Katogo (Breakfast Plantain and Beef Stew)
The Quirky Foodster Team
Ingredients
- Green bananas (matoke), peeled — 6
- Beef, cubed — 400 g (14 oz)
- Large Onion, chopped — 1
- Medium Tomatoes, chopped — 2
- Garlic cloves, crushed — 3
- Vegetable oil — 3 tbsp
- Beef stock or water — 500 ml (2 cups)
- Curry powder — 1 tsp
- Fine salt and black pepper — to taste
- Fresh coriander, chopped, to garnish
Method
- Heat the oil in a large saucepan and brown the beef cubes over medium-high heat for 6-8 minutes.
- Add the onion and garlic and cook for a further 5 minutes until softened.
- Stir in the tomatoes and curry powder and cook for 3-4 minutes until the tomatoes break down.
- Pour in the stock, bring to a simmer, cover, and cook for 25 minutes until the beef is tender.
- Cut the green bananas into thick chunks and add to the pot, nestling them into the liquid.
- Cover and simmer for a further 15-20 minutes, until the bananas are tender and have absorbed the sauce.
- Season with salt and pepper, mash a few banana chunks lightly into the sauce to thicken, and garnish with coriander before serving.
Introduction: Katogo, meaning 'mixture', is a hearty one-pot breakfast of green bananas or cassava simmered together with beef, offal or beans.
Cultural Background: Katogo, meaning 'mixture', is a hearty one-pot breakfast of green bananas or cassava simmered together with beef, offal or beans. It is a common start to the day in Central Uganda, filling enough to carry workers and students through a long morning.
Tips: Choose firm, unripe green bananas, as ripe ones will turn too sweet and soft for this savoury dish. Mashing a few pieces of banana into the sauce naturally thickens the katogo.
Variations: Use beef offal such as liver or tripe in place of beef cubes for a more traditional version. Replace the beef with red kidney beans and vegetable stock for a vegetarian katogo. See variation above using beans and vegetable stock in place of beef. Fully vegan when made with beans and vegetable stock as described in the variation.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over medium-low heat with a splash of water for 8-10 minutes, stirring occasionally.
FAQs:
Q: What are matoke bananas?
A: They are a variety of firm, starchy green banana used as a savoury staple across East Africa, quite different from sweet dessert bananas.
Q: Can katogo be made vegetarian?
A: Yes, replace the beef with cooked beans or groundnut sauce and use vegetable stock in place of beef stock.
- Green bananas (matoke), peeled — 6
- Beef, cubed — 400 g (14 oz)
- Large Onion, chopped — 1
- Medium Tomatoes, chopped — 2
- Garlic cloves, crushed — 3
- Vegetable oil — 3 tbsp
- Beef stock or water — 500 ml (2 cups)
- Curry powder — 1 tsp
- Fine salt and black pepper — to taste
- Fresh coriander, chopped, to garnish
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