Ugandan Fried Fish with Matoke (Banana Stew)
A classic Ugandan combination where perfectly fried fish is served alongside a savory stew of unripe bananas (matoke) cooked with tomatoes, onions, and spices. This dish highlights the versatility of plantains in Ugandan cuisine.
🧂 Ingredients
- 2 medium Whole fish (e.g., tilapia, nile perch)(cleaned and scaled)
- 6 medium Unripe plantains (matoke)(peeled and cut into 1-inch pieces)
- 2 medium Onions(1 chopped, 1 sliced)
- 400 g Tomatoes(chopped)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 4 tbsp Vegetable oil(divided)
- 200 ml Water
- to taste Salt
- to taste Black pepper
- 2 tbsp Lemon juice
- for garnish Coriander leaves (optional)
👨🍳 Instructions
- 1
Season the cleaned fish inside and out with salt, black pepper, and lemon juice. Let it marinate for at least 15 minutes.
- 2
In a pot, heat 2 tbsp of vegetable oil over medium heat. Add the chopped onions and sauté until softened, about 5 minutes.
- 3
Add the minced garlic and grated ginger, cook for 1 minute until fragrant. Stir in the chopped tomatoes and cook until they break down, about 8-10 minutes.
- 4
Add the cut matoke pieces to the pot. Pour in the water, season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the matoke is tender.
- 5
While the matoke is cooking, heat the remaining 2 tbsp of vegetable oil in a large skillet over medium-high heat. Carefully place the marinated fish in the hot oil and fry for about 5-7 minutes per side, until golden brown and cooked through.
- 6
Once the matoke is tender, stir in the sliced onions and cook for another 5 minutes. Adjust seasoning if needed.
- 7
Serve the fried fish hot alongside the matoke stew. Garnish with fresh coriander leaves if desired.
💡 Pro Tips
- ✓Ensure the plantains are firm and green for the best texture in the stew.
- ✓Don't overcrowd the pan when frying the fish; cook in batches if necessary.
- ✓The matoke stew can be made slightly thicker by mashing some of the plantain pieces against the side of the pot.
🔄 Variations
- Add a pinch of curry powder or turmeric to the matoke stew for a different flavor profile.
- Serve with a side of kachumbari (a fresh tomato and onion salad).