Ah Katogo! I cannot believe it took me this long to talk about it! Actually I have talked about katogo before here and here. It’s just that I have never talked about matooke (green banana) katogo and I know you are wondering why. Well, as much as it is a popular breakfast dish, it is always a treat in our household because a) I am yet to perfect that soft tooke wrapped in banana leaves and b) peeling these green bananas is an art in and of itself. So often times I find myself steering clear of matooke altogether. But once in a while the craving hits and point b) is ignored. Now this is the simplest way Katogo can be made. Peeling matooke and throwing them in a pan, adding diced tomatoes and onions and anything else that you think will help enhance the meal and letting it boil till the bananas are soft and tender. Easy! Once you learn how to make this classic katogo, you can then customize it to your liking.
What you will need:
15-20 Green bananas
10 Medium sized tomatoes
1 Large onion
2 Scallion stalks
1 Tsp. Oil + Additional 1/2 Tsp. Oil
Salt and pepper
- Applying oil to your hands before peeling the bananas prevents the sap from staining and sticking to your hands.
- The amount of water you add to the katogo will determine the consistency of your katogo. More water will make it soupy and vice versa.
- Sometimes a lot of tomatoes can make the food a little bit tart. If so, add a little bit of sugar to cut through the tartness.
- Apply the 1/2 teaspoon of oil on your hands and the knife you will be using. Peel the green bananas. Place the peeled bananas in water to avoid excessive oxidation.
- Dice the tomatoes and onions and set a side. Place a clean pan on fire and add the 1 teaspoon of oil. Add the onions and let them cook till translucent. Next add the tomatoes. Let the tomatoes cook till tender and paste-like.
- Add the bananas and enough water to almost submerge the bananas. Let the katogo boil till the bananas are almost tender. Add salt and pepper to taste.
- Once they start becoming tender, reduce the fire and let the katogo simmer. Remove from fire and let cool. Serve with ghee, a side of greens and tea.
Have you tried katogo before? What variation are your favorite?
Last week I took a quick trip to the west and was amazed by the endless banana farms we passed. Rolling fields of matooke in Bushenyi!! On the way back we brought with us a full bunch because they are cheaper in price and not to mention you can get the best matooke there. This recipe idea was conceived while I was knee-deep (not literally) in peeling matooke to prepare katogo. I did make the katogo but these chips went faster than the katogo.
Trust me this is restaurant level amazing! I cannot believe I never tried this before. I am going to attempt describing the flavours that are at play here. A base of crispy fried savory green banana chips topped with sweet mushy avocado, drizzled with slightly tangy ketchup, sprinkled with crunchy fresh purple onions and finally sprinkled with a generous amount of nutty roasted simsim seeds. There you have an epic meal/ snack easily.
What you will need:
4 Large green bananas, peeled and washed
1 C. Breadcrumbs
2 Tbsp. Salt
1 Tsp black pepper, ground
1 Tsp. Water
Oil for frying
1 Small avocado
2 Small purple onions
- Use firm green bananas that are not on the verge of ripening
- The bananas release a sticky fluid when rested at room temperature.
- Fry the chips on medium heat to avoid burning before they are fully cooked
- Fry the chips in small batches to keep them from getting soggy.
- Use a very ripe avocado
- Drain the peeled washed bananas. Using a sharp knife, thinly slice the bananas into chips. Set aside for 10 minutes.
- In a large bowl, add the banana chips and the one teaspoon of water. Mix the chips till the water coats them all.
- In a small bowl, add the bread crumbs, salt and pepper and mix well. Using a fork, coat each banana chip with bread crumbs and set aside.
- Heat the oil on medium heat. Add the chips. Fry till golden brown and crispy.
On a plate with a clean paper or paper towel, place the chips, scoop ripe avocado on top, add sliced onion rings, drizzle with ketchup and finally sprinkle with roasted simsim. Serve warm
Let me know when you try these chips
This New Year came with transitions and surprises but that is a story for another post! One of the greatest things was bringing home with us over 5 kilos of beautiful black beans from my grandmother! We have cooked the beans in every way possible. First it was katogo until we ran out of bananas. We then proceeded to black bean stew which we had mostly with chapati because #kikomando. Soon we grew tired of them and then black bean patties took over (find a similar recipe here) which were amazing. I realized these beans are so rich in protein it is probably not recommended to eat them every single day.
On the other hand, school is resuming and we had to make snacks (think hard corns) for our cousin because
#bigsisterduties,well, school is resuming. We had to boil dried maize and then sun-dry it so we can fry it as hard corns. This githeri idea came about during those times of boiling hard corn and thinking of what to cook next with the black beans. This is not a new recipe because I know and have friends who eat githeri. It is just AKIU’s twist on the dish. It is an alternative way of eating beans and posho and I would like to think that in some way it is katogo of some sort. One thing though, it is packed with flavor.
What you will need:
Black beans, boiled and drained about 2 cups
Maize kernels, boiled and drained about 2 cups
2 Large tomatoes, chopped
1 Large onion, diced
1 Large green pepper, chopped
1 garlic clove, crushed and chopped
1 C. Water
Royco chicken flavour
- Any type of dried beans work for this recipe
- Unlike the traditional githeri, I decided to mix the maize and beans while frying.
- Make sure the maize in well pre-boiled and is very soft.
- You can season your githeri anyway you want
- On high heat, place clean pan and add oil. Add the garlic and onions and stir till an aroma is released.
- Add the tomatoes and cover pan. Wait for the tomatoes to become soft and tender.
- Add the boiled maize and the beans. Stir till distributed evenly.
- Add the remaining ingredients except the water. Stir occasionally till they dry out. Add the water and stir.
- Let the githeri simmer on low fire till all the water is gone.
- Remove from fire and serve.
This dish is great alongside this avocado salsa.
Let us know. Have you ever made githeri or eaten it?