Matoke is prepared by a variety of bananas indigenous commonly attached to the South Western part of Uganda. It is normally made by cooking banana and thus referred to as a plantain. It is cooked when still unripe and green. The matoke can either be boiled with or without the peel, roasted in the peel or peeled and then steamed. When boiled and mashed by itself or as a stew, it forms one of the most liked national dishes of Uganda.
The mashed matooke (omubumba as commonly referred to by the south western Bakiga tribe) is even better once stewed while wrapped inside banana fibres. The soft yellowish and tender matooke is one taste of akind you should try out today. This dish is prepared in almost all restaurants and hotels across the country.
