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Matoke, (also known as matooke, ebitookye in south western Uganda, and ibitoke in Rwanda) is the fruit of a variety of starchy banana, commonly referred to as cooking bananas. The fruit is harvested green and then cooked and often mashed or pounded into a meal. In Uganda and Rwanda, the fruit is steam-cooked, and the mashed meal is considered a national dish in both countries. The medium-sized green fruits, which are of a specific group of banana, the East African Highland bananas (AAA-EAH),〔Karamura, D. and Mgenzi, B. 2004. On farm conservation of ''Musa'' diversity in the Great Lakes region of East Africa. African Crop Science Journal 12(1):75-83.〕〔Karamura, D., Mgenzi, B., Karamura, E. and Sharrock, S. 2004. Exploiting indigenous knowledge for the management and maintenance of ''Musa'' biodiversity on farm. African Crop Science Journal 12(1).〕〔Mgenzi, S.R.B., Mshaghuley, I.M., Staver, C. and Nkuba, J.M. 2005. A study on the analysis of ''Musa'' processing businesses and their support environment in Tanzania. A paper presented to the ''Musa'' processing businesses and their support environment workshop, Manila, Philippines 10-13 Oct. 2005. INIBAP (), accessed 2011 June 14 from: http://platforms.inibap.org/processing/images/stories/file/pdf/tanzania.pdf.〕 are known in the Bantu languages of the African Great Lakes region as ''matoke''. Bananas/plantains were a common staple crop around the Lake Victoria area of Uganda, and in the West and Kilimanjaro regions of Tanzania.〔Raschke, V., Oltersdorf, U., Elmadfa, I., Wahlqvist, M.L., Cheema, B.S.B. and Kouris-Blazos, A. 2007. Content of a novel online collection of traditional east African food habits (1930s – 1960s): data collected by the Max-Planck-Nutrition Research Unit, Bumbuli, Tanzania. Asia Pac. J. Clin. Nutr. 16(1):140-151 (). Accessed 2011 June 14 from: http://apjcn.nhri.org.tw/server/APJCN/Volume16/vol16.1/Finished/Raschke.pdf.〕 ==Food preparation== ''Matoke'' are peeled using a knife, wrapped in the plant's leaves (or plastic bags), and set in a cooking pot (Swahili: sufuria) atop the banana stalks. The pot is then placed on a charcoal or wood fire and the ''matoke'' is steamed for a couple of hours, water is poured into the bottom of the cooking pot multiple times. The stalks in the bottom of the pot serve to keep the leaf-wrapped fruits above the level of the hot water. While uncooked, the ''matoke'' is white and fairly hard; cooking turns it soft and yellow. The ''matoke'' is then mashed while still wrapped in the leaves or bags and often served on a fresh banana leaf. It is typically eaten with a sauce made of vegetables, ground peanut, or some type of meat (goat or beef). ''Matoke'' are also used to make a popular breakfast dish called ''Katogo'' in Uganda. It is cooked as a combination of the peeled bananas and either ground peanuts or beef.〔(【引用サイトリンク】url=http://www.92y.org/Uptown/Jewish-Cookbook/Side-Dishes/Katogo-or-Ugandan-Matooke.aspx )〕 In Bukoba, Tanzania, ''matoke'' (or matooke) are cooked with meat or smoked catfish, and beans or groundnuts. This method eliminates the need for preparing a separate sauce. In this recipe, the ''matoke'' are not mashed. Up until the early 1980s, this was the most common meal in Bukoba and would be eaten year round. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Matoke」の詳細全文を読む スポンサード リンク
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