Matoke with Peanut Curry

Preparation info

  • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • 10 small green African plantains
  • Butter
  • ½ lb unhulled groundnuts zapped in a food processor, with a little oil and water, sugar and salt to taste. The nuts should be broken not pulverized. A jar of coarse peanut butter of good quality can be used instead.
  • 2 tbsp vegetable oil
  • ½ tsp chilli powder or more to taste. I love this really hot to pep up the starchy bananas.
  • 1 tsp mixture of dhania and jeera powder, a spice mixture frequently used in Asian cooking
  • Greaseproof paper or, better still, banana leaves
  • 1 small onion
  • ½ tsp crushed garlic
  • 3 fresh tomatoes


  • Butter a large piece of greaseproof paper or some banana leaves to wrap round the plantains (unpeeled). Don’t pack them in too tight.
  • Place parcel/parcels on a baking tray.
  • Bake in the oven at a medium temperature (325°F, 170°C, gas mark 3) for twenty-five minutes.
  • Open carefully and check; the plantains should be cooked but not mushy.
  • Meanwhile chop the onion and fry slowly in the oil in a pan.
  • Add the garlic and tomatoes, and fry on for a couple of minutes.
  • Add the spices and stir until the tomatoes break down and merge into the mixture.
  • Then add the peanut butter or groundnut paste and a little hot water, and let it simmer.
  • Serve a couple of plantains with the sauce poured over – quite a lot so each mouthful is more sauce than plantain.