Ugandan Katogo (Beans and Plantains)
A hearty and flavorful one-pot dish combining mashed green plantains with beans, often enriched with tomatoes, onions, and spices. It's a staple breakfast or main meal in many Ugandan households.
🧂 Ingredients
- 6 medium Green plantains(peeled and cut into chunks)
- 400 g Cooked beans(kidney beans or common beans, drained and rinsed)
- 1 large Onion(chopped)
- 3 medium Tomatoes(chopped)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 3 tbsp Cooking oil
- 2 cups Water or vegetable broth
- to taste Salt
- 1/2 tsp Black pepper(freshly ground)
- 1/4 cup Coriander leaves(chopped, for garnish (optional))
👨🍳 Instructions
- 1
In a large pot or Dutch oven, heat the cooking oil over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
- 2
Add the minced garlic and grated ginger to the pot. Cook for another minute until fragrant.
- 3
Stir in the chopped tomatoes and cook until they begin to break down, about 5-8 minutes.
- 4
Add the green plantain chunks, cooked beans, water or broth, salt, and black pepper to the pot. Stir to combine.
- 5
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the plantains are very tender and easily mashable.
- 6
Using the back of a spoon or a potato masher, mash some of the plantains against the side of the pot to thicken the stew. You can mash as much or as little as you prefer for your desired consistency.
- 7
Taste and adjust seasoning with salt and pepper if needed. Simmer for another 5 minutes to allow flavors to meld.
- 8
Serve hot, garnished with fresh coriander leaves if desired.
💡 Pro Tips
- ✓Use firm green plantains for the best texture.
- ✓If the stew becomes too thick, add a little more water or broth.
- ✓For a richer flavor, you can add a tablespoon of tomato paste with the tomatoes.
🔄 Variations
- Add other vegetables like spinach or bell peppers.
- Incorporate a pinch of chili flakes for a spicy kick.
- Serve with a side of avocado.