Spicy Matoke Plantains
Dive into the bold and comforting flavors of Spicy Matoke Plantains, a hearty dish that combines tender green plantains with a rich, aromatic tomato and coconut milk-based sauce. Infused with the warmth of smoked paprika, turmeric, and a touch of cumin, this East African-inspired recipe gets its kick from Scotch bonnet chili, perfectly balancing heat and creaminess. The plantains soak up the vibrant spices, becoming irresistibly tender as they simmer to perfection. Finished with a sprinkle of fresh cilantro and a zesty squeeze of lime, this dish is as visually stunning as it is delicious. Perfect to serve with rice, chapati, or as a standalone dish, Spicy Matoke Plantains is a satisfying, flavor-packed meal that’s ready in just under an hour.
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Recipe Information
Ingredients
- 6 pieces Green plantains (matoke)
- 4 medium Tomatoes
- 1 large Red onion
- 1 teaspoon Ginger
- 3 cloves Garlic
- 1 piece Scotch bonnet chili (or preferred hot chili)
- 3 tablespoons Vegetable oil
- 1 teaspoon Ground turmeric
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cumin seeds
- 1 cup Coconut milk
- 2 tablespoons Cilantro (for garnish)
- 1 piece Lime (for serving)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Water
Instructions
Peel the green plantains and cut them into thick slices or chunks. Set them aside in a bowl of water to prevent browning.
Finely chop the tomatoes, onion, ginger, garlic, and scotch bonnet chili. Take care to handle the chili with gloves if necessary to avoid irritation.
Heat the vegetable oil in a large, deep skillet or pot over medium heat. Add the cumin seeds and toast for 30 seconds until aromatic.
Add the chopped onion to the skillet and sauté for 3-4 minutes until soft and translucent.
Stir in the garlic, ginger, and scotch bonnet chili, cooking for another 1-2 minutes until fragrant.
Add the chopped tomatoes, ground turmeric, smoked paprika, salt, and black pepper. Cook for 8-10 minutes, stirring occasionally, until the tomatoes have softened and the mixture has thickened into a sauce.
Drain the plantains and add them to the skillet, stirring to coat them evenly with the spiced tomato mixture.
Pour in the coconut milk and water, then cover the pot with a lid. Reduce the heat to low and simmer for 20-25 minutes, or until the plantains are tender and have absorbed the flavors of the sauce.
Taste and adjust seasoning if necessary. Remove from heat.
Serve the Spicy Matoke Plantains hot, garnished with chopped cilantro and a squeeze of fresh lime juice. Pair with rice, chapati, or enjoy on its own.
Nutrition Facts
Calories |
1953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 25.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2465 mg | 107% | |
| Total Carbohydrate | 418.4 g | 152% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 201.7 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 7221 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
