matoke , auch: matooke
matooka

Thomas Matoke's father has been absent for most of the last 30 years.

Matoke got ill when he was a toddler and lost much of his high-level functioning.

While uncooked, the matoke is white and fairly hard.

Matoke is a dish made from baked or steamed plantains.

In this recipe, the matoke are not mashed.

The matoke is then mashed while still wrapped in the leaves or bags and often served on a fresh banana leaf.

Moraa says that Matoke's condition pushed him out.

Matoke are also used to make a popular breakfast dish called Katogo in Uganda.

But Matoke is not alone.

The sauce is then poured over the peeled matoke and left to simmer until the matooke is ready.

Rice, yams, potatoes and matoke (steamed or mashed bananas) are also eaten.

It was the local staple of Matoke, which is boiled and mashed cooking banana, plus some stringy, unidentified meat.

Besides the matoke, they destroyed coffee, sorghum, millet, tomatoes - and now the villagers are trying to get park officials to compensate them for the loss.

They are a staple food crop in Uganda and other Great Lakes countries, and are used to make matoke.

It's Thomas Matoke's home.

My mountain of matoke was enlivened by the leg of a geriatric hen who had died of malnutrition."

Nearby, we found a place and ate a large helping of matoke (thick banana mush, but not sweet) with peanut-sauce (yum) and meat.

At one point, the Millennium Villages Project persuades the farmers in Ruhiira to grow maize instead of their traditional crop, called matoke.

A variation of chevdo without root vegetables (where the potato crisps are replaced by matoke (plantain) is defined as Jain chevdo.

This pathology has also been seen in certain West-African tribes who eat foods (Matoke -a green banana) containing excess amounts of serotonin.

Some of the most commonly eaten food in Uganda, such as matoke (made from plantains) and posho (made from maize flour), are poor in vitamins.

In Bukoba, Tanzania, matoke (or matooke) are cooked with meat or smoked catfish, and beans or groundnuts.

They grow mainly plantain (for matoke), yams, potatoes, cassava and beans and keep some livestock, mainly chickens and goats.

East African Highland bananas are so important as food crops, the local name matoke (or more commonly matooke) is synonymous for the word "food" in Uganda.

Matoke are peeled using a knife, wrapped in the plant's leaves (or plastic bags), and set in a cooking pot (Swahili: sufuria) atop the banana stalks.

The two chief cash crops are coffee and matooke.

In Uganda, the native word for banana is "matooke".

Their staple food is sweet potatoes and Matooke.

"Most of the people against this have choices," he said, a pot of matooke steaming nearby.

Crops grown include matooke, beans, cassava, and potatoes for food while coffee is the main cash crop.

Also known as east African highland bananas, the green matooke fruits are for cooking only – ideally steamed on an open fire.

The main staples are millet and Matooke.

The Baganda came up with the katogo dish which is a combination of offal and matooke.

Masaka used to be the highest producer of the indigenous banana food (locally referred to as Matooke).

If the fingers of the matooke are cut, a pink purple coloration confirms the presence of the disease.

The sauce is then poured over the peeled matoke and left to simmer until the matooke is ready.

Around Kampala, for instance, the prices of the staple green banana matooke and beef have risen by between 50% and 150%.

It is time to prepare the evening meal of beans, peanut sauce, rice, cassava or sweet potato; if we are lucky we will have matooke.

Most of that is matooke, a long green banana, which is usually steamed and mashed and eaten with beans, peanut sauce or meat.

In Bukoba, Tanzania, matoke (or matooke) are cooked with meat or smoked catfish, and beans or groundnuts.

There is no exact chronology as to when Ugandans started cooking katogo, but as long as matooke has been around, so has katogo.

The veg options were great: We ate fresh avocado, a local staple called posho (or maize flower), matooke (or banana), rice, and cassava.

The peeled matooke (green bananas) are cooked in the prepared sauce of byenda (offals) until the matooke is ready.

Crops grown are largely staple food crops: cassava, sweet potato, beans, maize, matooke (plantains), and cocoyams, in order of descending prevalence.

There are various recipes for this dish but the most popular is the one where matooke is the staple and the sauce is offal known as byenda in Uganda.

Matooke or Matoke is a plantain dish of the Baganda, which is now widely prepared in Uganda, Tanzania, Rwanda and eastern Congo.

In particular, they looked for areas where there was very bad malnutrition and Ruhiira qualified because of its dependence on a diet of matooke (banana), which is low in nutritional content.

The starch traditionally comes from ugali (maize meal) or matooke (steamed and mashed green banana) in the South, or an ugali-like dish made from millet in the North.

Matoke, (also known as matooke, ebitookye in south western Uganda, and ibitoke in Rwanda) is the fruit of a variety of starchy banana, commonly referred to as cooking bananas.

It is served in most regions of Uganda and is defined as a mixture of ingredients.The main ingredients of the dish are matooke and a sauce( beef, offal, beans )