Some of them are cooked like spinach... African banana varieties are more than just fruit.

Written by: Ayman Ragab

There are several types of bananas in the African continent, which are characterized by great diversity regarding this important fruit, especially since some of them are cooked, in addition to the fact that there are countries that consider it a staple food in many countries.

sweet bananas

It is one of the most common crops for fresh consumption on the continent, especially since it is widely cultivated in East and West AfricaIt is characterized by its sweet taste and smooth texture.

local bananas

It is characterized by often being smaller in size and more intense in taste, and there are traditional varieties of it that differ from country to country.

It is also grown on small farms for local consumption and is very popular with citizens.

red bananas

The red banana is known by this name because of its red or purple peel.

It is characterized by a taste that tends towards sweetness with a flavor close to berries.

It is grown in certain areas of East Africa.

Cooking bananas

Cooking bananas are less sweet and more starchy, which is why they are used in frying or Boiling or grilling.

It is a staple ingredient in the dishes of western and central Africa.

dwarf banana

It is known as short or dwarf because it consists of short-tree varieties, which makes it suitable for cultivation in small spaces.

Despite its lack of fame, it exists in several African countries.

mountain bananas

This type is often used in cooking or in preparing traditional drinks, especially since it is very important for food security in East Africa.

It is prevalent in countries such as Uganda, Rwanda, and Tanzania.

cooking bananas

Although it may seem strange to many, many regions in Africa are known for cooking bananas, especially Uganda, where it is one of the most prominent and famous dishes.

Ugandan matoke (a spicy green banana puree) is a staple source of carbohydrates and is loved by millions across the eastern part of the continent.

Matook is cooked like spinach, and is often a basic curry dish of green plantains cooked with a range of spices.

Matokoi

We take the green bananas and put them in a pressure cooker until they become soft. The next step is to peel them, then mash them with plenty of butter, melted onions, cumin, tomatoes, and cinnamon.

It is often cooked with tomatoes, turmeric and salt, or added to stews as a source of saturated carbohydrates instead of potatoes or cassava.

Matok is characterized by its wonderful texture, but in reality, its taste is mild, and it needs flavors to balance it so that the final dish becomes hot, tangy, rich in butter, and delicious.

Some people prefer to prepare it vegetarian, i.e., with vegetable butter, and the constant advice is to add lots of spices.

This meal highlights the benefits of small green bananas as a delicious and filling main ingredient, and its taste is nothing like a regular banana! It is served with soft chapati bread and kachombari bread to become a complete meal.