Matokè is a native fruit of Africa. Typically yellow, this starchy banana-like fruit is carb rich. Naturally sense and heavier than bananas, it has a harder texture which makes it unsuitable to eat raw. Cooked, however, matoke is a delicious, albeit shorter, version of its long-limbed sister, plantain.
: 2 minutes
: 10 minutes
: 2 (snack) servings
Tsp fresh ginger
1 rosemary sprig
Tblsp olive oil
It makes a wonderful, fibrous and healthy snack. The ginger adds much-required bite to the caramelised matokè, I’ve only grated a little bit, but feel free to add more.
It perfumes the kitchen with a sweet yet savoury flavour. Think banana loaf with a rosemary accent.
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