Ugandan Matoke Stew with Beef or Beans

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 1 hour 20 minutes (about 45 minutes with beans)
• Total Time: 1 hour 45 minutes (about 1 hour 10 minutes with beans)

Quick Ingredients

• 6 large green plantains (about 3 lb / 1.4 kg)
• 1 lemon (for acidulated water)
• 1 lb (450 g) beef chuck, 1-inch cubes or 3 cups (480 g) cooked beans
• 3 tbsp neutral oil
• 2 medium onions, diced
• 5 garlic cloves, minced; 1 tbsp minced ginger
• 1 green chili (serrano or similar), minced
• 2 tbsp tomato paste; 1 can (14.5 oz/410 g) diced tomatoes
• 2 cups (480 ml) beef or vegetable stock
• 3 tbsp unsweetened peanut butter (groundnut paste)
• 1 1/2 tsp mild curry powder; 1 tsp cumin; 1/2 tsp turmeric; 1/2 tsp smoked paprika; 1 bay leaf
• Kosher salt and black pepper
• 1/2 cup chopped cilantro; 1 tbsp lemon or lime juice
• 6 chapati, warmed

Do This

• 1. Peel and chunk plantains; hold in lemon-salt water to prevent browning.
• 2. Steam over boiling water for 20–25 minutes until just tender; keep warm.
• 3. Brown seasoned beef in oil (skip if using beans); set aside.
• 4. Sauté onions, then add garlic, ginger, chili; bloom spices; cook tomato paste until darkened.
• 5. Add tomatoes, stock, and peanut butter; return beef or add beans; simmer gently at 185–195°F (85–90°C) until tender (45–60 minutes beef; 12–15 minutes beans).
• 6. Fold in steamed plantains; simmer 8–10 minutes to thicken and marry flavors.
• 7. Finish with cilantro and citrus; serve hot with warm chapati wedges.

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Why You’ll Love This Recipe

• Comforting East African flavors: savory tomato-onion base with a gentle, nutty richness from groundnuts (peanut).
• Flexible protein: choose slow-simmered beef or a quick, hearty bean version.
• True to tradition: green plantains are steamed first for a tender, non-gummy texture.
• Weeknight-friendly with make-ahead options and simple pantry spices.

Grocery List

• Produce: Green plantains, onions, garlic, ginger, green chili, cilantro, lemon/lime, tomatoes (if using fresh), optional banana leaves for steaming
• Dairy: None (optional: ghee or butter for richness)
• Pantry: Beef chuck or canned/cooked beans, tomato paste, canned diced tomatoes, peanut butter (unsweetened), curry powder, cumin, turmeric, smoked paprika, bay leaf, neutral oil, kosher salt, black pepper, stock (beef or vegetable), chapati

Full Ingredients

Matoke (Plantain)

• 6 large green plantains (about 3 lb / 1.4 kg), peeled and cut into 1 1/2-inch chunks
• 1 lemon, halved (for acidulated water)
• 1 tsp kosher salt (for soaking water)
• 2 cups (480 ml) water for steaming, plus more to soak
• Optional: 1 banana leaf or parchment to line steamer

Stew Base

• 3 tbsp neutral oil (sunflower, canola, or peanut)
• 2 medium yellow onions (about 14 oz/400 g), finely diced
• 5 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 green chili (serrano or similar), seeded and minced (adjust to taste)
• 2 tbsp tomato paste
• 1 can (14.5 oz/410 g) diced tomatoes, or 2 cups (400 g) ripe tomatoes, chopped
• 2 cups (480 ml) beef or vegetable stock
• 3 tbsp unsweetened peanut butter (groundnut paste), smooth
• 1 1/2 tsp mild curry powder
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp smoked paprika (optional but lovely)
• 1 bay leaf
• 1 1/4 to 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Protein (Choose One)

• Beef option: 1 lb (450 g) beef chuck, cut into 1-inch cubes, patted dry
• Bean option: 3 cups (480 g) cooked beans such as kidney, pinto, or black-eyed peas (about two 15-oz cans, drained and rinsed)

To Finish & Serve

• 1 tbsp fresh lemon or lime juice
• 1/2 cup (15 g) chopped cilantro
• 2 tbsp roasted peanuts, crushed (optional garnish)
• 6 chapati, warmed and cut into wedges

Step-by-Step Instructions

Step 1: Prep the plantains (matoke)

Fill a large bowl with cold water, squeeze in the lemon, and add 1 teaspoon salt. Working one at a time, cut off the ends of each green plantain, slit the peel lengthwise along a ridge, and pry it off (peeling under a thin stream of water helps tame the sticky sap). Cut into 1 1/2-inch chunks and drop immediately into the lemon-salt water to prevent browning.

Step 2: Steam until just tender

Set up a steamer: add 2 cups (480 ml) water to a pot and bring to a boil. Line a steamer basket with a banana leaf or parchment if you have it. Drain the plantains, arrange them in the basket, cover, and steam over medium heat for 20–25 minutes until a knife slides in with light resistance. Keep warm off heat; do not overcook or they can become mushy.

Step 3: Brown the beef (skip for bean version)

Season the beef cubes with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a heavy 5–6 quart pot over medium-high until shimmering. Brown the beef in two batches, 6–8 minutes total, turning to color all sides. Transfer to a plate. If using beans, skip this step and proceed to aromatics.

Step 4: Build a flavorful base

Add the remaining 2 tablespoons oil to the same pot. Reduce heat to medium and cook the onions with a pinch of salt, stirring, until golden at the edges, 6–8 minutes. Stir in garlic, ginger, and chili; cook 1 minute until fragrant. Sprinkle in curry powder, cumin, turmeric, and smoked paprika; stir 30 seconds to bloom the spices. Add tomato paste and cook 1–2 minutes until it darkens to a brick-red color.

Step 5: Add tomatoes, peanut, and simmer protein

Stir in diced tomatoes and their juices, scraping up any browned bits. Pour in the stock and add the bay leaf. Whisk in the peanut butter until smooth. Return the beef and any juices to the pot (or add the rinsed beans). Bring to a gentle simmer and maintain about 185–195°F (85–90°C). Cover and cook until tender: 45–60 minutes for beef; 12–15 minutes for beans. Stir occasionally and adjust heat to keep a low simmer.

Step 6: Fold in the steamed plantains

Remove the lid and gently add the steamed plantain pieces. Fold with a wide spoon to avoid breaking them. Simmer uncovered 8–10 minutes to thicken slightly and let the plantains absorb flavor. If the stew looks too thick, add a splash of hot water or stock; if too thin, simmer a bit longer.

Step 7: Finish and serve with chapati

Discard the bay leaf. Stir in 1 tablespoon lemon or lime juice and the chopped cilantro. Taste and season with additional salt and pepper as needed. Spoon into warm bowls, garnish with crushed roasted peanuts if you like, and serve immediately with hot chapati wedges for scooping.

Pro Tips

• Choose very green, firm plantains; any yellowing means more sugar and a softer, less traditional texture.
• Peeling trick: oil your knife lightly and peel under running water to reduce sticky sap.
• For beef, brown in batches and do not crowd the pot; deep browning adds body to the sauce.
• To avoid peanut clumps, whisk the peanut butter with a ladle of hot stock first, then stir it into the pot.
• Handle plantains gently after steaming; over-stirring can break them and thicken the stew too much.

Variations

• Bean Lover’s Vegan: Use beans and vegetable stock; add a handful of spinach in the last 2 minutes for color.
• Smoky Market Style: Char the onions and tomatoes under a broiler or over a grill before adding for a subtle smoky note.
• Extra Groundnut Rich: Increase peanut butter to 1/3 cup and finish with a drizzle of chili oil for heat.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stove over low heat, adding a splash of water or stock to loosen. For best texture if freezing, cook and freeze the stew base (with beef or beans) for up to 2 months, then steam fresh plantains and fold them in when reheating. Chapati can be made ahead and frozen; warm in a dry skillet until pliable.

Nutrition (per serving)

Approximate values: Beef version ~600 kcal; 32 g protein; 22 g fat; 73 g carbs; 6 g fiber; 980 mg sodium. Bean version ~500 kcal; 18 g protein; 17 g fat; 85 g carbs; 12 g fiber; 900 mg sodium. Values will vary with exact ingredients and salt level.