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1. Fried plantains
- Remove both ends of the plantain.
- Using a knife make a slit along the length and remove the skin (peel).
- Place the plantain on a chop board and make medium-sized slices with your knife held at an angle.
- Heat oil
- Fry the slices as you turn them occasionally until soft and golden brown (about 6 min.)
- Using a perforated spoon, transfer them on to a plate or tray with a paper towel on top to absorb excess oil.
- Season the plantain as desired and serve hot.
2. Roasted plantain
Procedure
Clean the plantain with the covers on
Roast on charcoal fire using low heat, turning the plantain regularly
When soft (after about 30 min) remove from fire and peel
Add salt (optional)
Eat as snack or serve with beef or chicken sauce
Note: This is a snack. Gamooke is pronounced like ‘Gamooche’
(Source: The Gishu (Bamasaba), Mt. Elgon)
3. Bean katogo (Optional)
Ingredients:
- Beans
- Matoke (Plantain)
- Tomatoes
- Onions
- Salt (traditional salt)
Procedure:
- Boil beans until they are ready.
- Peel plantains and put a layer of them in a separate pan.
- Add a layer of beans.
- Add another layer of plantain, then another layer of beans
- Add traditional salt (lye) to soften both the bananas and the beans and salt to taste.
- Cover with banana leaves. If not firm, put another pot on top. If exposed, the food can turn black.
- Cook over high heat for about 5 minutes
- Cook for a further 15 minutes over mild heat.
Alternatively, remove the leaves and tomatoes and onions after 10 minutes of cooking. Mix completely, then, cook for a further 20 minutes.
Note: You may use sweet potatoes instead of plantain.
(Source: The Gishu, Mt. Elgon)