“Would you make a matoke recipe without spices?” One of my readers requested of me way back in 2014. I love getting requests from you guys and a good chunk of my recipes are inspired by your suggestions but this particular one made me hesitate a little. Quite a challenge that was! I am a girl who loooooooves her spices and loves her food with lots of flavor and character, but nevertheless, I took this up. The result was pretty good, but still, I think spices would have brought out the flavors much better.
I always say there are more than a million ways to prepare one dish. That is why it is just not fair to your self to eat a meal prepared the same way for 70 years when you can enjoy it in many other ways. You get? One of the meals I totally love due to their versatility in the kitchen (besides potatoes and rice) is matoke. There are many ways you can prepare it one of them being my ginger matoke masala. Today’s recipe is very similar to this one I made in 2014, as per request of one of my readers. So with inspiration from that #KRecipe form 2014, here is an upgrade of the same with layered rich flavors: My ginger and coconut milk matoke.
PREP TIME: 15 MIN COOK TIME: 30 MINUTES SERVES: 2
1/2 a tablespoon of cumin
1/2 a teaspoon of turmeric
1 teaspoon of black pepper
1/2 a cup of coconut milk
1 red onion, finely diced
1 tomato, chopped
1/2 teaspoon of ginger
3 cloves of garlic, minced
1 tablespoon of tomato paste
1/4 cup of hot water
Vegetable oil for frying
Salt to taste
Peel your matoke and slice them up and place them in a bowl with water. This prevents them from oxidizing and darkening. In a sufuria, add your red onion, garlic , ginger and finely chopped green bell pepper. Let this cook until softened and fragrant. Be careful not to let the garlic burn as it will make the whole dish bitter.
Once those are cooked, add the tomatoes, salt, the spices and tomato paste and let this cook down for about 5 minutes. It is important to let the tomato paste especially to cook down so that the food does not have a metallic taste. Once they are cooked down well, add your chopped matoke together with 1/2 a cup of hot water. Please please always add your water/stock a bit at a time to prevent runny soup. Kidogo kidogo! Add your water bit by bit and stop once you attain the soup thickness you love.
After the matoke is 3/4 way done, add the coconut milk and let it simmer in the milk until completely cooked through. This allows the milk to be absorbed into the matoke itself.
Once done, garnish with your finely chopped onion chives (dhania will do as a garnish too :))) and serve.
You can almost never ever go wrong with coconut milk and matoke! The coconut milk flavor is always so well absorbed and that softens the starchiness of the matoke. The cumin and garlic are also prominent flavors that totally come through and turn an otherwise ordinary meal into an exquisite one!
The nuttiness of the coconut came out so well and was very prominent. A bit of spice lifted everything up and the use of fresh garlic and ginger tied everything together.
Try out this recipe and tell me how it goes. And if you can, please try out my other matoke recipes and tell me which one you like best. As for me, I just cannot choose! LOL!
To bomb recipes!
Get your downloadable recipe here :))