To make an irresistible Katogo of matooke (green bananas) and meat, follow this step-by-step guide. Katogo is a hearty Ugandan breakfast dish combining starchy matooke with meat, typically beef or goat, and simmered to perfection. Here’s how to get that rich, flavourful katogo:

Ingredients

1. Matooke, peeled and halved
2. Beef or goat meat, cubed (with or without bones for extra flavour)
3. Tomatoes, finely chopped
4. Onions, finely chopped
5. Green bell pepper, diced
6. Garlic, minced
7. Ginger, minced
8. Cooking oil
9. Salt
10. Black Pepper
11. Curry Powder
12. Water or Broth – Enough to cover the ingredients
13. Coriander or Parsley – chopped, for garnish

• Peel the Matooke and once peeled, halve the bananas and place them in salted water to avoid browning.
• Trim excess fat from the meat and cut it into cubes if it’s not already prepared.
• Heat a large, deep pan or pot over medium heat. Add a tablespoon of oil and brown the meat for a few minutes on all sides. This step adds depth to the flavour.
• After browning, add water or broth to cover the meat, a pinch of salt, and let it simmer for 20-30 minutes until tender. Drain and set aside, but keep the broth for cooking later.

Base

• In the same pot, add the remaining oil and fry the onions until translucent.
• Add garlic, ginger, and green pepper, and cook for another minute until fragrant.
• Add the chopped tomatoes and cook until softened and sauce-like. You can add a dash of paprika or curry powder for more depth.
• Add the pre-cooked meat to the tomato mixture, stirring to coat it in the flavours.
• Drain the matooke and add to the pot, mixing gently so it doesn’t break apart.
• Pour in the reserved broth (or fresh water if needed) until the ingredients are mostly covered
• Add salt and black pepper to taste, and bring the pot to a gentle boil.
• Cover and let the katogo simmer on low heat for 45-60 minutes. This allows the matooke to soften and soak up the flavours.
• Check and stir occasionally to prevent sticking. Add a bit more water if it starts to dry out before the matooke is fully cooked.

Serve

• Once the katogo is soft and the stew has thickened, remove from heat.
• Garnish with chopped coriander or parsley for a fresh, herbal touch.

Tips

• Aim for tender, melt-in-your-mouth matooke, so don’t rush the cooking time.
• Using broth instead of water enhances the richness.
• You could add a bay leaf or even a few green chilies for warmth.

Serve your katogo warm, perhaps with a side of avocado or a fresh salad, and enjoy! This dish is incredibly comforting, filling, and packed with flavors that make a perfect breakfast or brunch.