and set aside.
Heat oil (or ghee) in a wide pot over medium heat. Add the chopped onions and cook, stirring, until translucent and golden at the edges.
Add minced garlic, grated ginger, and slit chilies. Stir for 30–60 seconds, then sprinkle in turmeric and ground coriander. Return the toasted cumin, cardamom, and cinnamon to the pot.
Add diced tomatoes and tomato paste. Cook down, stirring occasionally, until the mixture thickens, deepens in color, and oil begins to separate at the sides.
Stir in the roasted ground peanuts. Let them toast gently in the tomato masala for about a minute to become fragrant and form a thick paste.
Drain the banana pieces and add them to the pot. Toss to coat thoroughly in the peanut-tomato masala.
Pour in warm stock or water. Bring to a simmer, cover, and cook on low until the matoke is tender but not falling apart. Stir occasionally to prevent sticking.
If using, stir in coconut milk and green peas. Simmer uncovered until the sauce is glossy and clings to the bananas. Adjust thickness with a splash of water if needed.
Season with salt and black pepper. Lightly mash a few banana pieces against the pot to naturally thicken the stew.
Turn off the heat and rest for 2–3 minutes. Fold in chopped cilantro and scatter sliced spring onions on top.
Serve hot with chapati, steamed rice, or ugali. Offer lime wedges at the table for a bright finish.
En savoir plus sur: Matoke Masala ya Kisii: Curry de bananes épicé Kisii
About the Dish
Matoke Masala ya Kisii is a hearty, comforting curry built around green cooking bananas—a hallmark staple of the Kisii highlands in western Kenya. The Kisii (Gusii) are renowned for their verdant hills, rich volcanic soils, and an enduring love for bananas in many forms. In this recipe, the starchy green bananas become the star of a deeply spiced masala that reflects the cultural crossroads of East Africa: indigenous produce meets spice routes and Indian Ocean influences.
Where Ugandan-style matoke often leans toward stewing with onions and groundnuts, this Kisii-inspired version leans into a layered masala. It begins with a base of caramelized onions, ginger, and garlic, moves through a tomato reduction, then blooms with whole and ground spices. A generous spoonful of roasted ground peanuts ties the sauce together, lending body and a subtle sweetness that pairs brilliantly with the banana’s mild starchiness. A swirl of coconut milk is optional, but it creates a lush, restaurant-worthy finish.
Flavor Profile and Technique
- Whole spices: Toasted cumin, cardamom, and cinnamon release aromatic oils and create depth. Toasting is quick, but the payoff is huge.
- Ground spices: Turmeric and coriander supply earthiness and warmth without overwhelming the banana’s gentle flavor.
- Peanut enrichment: Ground peanuts (or smooth peanut butter) thicken the sauce naturally, avoiding floury thickeners. They also introduce nutty complexity that feels familiar in western Kenyan stews.
- Gentle simmer: Green bananas need patient, moist heat to turn creamy-tender. Avoid boiling hard; a gentle simmer preserves shape and yields a silken sauce.
Tips and Notes
- Peeling matoke: Oil your hands and knife to prevent sap from staining. Acidulated water (lemon water) keeps pieces pale and fresh.
- Texture control: Mash a few pieces at the end to thicken the sauce naturally; keep the rest in chunks for satisfying bites.
- Heat adjustment: Bird’s eye chilies bring lively heat but can be omitted for a milder family meal. Black pepper provides a rounder warmth in place of chilies.
- Nut alternatives: For peanut allergies, substitute roasted cashews or sunflower seed butter. The goal is richness and a gentle nutty backbone.
- Coconut or not: Coconut milk adds velvet, but many Kisii kitchens favor a leaner stew. Choose based on mood and menu.
Serving and Pairings
- Starches: Serve with chapati, steamed rice, or ugali to soak up the sauce.
- Greens: A side of sukuma wiki (braised collards) or amaranth greens adds color and balance.
- Condiments: Lime wedges brighten the dish; a spoon of chili relish (pili pili) turns up the heat for spice lovers.
- Drinks: Strong Kenyan chai pairs wonderfully; a crisp lager is also excellent with the masala’s warmth.
Cultural Threads and History
This dish nods to the Kisii love of bananas while acknowledging East Africa’s spice tapestry. The Indian diaspora’s culinary imprint—especially the masala technique—melded with local ingredients like matoke, groundnuts, and leafy greens. Over time, kitchens across western and central Kenya adapted the approach, tailoring heat levels and enrichments to local preferences. Matoke Masala ya Kisii is a delicious example of that living culinary dialogue: it’s everyday food with stories of trade, migration, and shared tables simmered into every pot.
Make-Ahead, Storage, and Scaling
- Make-ahead: The flavors deepen by day two. Cool completely, refrigerate up to 3–4 days, or freeze up to 2 months.
- Reheat: Warm gently with a splash of water to loosen; avoid boiling hard to keep the matoke from breaking down.
- Scaling: This recipe doubles well, but use a wider pot to prevent crowding—steam softens matoke unevenly if piled high.
Variations
- Leafy boost: Stir in chopped spinach or kale at the end for extra greens.
- Protein twist: Add chickpeas or kidney beans along with the stock for more protein while keeping it plant-based.
- Spice swap: A pinch of ground cloves or a bay leaf introduces a different aromatic layer; keep it subtle to let the bananas shine.
Why You’ll Love It
Matoke Masala ya Kisii is comforting yet vibrant: creamy but not heavy, spiced yet balanced. It shows how a humble staple can be elevated through careful layering of flavor and texture. The result is a one-pot meal that feels both deeply Kenyan and universally appealing—perfect for weeknights, yet special enough for a dinner party when presented with warm chapati and a mound of greens. Enjoy the harmony of starchy, nutty, and aromatic notes in every spoonful.
