Ugandan Matoke Groundnut Stew

Ingredients

• 5 green plantains, peeled and cut into chunks
• 1/2 cup smooth peanut butter
• 3 tbsp neutral oil
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 4 ripe tomatoes, diced
• 1 red chili, minced
• 2 cups vegetable stock or water
• 1 1/2 cups rice, for serving
• 1 lime, cut into wedges
• 1 1/2 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Peel the green plantains by scoring the skin lengthwise and prising it off with a knife; unlike ripe ones, green skins will not simply pull away. Rub your hands with a little oil first to stop the sap staining them.
2. Drop the chunks into cold salted water as you go so they do not discolour.
3. Heat the oil in a heavy pot over medium heat and cook the onion with a pinch of salt for 8 minutes until golden, then add the garlic, ginger, and chili for 30 seconds.
4. Add the tomatoes and cook for 10 minutes, pressing them down, until they collapse and the oil separates.
5. Drain the plantains, add them to the pot with the stock and salt, cover, and simmer for 20 to 25 minutes, until they are completely tender and have absorbed the sauce.
6. Whisk the peanut butter with 1 cup of the hot cooking liquid until smooth, then stir it back into the pot; added neat it seizes into lumps.
7. Simmer uncovered for 10 to 12 minutes, stirring often so the peanut sauce does not catch, until thick and glossy with oil rising to the surface.
8. Crush a few plantain chunks against the pot to thicken the stew further, season with salt and lime, and serve with rice, cilantro, and lime wedges.

Allergen note: Contains peanuts.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.