Matooke is a staple food for people in the Central region. It is eaten in various forms such as steamed, boiled and mashed.
Some people also make snacks and juice from matooke.
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Bianca Hope Ndagire Omumbejja had mastered the art of preparing steamed matooke at the age of 11 when she was in Primary Six at Taibah.
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She loves matooke and her mum, Counsel Joyce Nalunga Birimumaaso taught her how to prepare it.
Ndagire takes us through the steps;
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*You need a basket, banana fibres, and saucepan, knife, water and matooke fingers.
*Respect the food by sitting properly on a mat. Don’t squat or scatter your legs.
*Peel the matooke fingers while putting them in a clean saucepan with cold water.
*Ensure to remove all the green outer skin.
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*Lay banana fibres in a crisscross form in the basket and put a banana leaf.
*Wash and put matooke on a banana leaf.
*Wrap and fasten the fibres firmly. Ensure the fingers don’t fall out.
*Place it in the saucepan which has water and pieces of banana stem.
*Cover it with more banana leaves while tucking them inside the saucepan.
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*Put the saucepan on fire to boil until the leaves turn brown.
*When food is ready, put it down and uncover it.
*Put it back in the basket and marsh it using fresh leaves.
*After, cover it again and put it back on fire for some hours before serving with sauce.
Well-cooked matooke is delicious!