Green Banana Stew · Highland Staple
Matoke (Stewed Green Bananas)
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Unlike the sweet, ripe plantains fried into Congolese makemba, matoke uses starchy green bananas that are peeled and simmered whole until they soften to an almost mashed-potato texture.
Unripe green bananas are peeled, wrapped in banana leaves and steamed or simmered slowly until soft, then lightly mashed and served plain or with a light tomato-onion sauce alongside grilled fish or meat.
Why it's made this way: Goma's cross-border trade and shared Great Lakes food culture with Rwanda and Uganda brought matoke into North Kivu's kitchens, making it one of the clearest culinary markers that sets the Kivu region apart on DRC's food map.
More from DR Congo
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Primus
Brochettes
Liboke (de Poisson)
Chikwangue (Kwanga)
Mikate (Congolese Beignets)
Poulet à la Moambe (Chicken in Palm Nut Sauce)
Brochettes
Liboke (de Poisson)
Chikwangue (Kwanga)
Mikate (Congolese Beignets)
Poulet à la Moambe (Chicken in Palm Nut Sauce)
Part of World of Street Food — 3248 dishes from 118 countries.
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