Fresh Matoke (Green Cooking Banana) – Starchy Banana for Savoury DishesFresh Matoke, also known as Green Cooking Banana and East African Plantain, has firm, starchy flesh with very little sweetness. It is cooked before eating and becomes soft and creamy, making it well suited to East African stews, mash, Indian sabzi and savoury chips. Find it in our Everyday Vegetables collection or browse all fresh produce in Fresh Foods.Why Choose Fresh Matoke? Firm green cooking bananas Mild flavour with very little sweetness Soft, creamy texture when fully cooked Can be boiled, steamed, mashed or fried Suitable for East African and South Asian recipes Serving SuggestionsPeel and cook matoke in a tomato, onion and spice sauce for East African Matoke Stew. Boil and mash it as a savoury side, slice it for Kacha Kela Sabzi with mustard seeds and turmeric, or fry thin slices for crisp chips.Product Details Product: Fresh Matoke Also known as: Green Cooking Banana, East African Plantain Form: Fresh whole cooking bananas Taste: Mild and starchy with little sweetness Texture: Firm when raw, soft and creamy when cooked Best for: Stews, mash, sabzi and chips Preparation: Trim the ends, score and remove the skin, then cook thoroughly Storage: Keep in a cool, dry place and use while firm Frequently Asked QuestionsHow is matoke different from a dessert banana?Matoke is firmer, starchier and much less sweet. It is intended for cooking rather than eating raw.How do I peel matoke?Cut off both ends, score the skin lengthways and peel it away. The sap can stain, so protect hands and work surfaces if needed.Can matoke be used in Indian recipes?Yes. Green cooking banana works well in kacha kela sabzi, kofta and savoury chips.
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