#1 - Food Specialties
AMAM, through its radio show, presents a cultural series based on traditions, food specialties and other things that bring us all together.
Culture is a notion that we all, as one humanity, share. Yet it comes in forms as diverse as there are people on our planet. How do we get closer to another culture? How does it make us different? AMAM wanted to explore this diversity by putting forward a notion: inclusion. No matter where we come from, we all share a passion for food, music, art... And we can all find ourselves in another culture, another tradition. We must take this as a way to bring us closer and not as a criterion of exclusion.
The first radio show took us to several parts of the world: Kenya, Spain and Cameroon.
Each country has its own food specialties. The members of our radio team, who each come from one of these countries, tell us their favourite recipe.
First stop in Kenya for Eric's Matoke recipe.
FROM KENYA, MATOKE: GREEN BANANA / RAW BANANA STEW
Matoke is a special Kenyan dish. It is also commonly eaten in Tanzania and Uganda. It can be eaten on its own or as an accompaniment to another dish.
INGREDIENTS:
10 green bananas - raw bananas (Matoke)
1kg of potatoes
1 kg of Arrow Roots
2 medium ripe tomatoes
2 onions
1 teaspoon salt
1 teaspoon black pepper
Sunflower / vegetable oil
1 tablespoon Royco Mchuzi Mix – Mixed Spice Flavour Powder
2 green chillies.
150 ml water
Fresh chopped coriander for garnishing
How to make it:
1. Smear your hands with oil and Peel the green bananas. Then slice them into round slices and Soak them in cold water to prevent them oxidizing and turning black.
2. Peel the potatoes and cut them into sizeable pieces and soak them in water
3. Peel the arrow roots and cut them into sizeable pieces and soak them in water
4. Chop the tomatoes into small pieces.
5. Slit both the chillies and cut them into small pieces.
6. Chop the onions into small pieces
7. Heat oil in a pan and when it is hot, stir fry the onions to a golden-brown colour and add tomatoes followed by the salt, pepper and chillies. Let the mix cook to a thick consistent pulp.
8. Add the potatoes and arrow roots in the pan mixture. Add water and mix well. Cover the dish, reduce the heat and simmer for 10-15 minutes until the potatoes and arrow roots are medium cooked. Medium because you still have to add the last ingredient, the raw bananas (matoke) and you don’t want the mixture to become mashed and soggy.
9. Drain the bananas and add them to the pan mixture.
10. Mix well and add some more water – just a little to ensure a thick consistency arises.
11. Add the Royco Mchuzi mix – this mixture of various spices but it is not hot. (You can add some hot chilly at this stage for chilli lovers)
12. Cover the mix again, maintain the reduced heat and let it simmer for another 10 minutes or until bananas are tender, you can cut through the potatoes and arrowroot with ease and the sauce has thickened. Keep checking frequently when you add the bananas because they cook so fast.
13. Transfer the mixture to a serving dish and garnish with fresh coriander.
14. Serve while hot with some cold fresh juice of your choice to accompany.
You can listen to the podcast on Itunes
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