There is an addictive staple in the Latin world, made with matoke, called tostones. Matoke is a plantain variety. The plantain in the Latin world is much larger and has a slight different taste. Zucchini at ABC shopping centre in Nairobi has a nice variety of matoke from Uganda.
The matoke slices are fried twice, not once but twice and that does make a difference. It becomes moist in the inside and crispy on the outside.
The proportion is for 2
- 2 green matoke (green banana)
- Oil for frying
- Peel matoke and cut it into 1 cm slice
- put slices into the hot oil and cook until soft and light golden – 1 minute – transfer to paper towel. Do not over cook
- Before serving flatten the matoke with whatever is convenient, I use the base of a cup or a meat mallet, re-fry another 1 minute until golden.
- Sprinkle with salt or herb salt or even use the dip of your choice.
The fried matoke slices can be served with herbed salt
Herbed salt – mix all ingredients
- 1/2 tsp. oregano or mixed herbs
- 1/2 tsp. garlic powder
- 1/2 tsp. dried thyme
- 1/2 teaspoon salt
Tips – The first frying can be done ahead. The second stage when you are about to serve them.