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Best Matoke in San Francisco

“Steam-cooked and mashed, matoke bananas are a national dish in Uganda and Rwanda.”

Matoke

What the real thing tastes like

Matoke, locally also known as matooke, amatooke in Buganda (Central Uganda), ekitookye in southwestern Uganda, ekitooke in western Uganda, kamatore in Lugisu (Eastern Uganda), ebitooke in northwestern Tanzania, igitoki in Rwanda, Burundi and by the cultivar name East African Highland banana, are a group of starchy triploid banana cultivars, originating from the African Great Lakes. The fruit is harvested green, carefully peeled, 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. Matoke bananas are a staple food crop in Uganda, Kenya, Tanzania and other Great Lakes countries. They are also known as the Mutika/Lujugira subgroup. The medium-sized green fruits, which are of a specific group of banana, the East African Highland bananas (Musa AAA-EA), are known in the Bantu languages of Uganda and Western Kenya as matoke. Cooking bananas have long been and still are a c

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Matoke are green East African Highland bananas—starchy, substantial fruits that demand careful handling from harvest through cooking. Steam-cooked and mashed into a meal, they anchor the tables of Uganda and Rwanda as a national dish, and have sustained communities around Lake Victoria for generations. The fruit itself is medium-sized and humble-looking, but its role is foundational: a staple across Uganda, Kenya, Tanzania, and the Great Lakes region that has fed people for centuries.

Order it here when it has

  • long-standing staple crop
  • foundational to regional cuisine
  • national dish status

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